Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 9 |
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) | 7 |
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) | 9 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 5 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 2 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 7 |
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) | 7 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 9 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Robert Amburgey
Major Program: Local Food Systems
When the Bath County ag center was first envisioned, a big part of the vision was to develop programs which would help farmers remain profitable as the state began its transition from tobacco to other commodities. One of the first structures that the county erected was a covered building for the sale of produce. Produce was seen as an economically viable alternative for tobacco in Bath County. The location of the county along I-64 with such a close presence to Lexington in the
