Extension
It Starts With Us
Accessing healthy foods & improving local food systems
Local food system development
C. Durr, C. Hall, V. Holland, A. Holt, S. Lewis, W. Long, B. Pratt, M. Pearce and K. Smith
Local Food Systems
Active Living and Health Promotions General
Nutrition and Food Systems General
Leadership
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.
• 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.
• 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
• 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
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
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
Author: Bethany Pratt
Major Program: Horticulture, Consumer and Home
The COVID-19 Pandemic has spurred an increased interest in home food production. As the summer growing season ended, the Jefferson Co. Extension Office continued to receive many requests about resources for extending the growing season. In order to meet the requests of clients and provide safe educational opportunities, the Low Tunnel playlist on the Jefferson Co. Extension YouTube Channel was created.The Horticulture Agent partnered with an Extension Volunteer who had been in regular communicat
Author: Bethany Pratt
Major Program: Community Gardens and Horticulture Therapy
The Jefferson Co. Extension Office manages ten community gardens across Jefferson Co. that have averaged 400 registered gardeners over the past four years. In 2020, the COVID-19 pandemic increased participation in the community garden program as folks looked for alternative ways to access healthy foods and/or seek time outdoors. In 2020, there was a 25% increase in the total number of registered gardeners for a total of 501 community gardeners growing food in 2020.In order to understand how the
Author: Stephen Lewis
Major Program: Horticulture, Consumer and Home
The year spring 2021 started off with many people eager to get out of their homes and into their gardens, so it was no surprise that there was a lot of interest in seed starting. Starting transplants from seeds seems like a simple task but there are many nuances that beginning gardeners may overlook and result in less than excellent results. The University of Louisville Garden Commons group invited Kentucky State University Extension agent Stephen Lewis to conduct a class on seed starting
Author: Caroline Durr
Major Program: Nutrition and Food Systems General
In Jefferson County, an estimated 44,000 individuals live in areas that lack access to fresh food (Center for Health Journalism, 2019). Medical News Today cites several adverse health risks associated with living in an area like this, such as a higher incidence of obesity, increased prevalence of diabetes and other weight-related conditions, especially in children. Learning to grow vegetables can provide individuals living in these areas an affordable way to access fresh vegetables.In late summe
Author: Caroline Durr
Major Program: Nutrition and Food Systems General
The Supplemental Nutrition Assistance Program (SNAP) provides benefits to low-income households to supplement their food budgets. As of June 2021, in Jefferson County, 47,638 households consisting of 98,176 individuals were utilizing SNAP benefits (CHFS DCBS, 2021). Many SNAP recipients may not possess a knowledge of how to purchase, prepare and store healthy foods. To bridge this gap, the Kentucky Nutrition Education Programs provides nutrition education with a goal of improving individual&rsqu
