Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 18 |
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) | 17 |
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) | 18 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.7) | 18 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
| 1021.6) | 22 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 4 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 12 |
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) | 17 |
Number of people who completed Extension Food safety (PBPT) |
Author: Keith Hackworth
Major Program: Local Food Systems
Directed by the needs assessment from our leadership, Extension has been involved with home gardeners and small scale producers. We strive to educate them about horticultural crops and their production. Several educational programs were offered to those interested in home and commercial vegetable production. Because of these efforts, forty-eight individuals are producing vegetable crops for the first time this year. Most are low income producers. These individuals are producing fruits and vegeta
