Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 6 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 4 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 15 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 130 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 1 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 0 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 5 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
| 1021.5) | 200 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
Author: Leann Martin
Major Program: Local Food Systems
Locally grown fruits and vegetables are not only healthier, they are also much fresher than produce bought from a grocery store. Even thou the idea of local foods is easy to understand, limited resources and limiting budgets tend to hinder the practice of consuming them. The concept of “Farm to Table” is based on the idea of knowing exactly where the food you eat comes from or growing food for yourself. The Agriculture Extension Agent and Supplemental Nutrition Assistance Program Edu
