Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 30 |
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) | 75 |
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) | 33 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.7) | 40 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
| 1021.6) | 30 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 30 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 30 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 75 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 30 |
Number of people who completed Extension Food safety (PBPT) |
Author: Matthew Futrell
Major Program: Local Food Systems
Partnering With OAKOrganic food production has hit an all-time high in the United States. According to the Organic Trade Association, “Organic food sales jump nearly 13% to record high in 2020.” As we see this trend continue to grow so does the request for organic production information. On March 17 and 18th 2022, the Christian County Cooperative Extension Service and the Organic Association of Kentucky (OAK) partnered to host an organic food production seminar. &nb
