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) | 15 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 30 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 40 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 30 |
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) | 5 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
| 1021.5) | 30 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
Author: Anthony Tackett
Major Program: Local Food Systems
Food Safety has always been a primary focus of commercial fruit and vegetable producers. One of the biggest concerns of extension agents when working with Farmers Market members is the consideration that what is being produced is safe and healthy for consumers. One method to help ensure that this happens is by offering the Produce Best Practices Training (PBPT). PBPT is a training developed by the UK Cooperative Extension Service, the Kentucky Department of Agriculture, and the
