Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 20 |
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) | 10 |
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) | 20 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 30 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 0 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 0 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 0 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 0 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 5 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Lindsay Arthur
Major Program: Local Food Systems
The "Power of Produce (POP) Club" is an interactive taste and activity center aimed to bring more youth and their parents to the Bourbon County Farmers’ Market. Over the course of the summer, there were 6 sessions of POP Club each with their own tasting element and activity. Each activity and tasting sample allowed youth to earn $2 when completed. These POP coins could then be spent on goods being sold at the market. When possible, agents coordinated with market vendors to
Author: Anthony Tackett
Major Program: Local Food Systems
The Horticulture program on Microgreens was a successful extension activity that aimed to educate and empower the participants on the benefits and methods of growing microgreens. The program consisted of several group classroom sessions and individual sessions, with a total attendance of 35 people from different backgrounds and interests. The participants learned about the best practices for planting, harvesting, and storing microgreens as well at the market potential. As a demonstration of thei
