Utilizing Local Food SystemsPlan of Work

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Hardin County CES

Title:
Utilizing Local Food Systems
MAP:
Promoting Healthy Homes and Communities
Agents Involved:
Fentress, Aldenderfer, McCandless, Adams, DeRamus
MAJOR PROGRAM 1:
Local Food Systems
MAJOR PROGRAM 2:
Nutrition and Food Systems General
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Food Preparation and Preservation
Situation:

The majority of Kentucky agriculture is produced on small farms. Over the past 20 years, the College of Agriculture through Animal and Food Sciences, the Center of Crop Diversity and the Food System Innovation Center have contributed to improving access to local, healthy food by training and certification of farmers, gardeners, and food entrepreneurs. Food processing can begin with washing produce, home baking or home canning and evolve to commercial production. The local food movement contributed to the increase in farmers markets (160 in 110 counties with 2,700 vendors in 2019).

Long-Term Outcomes:

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


Utilizing Local Food Systems - CD

Long Term Outcomes

Utilizing Local Food Systems - CD

Intermediate Outcomes:

Increase the number of individuals who:

Prepare healthy meals with their kids by including more fruits and vegetables in their diet

Access more local foods

Redeem Farmer’s Market Nutrition Program benefits

Plant, harvest and preserve produce

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


Number of:

Residents who shop at the Farmers' Market or purchase more fruits and vegetables at the grocery store

Youth who consume fruits and vegetables

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


Utilizing Local Food Systems - CD

Intermediate Outcomes

Utilizing Local Food Systems - CD



Initial Outcomes:

Participants in Cooperative Extension programs will:


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

Increase knowledge of local Farmers' Market and the produce and goods available

Increase the amount of physical activity in their daily habits


Utilizing Local Food Systems - CD

Initial Outcomes

Utilizing Local Food Systems - CD



Evaluation:

Initial Outcome: Learn to grow, prepare and preserve food

Indicator: An increase in knowledge and skills of how to grow, prepare and preserve food. An increase in number of participants who choose to have a garden, cook, and preserve harvest. Increase in number of meals eaten and prepared at home. 

Method: Evaluations from packaged curricula, an increase in number of gardens, report of number of meals eaten at home, increase revenue for Farmers' market vendors 

Timeline: 0-6 months after education


Intermediate Outcome: Increase in number of individuals who apply improved food preparation skills, food management skills, food safety, and healthy eating habits

Indicator: Reports of participants who feel more comfortable and confident in their ability, increase consumptions of fruits and vegetables, Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition

Method: Follow up evaluation, 

Timeline: 6-12 months after education


Long-term Outcome: Increase fruit and vegetable consumption by 1 per day

Indicator: Reports, increase in Farmers Market sales

Method: Follow up evaluation, Farmers Market sales

Timeline: 12-18 months after education


Utilizing Local Food Systems - CD


Outcome: Participants will prepare healthier meals for their families by preparing meals with less saturated fats and reduced sodium.

Indicator: 

Method:  Pre & Post-test, Surveys, Phone calls, Testimonials, Emails, pictures, Videos

Timeline:  September -December (Adults) 

 March 2022-July 2022 - (Youth)


Outcome: Participants will save more money on their groceries and eat more fruits and vegetables by shopping at the local farmer’s market. 

Indicator: 

Method: Pre & Post-test, Surveys, Phone calls, Testimonials, Emails, pictures, Videos

Timeline: February 2022-June 2023 - (Adults & Youth) ongoing


Outcome: Participants will utilize proper food preparations techniques and proper sanitation techniques to prevent the spread of food borne illnesses. 

Indicator: 

Method: Pre & Post-test, Surveys, Phone calls, Testimonials, Emails, pictures, Videos

Timeline: September -December (Adults)

February 2022-June 2023 - (Adults & Youth) ongoing


Utilizing Local Food Systems - CD






Learning Opportunities:

Audience: SNAP-eligible, low income families and individuals

Project or Activity: Healthy Kids, Super Supper Series, Physical Activity based programs 

Content or Curriculum: Nutrition Education Program, Wellness in Kentucky, Get Moving Kentucky

Inputs: CES agents, SNAP-Ed Nutrition Assistant, CES resources and publications, CES NEP resources and publications

Date: March - August


Audience: General Audience

Project or Activity: Cooking classes, Meats 101 classes, food safety programs, Farmers' Market promotion

Content or Curriculum: Plate It Up! Kentucky Proud, Weight The Reality Series, etc...

