Accessing Healthy Foods & Improving Local Food SystemsPlan of Work

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Jefferson County CES

Title:
Accessing Healthy Foods & Improving Local Food Systems
MAP:
Local Food System Development
Agents Involved:
J. Carter, C. Durr, C. Holland, S. Lewis, W. Long, L. Milligan
MAJOR PROGRAM 1:
Local Food Systems
MAJOR PROGRAM 2:
Active Living and Health Promotions General
MAJOR PROGRAM 3:
Nutrition and Food Systems General
MAJOR PROGRAM 4:
Leadership
Situation:

Healthy residents and families are the cornerstone of strong communities. Access to healthy foods is a crucial component for overall health; however, there are many barriers to increasing access to healthy foods. 
 
Lack of access to healthy foods in Louisville is well documented. In Jefferson County, 17.2% of the population is classified as food insecure, as compared to 16.4% of Kentuckians (Feeding America, Map the Meal Gap, 2015, p. 1). As described in the 2013 Louisville Food Demand Study, “…a report published by Community Farm Alliance concluded in 2007 that, ‘for many residents… it is hard to get good, healthy food at reasonable prices. There are not enough food stores in their communities and the food that is available is usually either low in quality, high in price or both. To make matters worse, many people… do not have access to vehicles, so they cannot drive to one of the few adequate food stores on their side of town, or to another part of Louisville where there are better food buying options…’” (p. 15). 
 
In addition, there is a lack of local food in the food system while there continues to be an increasing demand from consumers, restaurants, retail outlets and institutions. It is anticipated that sales of Kentucky food products will grow from $14 million in 2014 to $24 million in 2020. Consumers and contract buyers lack year-round safe access to locally produced and/or processed foods. By enhancing this important part of the economy, producers would have new market opportunities, strengthening the local food system. 
 
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.  

Long-Term Outcomes:

 Improved food management skills and healthy eating habits. 
 
• Individuals will prepare meals at home 5 or more times a week. 
 
• Communities sustain coalitions to address local food systems and policy changes are discussed to increase awareness and access. 
 
• Strong and diverse local food systems are integrated into community development efforts. 
 
• Increased number of people at a lower risk for serious disease and illness. 
 
• Increase in the number of entrepreneurs, vendors, variety of local food products, sales and/or profits at farmer’s markets, roadside stands, or community supported agriculture. 
 
• Maintain or increase consumer confidence/ demand in local foods. 
 
• The instance of food insecurity will decline in the community.  

Intermediate Outcomes:

More local producers will earn certification(s) for: Redeeming USDA script (SNAP, WIC, etc.); selling and /or providing samples at farmer’s markets; homebased microprocessing; Better Process Control School; and USDA GAP. 
 
• More local producers will: apply food safety practices; create value added agricultural food items; and market agricultural products locally. 
 
• Consumers will choose local food products when available; advocate for local food producers (i.e. feature on menus); and amend purchasing procedure to accommodate local food purchasing. 
 
• Community coalitions are established to address access to local foods and utilization of local food. 
 
• Individuals utilize community support systems (farmers market, community gardens, WIC, food pantry, etc.) that provide access to healthy foods. 
 
• Individuals will grow, care for, produce and preserve foods from personal gardens and orchards to gain access to healthy foods. 
 
• Number who apply improved food preparation skills, food management skills, food safety and healthy eating habits 
 
• Number of youth who access other food sources when not in school 

Initial Outcomes:

 Consumers and contract buyers can identify/ locate local food producers and processors 
 
• Explain local food needs and purchasing procedures (i.e. quantity, quality, deliver, etc.) 
 
• Individuals will locate community support systems (farmers market, WIC, food pantry, etc.) that provide access to healthy foods. 
 
• Individuals will develop skills and knowledge to grow their own garden and/or orchard. 
 
• Partners will recognize the need for community social, environmental, and policy systems to address efforts toward improving healthier lifestyles. 
 
• Understand the importance of sustainable local agriculture to individual health and financial well-being 
 
• Increase knowledge and understanding of healthy eating, food safety and food resource management 

Evaluation:

Initial Outcome: Increase knowledge and understanding of healthy eating, food safety and food resources management.

Indicator: Reported increase in knowledge and understanding

Method: Pre- and post- survey

Timeline: Before and after program


Intermediate Outcome: Number who apply improved food preparation skills, food management skills, food safety and healthy eating habits. 

