Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 2 |
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) | 4 |
Number of producers who were successful in marketing/selling food products |
| 1021.5) | 100 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.4) | 50 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 0 |
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) | 0 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Susan Fox
Major Program: Local Food Systems
Lyon County held its first Kentucky Proud Farm to Fork Dinner in September. Farm to Fork dinners promote and support local agriculture, promote consumption of a balanced diet including fruits and vegetables, and offer a sense of community in everyone coming together for a gracious evening and celebration of the fall harvest. This event was a collaboration of a local farm and three agencies: Magney Legacy Farm, Lyon County Extension, Lyon County Conservation District and Lyon County Farm Bureau.
