Consumers, Restaurants, Institutions-Local Food SystemsPlan of Work

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Bourbon County CES

Title:
Consumers, Restaurants, Institutions-Local Food Systems
MAP:
Local Food Systems
Agents Involved:
Tackett, Denniston
MAJOR PROGRAM 1:
Home & Consumer Horticulture
MAJOR PROGRAM 2:
Accessing Nutritious Foods (general)
MAJOR PROGRAM 3:
Commercial Horticulture
MAJOR PROGRAM 4:
Commercial Horticulture - Crop Marketing
Situation:
Local food continues to be in demand from consumers, restaurants, retail outlets and institutions (including schools). It is anticipated that sales of Kentucky food products will grow from $14 million in 2014 to $24million in 2020. Consumers and contract buyers lack year round safe access to locally produced and/or processed foods. Extension serves as resource to provide training to insure locally grown food is safe, appropriate to meet local food demand, and meets purchasing compliance.

Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.

Kentucky adult obesity ranks among the 10 highest in the US
Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables in the US
Kentucky youth rank among the 10 highest for obesity in the US
Kentucky ranks among the lowest for attempts to breast feed and duration of breastfeeding
Long-Term Outcomes:
Increase in the number of vendors, variety of local food products, sales and/or profits at farmer’s markets, road side stands, or community supported agriculture

Increase access to local foods in restaurants, retail outlets, school and other institutions

Maintain or increase consumer confidence/ demand in local foods

Maintain or increase economic stability of farm operations.

Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day

More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more

Kentuckians improve food management skills and healthy eating habits

Youth will be food secure when school is not in session

People accessing emergency food sources will select from nutrient dense items
Intermediate Outcomes:
Applied Extension Resources for Planning and Decision Making
• Apply best management practices in marketing
• Apply food safety practices and/or procedures

Earn certification(s) for:
• Redeeming USDA script
• selling and /or providing samples at farmer’s markets
• Microprocessing
• Better Process Control School
• USDA GAP

Created and marketed safe food products
• Apply food safety practices
• Create value added agricultural food items
• Market agricultural products locally

Choose local food products when available
• Purchase local food and food products
• Advocate for local food producers (i.e. feature on menus)
• Amend purchasing procedure to accommodate local food purchasing

Number who:

Access more local foods

Redeem Farmer’s Market Nutrition Program benefit.

Plant, harvest and preserve produce

Apply improved food preparation skills, food management skills, food safety and healthy eating habits
Number of:

New mothers utilize community services to support breastfeeding, such as WIC breast pump services

Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed

Youth who access other food sources when not in school

Households accessing emergency food sources
Initial Outcomes:
Contract buyers/ Consumers
• Identify/ locate local food producers and processors
• Explain local food needs and purchasing procedures (i.e. quantity, quality, deliver, etc.)

Understand the importance of sustainable local agriculture to individual health and financial well-being

Learn to grow, prepare and preserve food

Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet

New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding

Increase knowledge and understanding of healthy eating, food safety and food resource management

Learn about community support services to increase food security
Evaluation:

Initial Outcome:

-local food producers are aware of local food buyers

-local food producers are aware of quality, quantity issues necessary to sell to local food buyers

-local food buyers become aware of local food producers


Indicator:

-increase in awareness between local food producers and buyers

Method: pre/post meeting evaluations, follow up individual meetings

Timeline: 2017-2020


Intermediate Outcome: More consumption of local nutritious foods

Indicator: Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample

Method: Pre, post tests and follow up surveys

Timeline: Summer 2017 thru 2020


Long-term Outcome: Apply skills of food resource management, food safety, and food prepartion to afford healthy, nutritious food choices.

Indicator:

Method: Pre and Post Tests and Follow up evaluations

Timeline: Summer 2017 thru 2020

Learning Opportunities:

Audience: Limited resource individuals and families

Project or Activity: Sampling at Schools and Farmers Markets

Content or Curriculum: Plate it Up! Kentucky Proud

Inputs: Kentucky Extension Service (CES) agents, program assistants, specialists and volunteers; Kentucky CES publications and resources;local, state and federal partners; NEP;KDE

Date: Summer 2017 thru 2020


Audience: Interested Community members

Project or Activity: First Time Farmer's Market Users

Content or Curriculum: Develop activities to explain nutritional advantages of fresh produce as well as food prepartion of fresh produce. After developming relationship with the clients set up a First Timers Day at the Farmer's Market to overcome the intemidation of the selection and purchasing process

Inputs: FCS Agent and SNAP Assistant

Date: Summer 2018 thru 2020


Audience: Ten, eleven, twelve year olds

Project or Activity: Food Preparation for youth

Content or Curriculum: Super Star Chef

Inputs: KY Coop Extension Service program assistant and volunteers

Date: Summers 2017,2018,2019,2020



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