Indicator: Number applying improved skills and eating habits 

Method: Survey 

Timeline: After program 


Long-term Outcome: Individuals will prepare meals at home 5 or more times a week.  

Indicator: Individuals report preparing meals at home 5 or more times a week 

Method: Survey

Timeline: After program

Learning Opportunities:

Audience: Youth 

Project or Activity: Ag Field Day 

Content or Curriculum: Project Wet; Farm to School; Plate It Up; Acres of Adventure 

Inputs: Paid staff, volunteers, facilities 

Date: September 2020 – October 2021 

Program Codes: 4011 

 

Audience: Youth 

Project or Activity: Gardening / Container Gardens 

Content or Curriculum: Farm to School; Acres of Adventures, Jr. Master Gardener, Gardening 

Inputs: Paid staff, volunteers, facilities, grants 

Date: September 2020 – April 2021 

Program Codes: 4011 

 
Audience: Youth 

Project or Activity: Afterschool/Community Club Cooking 

Content or Curriculum: Jump into Food & Fitness, Professor Popcorn, Superstar Chef, MyPlate 

Inputs: Paid staff, volunteers, facilities, grants 

Date: September 2020 – May 2021 

Program Codes: 4041 
 

Audience: Youth 

Project or Activity: Jr. MANRRS 

Content or Curriculum: Jump into Food & Fitness, MyPlate, Acres of Adventure 

Inputs: Paid staff, volunteers, facilities, grants 

Date: September 2020 – April 2021 

Program Codes: 4041 
 

Audience: SNAP eligible clients 

Project or Activity: Nutrition Education Program 

Content or Curriculum: NEP Adult Curriculum 

Inputs: Community organizations/NEP assistants, county agents, NEP curriculum, KY CES publications & resources 

Date: July 2020 – June 2021 

Program Code: 2066 
 

Audience: SNAP eligible clients 

Project or Activity: Community Gardens 

Content or Curriculum: UK Horticulture Publications 

Inputs: staff time, Master Gardeners, community volunteers 

Date: July 2020 – June 2021 

Program Code: 1031 
 

 

Audience: Youth 

Project or Activity: Nutrition Education 

Content or Curriculum: LEAP, Organ Wise, WIN, Professor Popcorn, USDAExtension Resources, CES publications, MyPlate, Superstar Chef, Teen Cusine, Kitchen Magic,  

Inputs: Collaboration with JCPS, community centers, and other youth community organizations, NEP assistants, county agents 

Date: July 2020 – June 2021 

Program Code: 4031, 4051 

 
Audience: General Public 

Project or Activity: Farmers Market 

Content or Curriculum: Plate It Up KY Proud, CES publications, Food Preservation resources, 

Inputs: Farmers Markets, FCS agents, NEP assistants, Plate It Up materials and CES publications, GAP training & sampling certificates, FMPP grant 

Date: July 2020 – June 2021 (Growing & selling season) 

Program Code: 1031 

 

Audience: Senior Citizens 

Project or Activity: Food Nutrition Education 

Content or Curriculum: USDA, MyPlateExtension resources, CES publications, 

Extension Resources: FCS agents, Plate It Up KY Proud, food prep programs 

Inputs: Community organizations, local grocery stores 

Date: July 2020 – June 2021 

Program Code: 2027 

 

Audience: SNAP – eligible adults/families; free-reduced lunch eligible youth 

Project or Activity: Community Garden implementation; school garden 

Content or Curriculum: Master Gardener; Extension publications 

Inputs: Master Gardener volunteers; specialists; content curriculum 

Date: July 2020 – June 2021 

Program Code: 2066 

 
Audience: General Public 

Project or Activity: Food Preservation 

Content or Curriculum: Kentucky CES publications, USDA resources 

Inputs: Public Library, community organizations and Farmers Markets 

Date: July 2020 – June 2021 

Program Code: 2062 

 

Audience: Extension Homemakers 

Project or Activity: Plate it UpKentucky Proud 

Content or Curriculum: Plate it Up! Kentucky Proud, Kentucky CES publications 

Inputs: FCS Agents, Kentucky Extension Homemakers Association (KEHA) 

Date: April 2021 

Program Code: 2061 



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