Extension
It Starts With Us
Accessing Healthy Foods & Improving Local Food Systems
Local Food System Development
J. Carter, L. Caudle, C. Durr, C. Holland, S. Lewis, W. Long, L. Milligan
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, roadside 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; homebased 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 resources 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 2020 – October 2021
Program Codes: 4011
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 2020 – April 2021
Program Codes: 4011
Audience: YouthProject or Activity: Afterschool/Community Club Cooking
Content or Curriculum: Jump into Food & Fitness, Professor Popcorn, Superstar Chef, MyPlate
Inputs: Paid staff, volunteers, facilities, grants
Date: September 2020 – May 2021
Program Codes: 4041
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 2020 – April 2021
Program Codes: 4041
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 2020 – June 2021
Program Code: 2066
Audience: SNAP eligible clients
Project or Activity: Community Gardens
Content or Curriculum: UK Horticulture Publications
Inputs: staff time, Master Gardeners, community volunteers
Date: July 2020 – June 2021
Program Code: 1031
Audience: Youth
Project or Activity: Nutrition Education
Content or Curriculum: LEAP, Organ Wise, WIN, Professor Popcorn, USDA, Extension Resources, CES publications, MyPlate, Superstar Chef, Teen Cusine, Kitchen Magic,
Inputs: Collaboration with JCPS, community centers, and other youth community organizations, NEP assistants, county agents
Date: July 2020 – June 2021
Program Code: 4031, 4051
Audience: General PublicProject or Activity: Farmers Market
Content or Curriculum: Plate It Up KY Proud, CES publications, Food Preservation resources,
Inputs: Farmers Markets, FCS agents, NEP assistants, Plate It Up materials and CES publications, GAP training & sampling certificates, FMPP grant
Date: July 2020 – June 2021 (Growing & selling season)
Program Code: 1031
Audience: Senior Citizens
Project or Activity: Food & Nutrition Education
Content or Curriculum: USDA, MyPlate, Extension resources, CES publications,
Extension Resources: FCS agents, Plate It Up KY Proud, food prep programs
Inputs: Community organizations, local grocery stores
Date: July 2020 – June 2021
Program Code: 2027
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 2020 – June 2021
Program Code: 2066
Audience: General PublicProject or Activity: Food Preservation
Content or Curriculum: Kentucky CES publications, USDA resources
Inputs: Public Library, community organizations and Farmers Markets
Date: July 2020 – June 2021
Program Code: 2062
Audience: Extension Homemakers
Project or Activity: Plate it Up! Kentucky Proud
Content or Curriculum: Plate it Up! Kentucky Proud, Kentucky CES publications
Inputs: FCS Agents, Kentucky Extension Homemakers Association (KEHA)
Date: April 2021
Program Code: 2061
Author: Stephen Lewis
Major Program: Horticulture, Consumer and Home
Microgreens are a new, trendy agricultural product that many people are still not familiar with. Growing microgreens is an easy way to provide a family with nutrient rich produce in as little as two weeks and is also becoming a lucrative business venture for agricultural entrepreneurs. The Microgreens 101 program was created to familiarize youth with the process of growing microgreens from seed to harvest as a means to produce food for their families or to create economic opportunities in Ag bus
