Extension
It Starts With Us
| 2061 - Plate It Up! Kentucky Proud | ||
|---|---|---|
| 2061.1) | 320 |
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample |
| 2061.2) | 320 |
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of receiving a Plate It Up! recipe card |
| 2061.3) | 200 |
Number of individuals who indicated that they purchased the fruits and vegetables featured on the Plate It Up! recipe card |
| 2061.4) | 100 |
Number of individuals who reported an increase in their fruit and/or vegetable consumption |
| 2061.5) | 50 |
Number of individuals who reported consuming at least 4-6 servings of fruits per day after participating in Plate It Up! Kentucky Proud activities |
| 2061.6) | 50 |
Number of individuals who reported consuming at least 4-6 servings of vegetables per day after participating in Plate It Up! Kentucky Proud activities |
| 2061.7) | 3 |
Number of vendors reporting increased sales at markets where Plate It Up Kentucky Proud recipes are tasted or recipe cards distributed |
| 2061.8) | 1200 |
Dollar value of vendor-reported increased sales associated with Plate It Up Kentucky Proud recipes tasted or cards distributed |
Author: Melissa Goodman
Major Program: Plate It Up! Kentucky Proud
Hickman County FFA and FCCLA members serving Farm to Fork attendees.The Hickman County Farmers Market, the Fiscal Court of Hickman County, Rotary Park Committee and the Hickman County Extension Office collaborated, applied, and was awarded the Kentucky Department of Agriculture’s Farm to Fork Grant. The Farm to Fork program entailed a dinner where all ingredients were locally sourced to highlight local farms, farmers, producers, Kentucky Proud products and recipes. The dinner would be an e
Author: Paula McCuiston
Major Program: Plate It Up! Kentucky Proud
The Hickman County Farmers Market, the Fiscal Court of Hickman County, Rotary Park Committee and the Hickman County Extension Office collaborated, applied, and was awarded the Kentucky Department of Agriculture’s Farm to Fork Grant. The Farm to Fork program entailed a dinner where all ingredients were locally sourced to highlight local farms, farmers, producers, Kentucky Proud products and recipes. The dinner would be an exclusive ticketed event held at the farmers market with the proceeds
