Accessing healthy foods & improving local food systemsPlan of Work

Back to Plans for the County

Jefferson County CES

Title:
Accessing healthy foods & improving local food systems
MAP:
Local food system development
Agents Involved:
P. Adkins, C. Hall, W. Long, J. Palmer, C. Perez, and K. Smith
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, road-side 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; 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 resource 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 2023 – October 2024


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 2023- April 2024


Audience: Youth

Project or Activity: Afterschool cooking

Content or Curriculum: Jump Into Food & Fitness, Professor Popcorn,

Superstar Chef, MyPlate

Inputs: Paid staff, volunteers, facilities, grants

Date: September 2023– May 2024


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 2023– April 2024


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 1, 2023– June 30, 2024


Audience: Youth

Project or Activity: Nutrition Education

Content or Curriculum: LEAP, OrganWise, WIN, Professor Popcorn, USDA

Extension Resources, CES publications, MyPlate,

Superstar Chef

Inputs: Collaboration with JCPS, community centers, and other

youth community organizations, NEP assistants, county

agents

Date: July 1, 2023 – June 30, 2024


Audience: General Public

Project or Activity: Farmers Market

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

publications

Inputs: Farmers Market, FCS agents, NEP assistants, Plate It

Up materials and CES publications, GAP training &

sampling certificates, FMPP grant

Date: July 1, 2023– June 30, 2024 (growing & selling

season)


Audience: Seniors

Project or Activity: Food Nutrition Education

Content or Curriculum: USDA, Extension information, CES publications, Plate

It Up, Community organizations, local grocery stores,

all agents, Dining with Diabetes, Weight to Reality

series, food prep programs

Inputs: Community organizations, local grocery stores, all

agents

Date: July 1, 2023 – June 30, 2024


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 1, 2023 – June 30, 2024


Audience: General Public

Project or Activity: Food Preservation

Content or Curriculum: Kentucky CES publications and resources

Inputs: Public Library, community organizations and Farmers

Markets

Date: July 2023 – June 2024



Success Stories

Gray Street Farmers Market

Author: Carolina Robles

Major Program: Nutrition and Food Systems General

The problem: There are multiple problems we tried to target for this program. Farmers in Louisville are having a difficult time reaching different audiences. People eat the same vegetables and fruit because they are not exposed to different options. The goal of this program was to increase access to fresh, locally grown food in downtown Louisville where food access is scarce. Another issue we tried to tackle was getting seniors to use senior vouchers to be used at the farmers market so that they

Full Story

Nutritious Food Pantry Meals

Author: Carolina Robles

Major Program: Nutrition and Food Systems General

The problem: Individuals do not know how to make healthy and nutritious meals with items coming from the food pantry. These individuals can only shop at food pantries and they are having trouble getting all of the nutrients they need. The educational program response: This programs takes items that are found in the food pantry and uses recipes from planeatmove to show individuals what they can make with what is available to them. I show them what they need and all of the ingredients are mai

Full Story

Seed Potato Giveaway

Author: Jennifer Palmer

Major Program: Local Food Systems

The problem access to healthy foods and first time gardeners in Jefferson County. This program was impactful to help citizens of Jefferson County grow food especially low income residents. The educational program response was overwhelming to the seed potato giveaway. The first giveaway was 800lb and they were gone within one day.  I was then able to arrange another 2,950 lbs of seed potatoes to be given away for planting.  The NEP growing guide https://www2.ca.uky.edu/agcomm/pubs/

Full Story

Jam, Butter and Biscuits camp

Author: Kelly Smith

Major Program: Family and Consumer Science

Jefferson County 4-H Youth had taken an off day at school and learned how to make some southern delicacies from scratch.   Cooking is a life skill and supports math, science, language, social-emotional development, physical development (fine motor skills), and cognitive development.   At 4-H Jam, Butter and Biscuits Day Camp, 18 youth had the opportunity to explore the art of homemade jams, creamy butter, and fluffy biscuits. Our team of 4-H staff guided youth through the process

Full Story
Back to Plans for the County