Number of participants who reported an increased knowledge of egg and/or poultry food safety practices.

Number of participants indicating an increase in knowledge and/or awareness of poultry production.

Number of participants who reported making a change to improve their beef cattle management practices.

Number of horse owners changing practices to reduce feed waste.

Number of participants that indicate high likelihood of implementation of improved forage and livestock management practices.

Number of people serving as mentors to emerging leaders.

Number of participants who reported an increase in their knowledge and/or awareness of management practices for improving cattle production efficiency.

Number of producers who reported increased knowledge of crop and forage production, fertility management, varieties, pest control, and/or sustainable practices.

Number of youth who reported that they learned the difference between healthy and unhealthy snacks.

Number of participants reporting an increase in livestock management knowledge.

Number of consumer participants who reported improving their plant production or management practices.

Number of non-commercial home gardeners who reported improved planting and/or management practices.

Number of tobacco producers participating in annual GAP Training.

Number of volunteers addressing community issues by assessing needs, developing programs, and/or implementing solutions.

Number of volunteers who taught youth to recognize leaders in their community or area of interest.

Number of commercial growers who reported increased yield in specialty crops (fruit, vegetables, herbs, etc.).

Number of participants implementing mud management practices.

Number of participants who reported increased involvement in local governance, community groups, or public forums as a result of program participation.

Number of stakeholders contacting Extension for help with disease identification and management.

Number of commercial specialty crop growers who reported adoption of new technologies (acquisition of greenhouse, high tunnel, lighting, etc.)

Number of participants who reported an increase in knowledge and/or awareness of best practices for managing/raising small ruminants.

Number of horse owners using hay selection based on forage testing evaluation.

Number of participants who reported reducing their inputs or costs in their plant production.

Number of tobacco producers reporting increased economic returns, efficiency, or profitability after attending tobacco production meetings where improved production practices are presented at annual research update meetings.

Number of grants or tangible financial resources accessed by communities, nonprofits, or small businesses as a result of Extension-supported initiatives.

Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing ….).

Number of people reporting increased confidence in their leadership abilities.

Number of people self-reporting knowledge gain on integrated pest management techniques.

Number of people who used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.).

Number of participants who obtained Beef Quality and Care Assurance certifications.

Number of participants who report increasing their knowledge of livestock marketing  practices/strategies.

Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.

Number of participants who reported that they intend to develop an emergency plan or preparedness kit after completing an Extension disaster training.

Number of home or community gardeners who reported that they implemented environmental stewardship (pollinator gardens, rain catchment, etc.)

Number of stakeholders who reported increased knowledge of research-based weed identification and/or weed management practices for crops grown in Kentucky.

Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods.

Number of individuals actively engaged in coalitions or organizations to address significant community issues.

Number of people reporting improved applied leadership knowledge (e.g., governance, financial oversight, strategic planning) from participation in board, officer, or leadership training programs.

Number of commercial participants who reported improving their plant production or management practices.

Number of individuals who reported that they contributed to efforts to improve public spaces through design, revitalization, or development (e.g., parks, community gathering areas, public art, creative placemaking projects) as a direct result of Extension-supported initiatives.

Number of volunteers who provided opportunities for youth to serve in a leadership role.

Number of commercial specialty crop growers who reported improved management practices (soil sampling, foliar sampling, integrated pest management, cover cropping, etc.)

Number of plant samples submitted to the PDDL.

Number of participants who report increased economic return from improved production practices recommended in Plant Production and Management-related Extension programs.

Number of people self-reporting behavioral changes regarding risk mitigation strategies for pesticide application

Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.

Number of people taking on a leadership role for the first time as a result of Extension leadership programs.

Number of producers who reported increased yield.

Number of participants who reported increased efficiency in their plant production and/or management.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.

Number of communities or organizations securing external funding (grants, sponsorships, or resource investments) as a result of Extension support.

Number of livestock producers indicating increased understanding of farm management.

Number of agents supporting Pastures Please and Farm and Facility Expo in their area.

Number of attendees that report behavior changes in pest monitoring.

Number of participants reporting an increase in their use of risk mitigation strategies for pesticide application.

Number of producers who reported that they expanded or developed new markets.

Number of participants who reported increased knowledge of plant production and/or management practices.

Number of participants who increased their use of risk management tools.

Number of plant diagnoses made annually with diagnosis and recommendation reports sent to ANR agent and grower.

Number of new or beginning specialty crop growers.

Number of non-commercial growers who reported adoption of improved management practices (soil sampling, reduced pesticide applications, integrated pest management, etc.)

Number of youth who reported that they learned about safe food handling and preparation.

