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:
C. Durr, C. Hall, V. Holland, A. Holt, S. Lewis, W. Long, B. Pratt, M. Pearce and K. Smith
MAJOR PROGRAM 1:
Local Food Systems
MAJOR PROGRAM 2:
Making Healthy Lifestyle Choices (general)
MAJOR PROGRAM 3:
Accessing Nutritious Foods (general)
MAJOR PROGRAM 4:
Health 4-H Core Curriculum
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 2017 – October 2018


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 2017 – April 2018


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 2017 – May 2018


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 2017 – April 2018


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, 2017 – June 30, 2018


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, 2017 – June 30, 2018


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, 2017 – June 30, 2018 (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, 2017 – June 30, 2020


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, 2017 – June 30, 2020


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 2017 – June 2018



Success Stories

The Family Farm and Forage Field Day

Author: Phillip Long

Major Program: Sustainable Agriculture

The Jefferson County Cooperative Extension Service partnered with Riverside, the Farnsley Moreman Landing, Louisville Metro Parks and Metro Councilwoman Cindi Fowler to co-host the second annual Family Farm & Forage Field Day on June 16, 2018. The goal is to highlight the importance of agriculture in a major city. Presenters from the University of Kentucky Extension, Kentucky State University Extension, and local non-profits related to agriculture rotated throughout the day at pre-deter

Full Story

Urban High Tunnel leads to winter vegetable production for Recovery Center

Author: Bethany Pratt

Major Program: Home & Consumer Horticulture

The Horticulture Agent for Jefferson County Extension has been leading a weekly gardening class at the Women's Healing Place campus in Louisville, Kentucky since 2015. The gardening classes teach women basic home gardening skills that are used to produce vegetables to supplement the three meals/day served at the center. In 2018, the Women's Healing Place wanted to expand their produce production potential by extending their growing season. The Hort. Agent involved the Natural Resource Co

Full Story

Preserving Produce and Health in Jefferson County

Author: Caroline Durr

Major Program: Food Preservation

Preserving Produce and Health in Jefferson County

A 2018 report from the Community Foundation of Louisville and the Lift a Life Foundation, found that 44,000 Louisvillians live in food deserts, which have few fresh, healthy food options, and that 20,000 older residents live a mile or more from the nearest supermarket. Additionally, the Centers for Disease Control determined that only 8% of adults in Kentucky were meeting the daily recommended fruit intake and only 6.3% were meeting the daily vegetable intake recommendation, lower than the natio

Full Story

Positive Impact of Nutrition Education Programming in Jefferson County

Author: Caroline Durr

Major Program: Accessing Nutritious Foods (general)

According to the most recent data from the Kentucky Cabinet for Health and Family Service’s Report from December 2015, there were 110,516 Supplemental Nutrition Assistance Program (SNAP) recipients in Jefferson County (Kentucky Cabinet for Health and Family Services, Data Book, December 2015). To bridge the gap between providing access to nutritious foods and a lack of knowledge regarding healthy food preparation, nutrition education programs have been designed and implemented. The Kentuck

Full Story

Community Collaborations Improve Youth Health Knowledge

Author: Caroline Durr

Major Program: Accessing Nutritious Foods (general)

According to the Kids County Data Book published by the Annie E. Casey Foundation in 2015, 17% of children in Jefferson County were living in food insecure households. Additionally, in 2009, 15.6% of elementary aged children in Kentucky were determined to be obese and only 21.4% of Kentucky adolescents reported being physically active for at least 60 minutes daily on each of the 7 days prior to the Youth Risk Behavior survey administered by CDC, Division of Adolescent and School Health. Obesity

Full Story

Bates Community Development Corp Grows Fresh Food for the Community

Author: Stephen Lewis

Major Program: Home & Consumer Horticulture

Bates Community Development Corp Grows Fresh Food for the Community

Bates Community Development Corp (BCDC) is a nonprofit that provides social services to the community for the purpose of combating blight and deterioration in Louisville. They have several programs to “compassionately meet human needs”, one of which is a Dare to Care food program. Recently BCDC was the recipient of a high tunnel greenhouse through the National Resource Conservation Service (NRCS) with the intention of using it to grow food and teaching children gardening skills durin

Full Story

Jefferson County Super Star Chef Program

Author: Lawrence Caudle

Major Program: Family and Consumer Sciences 4-H Core Curriculum

Cooking can be a daunting task, especially for youth who have little to no experience in the kitchen. Learning the different cooking utensils, safe cooking temperatures, safe storage duration, and reading a nutrition label can be overwhelming to a child, but the Super Star Chef Program takes the angst out of the cooking process. The Super Star Chef Program is a 3 day program that teaches youth ages 9-12 the importance of nutrition, but also the safety skills that go along with being in the kitch

Full Story

Promoting Healthy Foods

Author: Valerie Holland

Major Program: Making Healthy Lifestyle Choices (general)

Despite a 2% decline in Jefferson County’s food insecurity rate over the last 5 years, local and national sources still identify high food insecurity issues in west Louisville. This national data shows a direct correlation between food insecurity and diet-related diseases such as type 2 diabetes, heart disease and obesity. These same diseases afflict the residents of west Louisville area of Jefferson County. In west Louisville, 37% of the residents report having high blood pressure, 7

Full Story
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