Warren County CES

Title:

Local Food Systems 2020

MAP:

Community Vitality

Agents Involved:

Joanna Coles, Kristin Hildabrand, Kristi Shive

MAJOR PROGRAM 1:

Local Food System Development and Mapping

MAJOR PROGRAM 2:

Local Food Systems

MAJOR PROGRAM 3:

Small Farm Diversification

Situation:

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.

Long-Term Outcomes:

• 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.

Intermediate Outcomes:

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.

Initial Outcomes:

• 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

Evaluation:

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

Learning Opportunities:

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