Extension
It Starts With Us
Strengthening Local Food Systems and Accessing Nutritious Foods
Local Food Systems and Nutrition
Sigmon, Whitson, Adkins, Williams, O'Bryan
Home & Consumer Horticulture
Accessing Nutritious Foods (general)
Local Food Systems
Health 4-H Core Curriculum
Local food continues to be in demand from consumers, restaurants, retail outlets and institutions (including schools). However, there is a disconnection between the production, processing, marketing and distribution segments of the local food system, especially for small and minority farmers. With sales from Kentucky food products expected to increase from $14 million (2014) to $24 million in 2020, Extension has resources to educate agricultural producers in production, value added opportunities, business planning, and marketing strategies to expand the local food system for the demand. . County Extension Offices can play a pivotal role in helping food producers, entrepreneurs, buyers and consumers work toward more vibrant rural communities with strong local food systems. Stronger local food systems can help everyone eat a healthier diet while benefiting the local economy and communities. Extension 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.
• 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
• Youth will be food secure when school is not in session
• Develop an Ag Plan using decision making tools ( i.e. cost efficiency)
• Create a budget and/or marketing plan
• Diversify the types and varieties of produce grow and sold
• Apply best management practices in marketing (i.e. pricing)
• Apply improved food preservation skills, food management skills, food safety, and healthy eating habits
• Number of people who access more local foods
• Number of people who plant, harvest, and preserve produce
• Youth and adults will learn to grow, prepare and preserve food
• Youth and adults will learn to incorporate unfamiliar foods or foods not currently eaten in a healthy diet
• Youth and adults increase knowledge and understanding of healthy eating, food safety and food resource management
• Adults will receive GAP diplomas
• Increase attendance at the Farmers Market
Initial Outcome: Learn to grow, prepare and preserve food
Indicator: number of families that gained knowledge about eating more healthy foods
Method: gardening and food preservation survey
Timeline: July - June
Intermediate Outcomes: Access more local foods
Indicator: the number of families reached that report eating more healthy foods
Method: Increase in sales and production
Timeline: July – June
Long-Term Outcome: The communities’ health and economy are strengthened through strong local organizational leadership.
Indicator: Number of people who are involved in addressing significant community issues
Method: Number of local policy changes as a result of Extension programs
Timeline: July – June
Audience: Youth
Project or Activity: 4-H Youth Gardening Projects/clubs
Content or Curriculum: National Gardening Assoc.,4-H materials
Inputs: School system, Volunteers, County Agents
Date: Summer, Spring
Audience: Youth
Project or Activity: 4-H Food Preservation Projects
Content or Curriculum: 4-H Food Preservation publications/Fantastic Foods curriculum
Inputs: School System, Volunteers, County Agents, community youth
Date: July-August
Audience: Backpack Club Youth
Activity: Food Flip Classes
Content or curriculum: SNAP-ED and 4-H resources
Inputs: School System, Volunteers, Extension Agents
Date: September - May
Audience: Youth
Activity: 4-H Super Star Chef/Super Star Chef Goes to Farmer's Market
content or curriculum: Super Star Chef Goes to Farmer's Market
Inputs: School System, Volunteers, Extension Agents
Date: summer - spring
Audience: Youth
Activity:Youth Farmer’s Market Demonstrations
Content or curriculum: 4-H curriculum; SNAP-ED
Inputs: Farmers Market, Volunteers, Extension Agents
Date: summer- fall
Audience: Adults, Limited Resource Families
Activity: Food Preservation Programs
Content or Curriculum: Food Preservation Publications and Training
Inputs: Demonstration Kitchen, Volunteers, Extension Agents,
Date: May – September
Audience: Limited Resources Families, Adults
Activity: Plate it Up Kentucky Proud (food demonstrations and State Board member)
Content or Curriculum: Plate it UP
Inputs: Farmers Market, Volunteers, Extension Agents
Date: ongoing
Audience: Farmers Market Members
Activity: Farmer's Market Council
Content or Curriculum: Convene existing advisory groups and other key stakeholders to discuss and set priorities for developing a stronger local food system. Identify and implement policies to decrease hunger and increase food access.
