Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 0 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
| 1021.1) | 30 |
Number of people who attended training on food safety, food handling, food processing, liability, and/or marketing. This includes: PBPT, GAP certification, Farmers Market samples, ….) |
| 1021.8) | 0 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 0 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 0 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 30 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 0 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 30 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 0 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Philip Konopka
Major Program: Local Food Systems
The Lewis County Extension Service 4-H and Agriculture and Natural Resources programs conducted a Farm to Plate Program for all fifth graders in Lewis County. Approximately 130 students participated in the program. The program was designed to teach youth where their food comes from and was held at the Tollesboro Lions Club fairgrounds. It was sponsored by Lewis County Farm Bureau who paid for the meals and transportation for students to attend. Rip’s Farm Center pr
