Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 12 |
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) | 20 |
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) | 12 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 12 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 4 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 12 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 1 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 12 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 0 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Shane Bogle
Major Program: Local Food Systems
The many supply chain issues during the Covid 19 pandemic made many normally reliable food products unavailable or in limited quantities for months. The increase in interest in more local based food products was realized at the Caldwell County Extension Office. Small beef operations in Kentucky have always struggled with staying profitable while at the mercy of livestock auction prices only. For the past few years, several members of Caldwell/Lyon Cattlemen’s Association have w
