Extension
It Starts With Us
Accessing healthy foods & improving local food systems
Local food system development
P. Adkins, C. Hall, W. Long, J. Palmer, C. Perez, 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 2023 – October 2024
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 2023- April 2024
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 2023– May 2024
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 2023– April 2024
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, 2023– June 30, 2024
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, 2023 – June 30, 2024
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, 2023– June 30, 2024 (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, 2023 – June 30, 2024
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, 2023 – June 30, 2024
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 2023 – June 2024
Author: Carolina Robles
Major Program: Nutrition and Food Systems General
The problem: There are multiple problems we tried to target for this program. Farmers in Louisville are having a difficult time reaching different audiences. People eat the same vegetables and fruit because they are not exposed to different options. The goal of this program was to increase access to fresh, locally grown food in downtown Louisville where food access is scarce. Another issue we tried to tackle was getting seniors to use senior vouchers to be used at the farmers market so that they
Author: Carolina Robles
Major Program: Nutrition and Food Systems General
The problem: Individuals do not know how to make healthy and nutritious meals with items coming from the food pantry. These individuals can only shop at food pantries and they are having trouble getting all of the nutrients they need. The educational program response: This programs takes items that are found in the food pantry and uses recipes from planeatmove to show individuals what they can make with what is available to them. I show them what they need and all of the ingredients are mai
Author: Jennifer Palmer
Major Program: Local Food Systems
The problem access to healthy foods and first time gardeners in Jefferson County. This program was impactful to help citizens of Jefferson County grow food especially low income residents. The educational program response was overwhelming to the seed potato giveaway. The first giveaway was 800lb and they were gone within one day. I was then able to arrange another 2,950 lbs of seed potatoes to be given away for planting. The NEP growing guide https://www2.ca.uky.edu/agcomm/pubs/
Author: Kelly Smith
Major Program: Family and Consumer Science
Jefferson County 4-H Youth had taken an off day at school and learned how to make some southern delicacies from scratch. Cooking is a life skill and supports math, science, language, social-emotional development, physical development (fine motor skills), and cognitive development. At 4-H Jam, Butter and Biscuits Day Camp, 18 youth had the opportunity to explore the art of homemade jams, creamy butter, and fluffy biscuits. Our team of 4-H staff guided youth through the process
