Boyd County CES

Title:

Small Lot Farming/Food Production

MAP:

Environmental Awareness

Agents Involved:

Harned, Bowling

MAJOR PROGRAM 1:

Local Food Systems

MAJOR PROGRAM 2:

Beef

MAJOR PROGRAM 3:

Horticulture, Consumer and Home

MAJOR PROGRAM 4:

Nutrition and Food Systems General

Situation:

More and more we are being asked about materials and information on growing small plot crops and small numbers of animals for home consumption. This is especially true in our local urban environment. Many times those requesting the information have never grown much if anything in the past but are concerned about food safety and being more self reliant going forward. Many of these people are also concerned about reducing or eliminating pesticide usage on their food and more natural and organic food production. And working to make some of these practices legal within the city limits.  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 for 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).  Source:  https://www.kyagr.com/marketing/farmers-market.html

Long-Term Outcomes:

More people will be producing at least some of their own food at home, whether in the city or on small plots located otherwise.

Increase or maintain access of locally produced foods based on sales and/or % or redemption of alternate payment programs

Increased sales or profits and/or reduced risk of selling food

Increased the amount and/or variety of locally grown or processed foods

Intermediate Outcomes:

Those who gained the initial knowledge below will begin to produce the type of food that they are interested in for themselves and their families.

Use Extension resources to make decisions related to food production and food safety

Earn certification(s) to distribute or sell raw and processed foods

Apply marketing opportunities and alternate payment programs learned through Extension

Sell locally grown and/or processed foods

Initial Outcomes:

Those who participate will gain the knowledge and skills required to produce food as they are wanting to in the urban area or on small lots in more rural settings.

Recognize required food safety practices

Describe proper food safety handling and processing

Interpret local, state and federal regulations for food safety, food processing, marketing and sales

Evaluation:

Initial Outcome: More people will be producing/preserving more of their food at home

Indicator: Increased request/participation for programming on food production/ preservation

Method: Surveys, follow-up with program participants, word of mouth

Timeline: annually

Intermediate Outcome: Participants will begin to acquire certifications in food safety and sell locally grown/processed foods

Indicator: Increased number of people raising food at home, increased vendors at local farmers market

Method: Personal contacts, word of mouth, observation, surveys

Timeline: annually

Long-term Outcome: Increase in amount and variety of  locally produced foods and increase in locally produced, safe food sales

Indicator: Increase in local products for sale at local food outlets and farmers markets

Method: surveys, farmers market reports, observations

Timeline: annually

Learning Opportunities:

Audience: Urban/small lot owners

Project or Activity: Backyard and small level poultry production

Content or Curriculum: How to produce eggs and meat from small backyard/urban flocks

Inputs: Extension agents and specialists, facilities, demonstration materials and equipment

Date: 2020-21 and possibly every 2-3 years beyond that

Audience:

Project or Activity: Goat and sheep production on a small scale

Content or Curriculum: Adapt available material to apply to small scale production

Inputs: Extension personnel, KY State specialists, local producers, facilities, demonstrations

Date: 2020 and every few years afterwards

Audience:  Kentucky food Producers, farmers market vendors, entrepreneurs

Project or Activity:  Home Based Microprocessing, Food Preservation

Content or curriculum:  Microprocessing program, Food preservation publications, Ball Blue Book

Inputs:  Extension specialists, Ky Dept of Agriculture, Ky Dept of Health and Family Services (food safety branch)

Date:  Annually

Audience:  Farmers Market Vendors, Entrepreneurs, Farm Market Managers, Chef/Restaurant operators, Wholesale Buyers, Kentucky Food Producers

Project or Activity:  Food safety certification training (i.e. PBPT, GAP, FSMA), State required training for farmers market sales, payment transactions, pricing and/or advertising

content or Curriculum:  Farmers Market Manual, PBPT , GAP, FSMA program training materials

Inputs:  Extension Specialists, ky dept of ag, ky dept of health and family services (food safety branch)

Date:  Annnually

Success Stories