Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 35 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 10 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 50 |
Number of producers who were successful in marketing/selling food products |
| 1021.5) | 3000 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.4) | 3000 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 12 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 12 |
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 |
Author: Reed Graham
Major Program: Local Food Systems
Over the past decade, people have taken more interest in where their food comes from and what is in their food. In Breathitt and surrounding counties, interest in heritage skills has increased as a way to preserve skills of grandparents as well as extending their food dollar and taking pride in creating food for their family. This can be seen by the popularity of country ham programs for youth and adults in Kentucky.The Breathitt County Agriculture and Natural Resources Agent Reed Gr