Inputs: CES Agents, specialists and volunteers,

Date: October - November, March - June


Audience: General Population

Project or Activity: food preservation programs

Content or Curriculum: Homebased Microprocessing, Food Preservation curriculum

Inputs: CES agents and specialists, CES resources and publications, NCHFP at UGA, So Easy to Preserve, Farmers Market vendors

Date: April - July


Audience: Communities

Project or Activity:  Farmers Market Outreach

Content or Curriculum: POP Club, Cooking programs, Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons


Audience: Youth, 4-H Members

Project or Activity: Super Star Chef Camp, Taste of KY Cooking Class, 4-H beginner and advanced cooking clubs

Content or Curriculum: Super Star Chef curriculum, 4-H Cooking 101, Plate it Up! Kentucky Proud recipes

Inputs: Nutrition Education Program (NEP), 4-H Family & Consumer Sciences

Date: September-May (4-H Program Year); June-July (summer programs)



Utilizing Local Food Systems - CD

Audience: Youth, and Limited Resource Audiences

Project or Activity: Nutrition Education Program (Green Apron Series: What's In it For Me?)

Content or Curriculum: MyPlate for My Family, Serving Up My Plate, Cook Together Eat Together, USDA Publications, Teen Cuisine, Literacy, Eating, and Activity for Primary (LEAP), Recipes for Life, USDA Brochures, Chop Chop magazines, Calendars

Inputs: FCS Agent, Community Organizations, Schools, Non-profit Organizations, Videos, Public Library, After-school Programs

Date: Fall/Winter Months (September, October, November, December) Winter-Spring (February-June) June-July (Summer programs)


Audience: Adults & Limited Resource Audiences

Project or Activity: Nutrition Education Program (Eat Well & Live Well Series)

Content or Curriculum: Cook Together Eat Together, USDA Publications, Eat Smart, Live Strong, Recipes for Life, My Plate for My Family

Inputs: Community Organizations, Non-profit Organizations, Homeless Shelters, Public Library

Date: Fall/Winter Months (September, October, November, December) Winter-Spring (February-June) June-July


Utilizing Local Food Systems - MC

Audience: Warm Blessings Soup Kitchen patrons

Project or Activity: collaborative efforts with non-profits to promote nutrition and food security

Content: various nutrition lessons

Inputs: Warm Blessings Soup Kitchen, grant partners

Date: ongoing 



Success Stories

Plate It Up Tastings and Sales at the Hardin County Farmers’ Market

Author: Amy Aldenderfer

Major Program: Local Food Systems

The nine-year collaboration continues between the Hardin County Farmers’ Market, the Hardin County Cooperative Extension Service and the Lincoln Trail Area Master Gardeners.The Master Gardeners provide samples, recipes and information to the shoppers at the Hardin County Farmer’s Market once a month through the growing/selling season. The Master Gardeners prepare two recipes from the Kentucky Proud Plate It Up! Series. Then, pass out samples to the patrons of the Market, encouraging

Full Story

Senior Farmer’s Market Nutrition Program

Author: Amy Aldenderfer

Major Program: Local Food Systems

The Kentucky Department of Agriculture’s Senior Farmers’ Market Nutrition Program provides eligible low-income seniors with redeemable vouchers for fresh, unprocessed local fruits, vegetables, honey, and herbs at approved Farmer’s Markets. This program helps improve nutrition for low-income seniors, by providing access to fresh fruits and vegetables. The program also increases local farm sales and encourages individuals to shop at the local Farmers Market.  The voucher sys

Full Story

Cook Wild Program Sees Success for First Time

Author: Dayna Fentress

Major Program: Cook Wild Kentucky

The problemIn Central Kentucky there are numerous types of wild game that can be harvested. However many families struggle to know how to prepare that wild game. Game meats are naturally low in fat and cholesterol but traditional cooking methods such as frying are often resorted to due to a lack of knowledge about alternative ways to cook and use the meat. University of Kentucky SNAP education identified this issue and created a series of Cook Wild Kentucky recipe cards. With these recipe cards,

Full Story

POP Club Continues to get Youth Excited About the Hardin County Farmers' Market

Author: Dayna Fentress

Major Program: Nutrition and Food Systems General

In Hardin County, what started as a conversation between the Family and Consumer Sciences agent and the Farmers’ Market board president became a population kids activity that saw over 600 children over the course of the first summer. The "Power of Produce (POP) Club" was an interactive taste kitchen and activity center aimed to bring more youth and their parents to the market. With help from the UK School of Human Environmental sciences FCS mini-grant, POP Club was born. POP

Full Story
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