Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 225 |
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) | 75 |
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) | 25 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 48 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 35 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 35 |
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) | 25 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Chris Ammerman
Major Program: Local Food Systems
After a brief hiatus 2022 returned the Grant County Farm to Table, an event that showcases local farm products. Since the pandemic consumer choice has moved the needle for demand for locally grown fresh produce, meat and eggs. Supply chain scarcity has pushed consumer focus away from the grocery shelf and toward the farm stand. Local farmers markets have become the consumer’s choice to provide safe, fresh and nutritious food for communities across the state, and Gr
