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) | 39 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 95 |
Number of producers who were successful in marketing/selling food products |
| 1021.5) | 511 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.4) | 314 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 17 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 17 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 9 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Dayna Fentress
Major Program: Local Food Systems
UK FCS Extension worked with the Hardin County Fairboard, Central Hardin FFA, Farm Credit Mid-America, and a committee of volunteers to plan the second annual Farm to Table dinner at the Hardin County Fair.Last year, 250 individuals gathered at the Hardin County Fair for the first ever Farm to Table dinner. The dinner showcased Kentucky Proud produce and meats, while supporting a local charity. We were able to give $4,000 to two different charities in our community, Feeding America’s BackP
