Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 0 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 0 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 0 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 18 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.5) | 0 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.6) | 0 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 3 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 0 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) 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. The concept of “Farm to Table” comes from the idea of knowing exactly where the food you eat comes from. The Agriculture Extension Agent and SNAP-Ed Assistant of the Logan County Cooperative Extension Service brought the Farm to Table idea to the mentally handicapped adults of Lifeskills Industries.By constructing a raised container garden out of agricultur
