Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 35 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 21 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 21 |
Number of producers who were successful in marketing/selling food products |
| 1021.5) | 210 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.4) | 320 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 31 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 6 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 2 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Bethany Pratt
Major Program: Local Food Systems
At the onset of the COVID-19 Pandemic, there were many concerns around how community agriculture spaces, particularly community gardens, could or would operate. The Jefferson Co Horticulture Agent convened several phone calls with three other community garden agencies and facilitated a conversation about best practices and plans of action for community agriculture spaces.Prior to the group’s virtual meeting, resources on COVID-19 were gathered. The Kentucky Department of Agriculture issued
