Extension
It Starts With Us
Local Food Systems 2020
Community Vitality
Joanna Coles, Kristin Hildabrand, Kristi Shive
Local Food System Development and Mapping
Local Food Systems
Small Farm Diversification
Local food continues to be in demand from consumers, restaurants, retail outlets and institutions (including schools). Sales exceeded anticipated sales numbers to over $28 million in 2017. Consumers and contract buyers lack year round safe access to locally produced and/or processed foods. Extension serves as a resource to provide training to ensure locally grown food is safe, appropriate to meet local food demand, and meets purchasing compliance. Extension also works with local partners to increase awareness and profitability of local farms.
- Increase in the number of vendors, variety of local food products, sales and/or profits at farmer’s markets, roadside stands, or community supported agriculture
- Strong and diverse local food systems are integrated into community development efforts.
- Maintain or increase consumer confidence/ demand in local foods.
- Increase profitability of local farms.
- Increase access to community, especially limited resource families.
Certifications Earn certification(s) for:
- Redeeming USDA script (i.e. WIC or Senior Farmer’s Market Nutrition Program)
- Selling and /or providing samples at local farmer’s markets
- Home Based Micro-processing
- Micro-processing
- Produce Best Practices Training (PBPT)
- Choose local food products when available
- Purchase local food and food products
Amend purchasing procedure to accommodate local food purchasing
- Sell locally grown and/or processed foods.
- Use extension resources to make decisions related to food production and safety.
- Increased awareness among general public, increased access to "local" foods; Communities begin listening sessions to discuss their goals in local foods; local land use and other policies supportive of new food initiatives
- Interpret food safety handling procedures
- Understand procedures for safe food processing
Initial Outcome: Increased knowledge of local foods through access and handling
Indicator: Participation in educational training as well as an increase in consumers at the local farmers markets.
Method: Observation, participation logs
Timeline: July 2021-June 2022
Intermediate Outcome: Increase in producer certifications and utilization of alternative funds for local produce.
Indicator: Increase in revenue by alternative funds and the amount of certifications received.
Method: Observation, participation logs, survey
Timeline: July 2021-June 2022
Long-term Outcome: Increased revenue for local producers; increasing the number of consumer and businesses purchasing local foods.
Indicator: Number of producers increasing revenue and amount of product sold.
Method: Observation, Word of Mouth and Survey
Timeline: July 2020-2024
Audience: Commercial Producers
Project or Activity: Homebased & Micro-Processing Training & Sampling Certification
Content or Curriculum: Micro-Processing Training Curriculum
Inputs: Materials, meeting rooms, test graders
Date: Spring 2022
Audience: Commercial Horticulture Producers & Market Gardeners
Project or Activity: Produce Best Practices Training (PBPT) & Sampling Certification
Content or Curriculum: Produce Best Practices Training Modules & Food Systems Innovation Center
Inputs: Handout materials, meeting rooms
Date: Spring, Summer and Fall
Audience: Consumers
Project or Activity: KY Farms KY Flavors
Content or Curriculum: Meet the Farmer & Commodity
Inputs: Agent’s Time, Staff Assistant’s Time, YouTube, Facebook
Date: Ongoing
Audience: Food Entrepreneurs
Project or Activity: Community Kitchen Development & Technical Assistance
Content or Curriculum: Workshops on Food Entrepreneurships, Food Entrepreneurs Scholarships
Inputs: Agent’s Time, Staff Assistant’s Time, Partnerships in Food
Date: Ongoing
