Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 18 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 28 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 85 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 637 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.5) | 400 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.6) | 18 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 63 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 0 |
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
Due to the success of the “Eat Local, Grow Local” workshop series in 2017, the Jefferson County Extension Agent for Horticulture Education, The Urban Conservationist with the Jefferson County Soil & Water Conservation Service and Louisville Grows decided to partner together to provide a nine month workshop series for more advanced backyard producers called, “Eat Local, Grow Local: Urban Homesteading”. The series primarily utilizes the knowledge and expertise available
