Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 25 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 25 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 25 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 1100 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.5) | 200 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.6) | 0 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 15 |
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: Sarah Imbus
Major Program: Local Food Systems
Nestled in the urban sector of the county, Newport High School has a diverse student body where 100% of the school is enrolled in the federal free and reduce lunch program. The lack of knowledge of where our food comes from is the catalyst of this afternoon 21Centry program. Meeting weekly on Friday afternoon, Agriculture agent, 4H program assistant and Horticulture agent provide hands on programming for the youth. Introducing topics such has beef production, seed biology, equine science, and fr