Inputs: Volunteers, Extension Agents, local government officials, health department
Date: July- August, first meeting- then quarterly or as needed
Audience: General Public, Limited resource families
Activity: Farmer's Market Outreach
Content or curriculum: Cooking programs, Marketing, Increased Access (location, hours, EBT)
Inputs: Chefs, Extension Agents, Farmers, Volunteers, SNAP Assistance,
Date: April- October
Audience: Youth, Limited Resource Families
Activity: Gardening Projects
Content or Curriculum: Horticulture and School Garden Resources, partner with Faith-Based Organizations
Inputs: Volunteers, Faith based organizations, Local Schools, Extension Agents,
Date: April- October
Audience: Farmers
Activity: GAP Training
Content or curriculum: UK materials; Kentucky Department of Agriculture
Inputs: Extension Agents, Extension Office, Volunteers
Date: annually
Audience: Limited Resource Families, Work release
Activity: Community Gardens
Content or curriculum: UK publications and specialists
Inputs: Church Garden, Work release, Extension Agents, Volunteers, Food Ministry
Date: ongoing
Audience: Adults and Youth
Gardeners Toolbox Workshop Series
Content or curriculum: UK publications and specialists
Inputs: Community Gardens, volunteers, Extension Agents and Specialists,
Date: monthly
Audience: General Public
Southeast Kentucky Beekeepers Association
Content or curriculum: UK publications; Kentucky Department of Agriculture publications and specialists; KSU publications and specialists
Inputs: Volunteers, Extension Agents, KSU Agents, KDA, Extension office
Date: monthly March-October
Audience: General Public
Local Foods Catalog
Content or curriculum: promotion of local foods
Inputs: Volunteers, Extension Agents and staff, farmers
Date: ongoing
Audience: General Public
Gardening 101 Program
Content or curriculum: UK publications and resources
Inputs: community garden, local farmers, volunteers, Extension Agents and Staff, Specialists
April-August
Audience: General Public
Farm Tour Dinner
Content or curriculum: promoting local foods
Inputs: Farmers, Volunteers, City officials, Chefs, Extension Agents and staff
Date: September
Audience: General Public
Arts and Eats Program
Increase knowledge and participation in local Farmers Market
Inputs: City of London, Tourism, Volunteers, Farmers, Artisans, Cattlemans, local bands
Date September-October
Audience: General Public
2nd Saturday at the Market
Increase participation and knowledge of Farmers Market
Inputs: City of London, Tourism, Farmers, Artisans, Extension Agents and staff
Date May-September
Audience: General Public
Pruning and Grafting
Content or Curriculum: UK specialists and publications
Inputs: Extension Agents, Farmer, Volunteer, rootstock, Specialists
Date: February
Audience: General Public
Making at the Market
Increase knowledge and participation in local Farmer Market
Inputs: Farmers Market, Artisans, Volunteers, Extension Agents and staff,Farmers
Date June-September
Audience: Farmers Market Vendors
Farmers Market 101
Content and Curriculum: KDA, UK publications
Inputs: Extension Agents and staff, KDA Staff, KSU staff, Extension office
Date February –April
Audience: General Public
Activity: Plant sales increase the availability of fruit
Content and Curriculum: UK publications
Inputs: Extension Agents and staff, Nourse nurseries, Southeast Farm Supplies, Extension Office
Date: April
Audience: Limited Resource Farmers
Small Farms Grant Workshop
Content and Curriculum: KSU and KCARD
Inputs: Extension Agents and staff, KSU Staff, KCARD Staff, Extension Office
Date: February
Audience: Limited Resource Families
Activity: WIC Vouchers program
Content and Curriculum: UK publications, KDA Publications
Inputs: Extension Agents, KDA personnel, Health Department, Farmers Market
Date: Summer
Author: Bonnie Sigmon
Major Program: Farmer's Markets
~~The Laurel County Farmers Market is open three days a week from May till mid-October. The market facility is located in the heart of downtown London. The facility is an open shed design with attached restroom facilities, and a large stage on one end. The market sits on London City property and was built buy contributions from the county, city, and the Laurel Co. Agricultural Development fund. The market voted to host several unique events during regular market times, in an ef
Author: Bonnie Sigmon
Major Program: Farmer's Markets
~~The Laurel County Farmers Market, the City of London and the Laurel County Extension Office collaborated for the 2nd Annual Farmers Feast. The Farmers Feast program entailed a dinner where all ingredients are locally sourced. The dinner was an exclusive ticketed event held at the farmers market with half the proceeds going to Gods Pantry. The tickets were $20 a person and 200 tickets were sold. The Laurel County Cattleman and ANR agent prepared a “trash can dinner”. The dinne
Author: Victor Williams
Major Program: Farmer's Markets
~~The Laurel County Farmers Market, the City of London and the Laurel County Extension Office collaborated for the 2nd Annual Farmers Feast. The Farmers Feast program entailed a dinner where all ingredients are locally sourced. The dinner was an exclusive ticketed event held at the farmers market with half the proceeds going to Gods Pantry. The tickets were $20 a person and 200 tickets were sold. The Laurel County Cattleman and ANR agent prepared a “trash can dinner”. The dinne
Author: Kimberly Whitson
Major Program: Accessing Nutritious Foods (general)
According to statistics from the USDA, Kentucky ranks as the 14th highest state in the nation for the number of food insecure children under the age of 18. This would indicate that approximately 200,000 Kentucky children, at some point and time, do not have access to enough food for an active, healthy life or that the food in their homes is not nutritionally adequate for growing bodies. To address the need for Laurel County children to have food on the weekends, when school meals were not availa
Author: Bonnie Sigmon
Major Program: Local Food Systems
Kentucky has an obesity rate of 34 % and a child poverty rate of 35%. Changing eating habits of children early on in life will have a positive effect on these numbers. The WIC Farmers Market Voucher program has been in existence for several years. The London-Laurel County Farmers Market participated in the program for the first two years, but delays in redeeming the vouchers resulted in the vendors’ decision not to continue to participate in the program. Though the redemptio
Author: Judith O'Bryan
Major Program: Accessing Nutritious Foods (general)
The Laurel County Farmers Market, the City of London and the Laurel County Extension Office collaborated for the 2nd Annual Farmers Feast. The Farmers Feast program entailed a dinner where all ingredients are locally sourced. Local farmers were highlighted by setting up sample tables and participants were encouraged to meet their local farmers. Agriculture, Horticulture, and Family and Consumer Science Agents worked together to prepare a local dinner that fed 200 participants. The ev
