Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 30 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 30 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 1400 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
Author: Ronda Rex
Major Program: Food Preparation and Preservation
According to Acosta research, Reinventing How America Eats, “more than half of U.S. consumers have been eating at home more often since the coronavirus outbreak, which has brought challenges in shopping and meal planning.” The study found that 31% of consumers are now eating lunch at home every day versus 18% pre-COVID, and 33% are eating dinner at home daily versus 21% pre-COVID. And with eating at home brings more need for food preparation knowledge and recipe ideas.To
