Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 0 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 25 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 25 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 550 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.5) | 875 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.6) | 0 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 2 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 5 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Mattea Mitchell
Major Program: Local Food Systems
Local FFA students serving dinner. Beautiful table display including the menu featuring Kentucky Proud products. Appetizers are served! Clinton-Hickman County Rotary Club and the Hickman County Cooperative Extension Service co-hosted the Kentucky Proud Farm to Fork Fundraising Dinner on August 31, 2017 along with the Farm to Fork Committee. This was unique opportunity to simultaneously eat a delicious Kentucky Proud meal prepared by local caterers and bakers, Cooperative Extension