Number of participants who reported intentions to implement a behavior learned from a health and well-being program.

Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program.

Number of youth who reported that they learned the difference between healthy and unhealthy snacks.

Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging.

Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing ….).

Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.

Number of participants who reported consuming more nutritious foods and/or beverages.

Number of youth who reported that they practiced safe food handling and preparation.

Number of participants who reported a change in a health-promoting behavior as a result of participating in a health and well-being program.

Number of participants (or state agencies) who reported that they implemented wildlife damage management practices.

Number of people reporting improved leadership skills (e.g., facilitation, conflict management, communication).

Number of participants that have made changes to improve management of their small ruminant operation.

Number of participants who reported an increased knowledge of dairy management practices.

Number of participants reporting an increase in knowledge on integrated pest management techniques.

Number of people assuming new leadership roles (formal or informal) as a result of Extension leadership programs.

Number of commercial growers who reported that they expanded or developed new markets for specialty crops.

Number of producers who reported adoption of new technologies and/or better management practices (e.g., soil sampling, IPM).

Number of participants who actively engaged in learning opportunities facilitated by trained Extension volunteers (e.g., KEHA or KALP members, Master programs).

Number of people volunteering time to assist Extension or community activities and events (ex: KEHA or KALP members, Master programs , etc.).

Number of volunteers who facilitated the identification of the needs of others in their community.

Number of volunteers who coordinated service activities (community service, service learning, personal service to others).

Number of participants reporting gaining a new skill through hands-on instruction or workshops in trades or craft-based skills (e.g. woodworking, painting, metalworking, ceramics).

Number of clients engaged by Master Gardeners.

Number of participants who reported seeking support from local community organizations and/or its individual member.

Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Number of volunteers addressing community issues by assessing needs, developing programs, and/or implementing solutions.

Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing ….).

Number of people reporting increased confidence in their leadership abilities.

Number of participants who reported that they extended any type of support to another parent, grandparent, older adult, or relative raising a child.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.

Number of people volunteering time to assist Extension or community activities and events (ex: KEHA or KALP members, Master programs , etc.).

Number of people taking on a leadership role for the first time as a result of Extension leadership programs.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.

Number of participants who reported increased knowledge of nurturing parenting and/or caregiver support practices.

Number of participants who reported they have used nurturing parenting and/or caregiving strategies to improve their skills.

Number of participants who reported they intend/plan to increase time spent nurturing and/or caregiving.

Number of participants who reported they enhanced healthy relationships.

Number of people actively recruiting and engaging others to participate in  community  projects.

Number of people reporting improved leadership skills (e.g., facilitation, conflict management, communication).

Number of volunteers who facilitated the identification of the needs of others in their community.

Number of participants who reported improvement in personal skills.

Number of participants who reported seeking support from local community organizations and/or its individual member.

Number of participants who reported intentions to implement a behavior learned from a health and well-being program.

Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program.

Number of individuals who reported improved confidence to implement family finance and/or resource management skills.

Number of volunteers who taught youth to recognize leaders in their community or area of interest.

Number of participants who reported improvement in their confidence to implement employment strategies as a result of participation.

Number of individuals who reported increased knowledge of family finance and/or resource management concepts.

Number of participants who reported that they extended any type of support to another parent, grandparent, older adult, or relative raising a child.

Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.

Number of individuals who reported developing skills related to family finance and/or resource management.

Number of people who used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.).

Number of individuals who implemented at least one strategy to better manage their family finances and resources (e.g., considered wants/needs, avoided bank fees, reviewed tax forms, set savings goals, started estate plan, developed budget, increased fraud protection, etc.).

Number of community partners (community organizations, institutions, agencies, or individuals) worked with to offer health and well-being programming in the community.

Number of participants who reported consuming more nutritious foods and/or beverages.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.

Number of individuals who reported learning new skills to prepare or improve themselves for the workforce as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported increased knowledge of nurturing parenting and/or caregiver support practices.

Number of participants who reported they have used nurturing parenting and/or caregiving strategies to improve their skills.

Number of participants who reported a change in a health-promoting behavior as a result of participating in a health and well-being program.

Number of participants who reported they intend/plan to increase time spent nurturing and/or caregiving.

Number of participants who reported they enhanced healthy relationships.

Number of volunteers who provided opportunities for youth to demonstrate a skill they learned.

Number of participants reporting gaining a new skill through hands-on instruction or workshops in trades or craft-based skills (e.g. woodworking, painting, metalworking, ceramics).

Number of individuals who made a sound financial decision (e.g., regarding credit, budgeting, savings, debt, estate planning, fraud reduction, etc.).

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing ….).

Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.

Number of people who used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.).

Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.