Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 20 |
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) | 40 |
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) | 20 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 20 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 20 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 20 |
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) | 40 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 20 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
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
