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) | 0 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 0 |
Number of producers who were successful in marketing/selling food products |
| 1021.5) | 0 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.4) | 0 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 2 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 15 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 3 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Tad Campbell
Major Program: Local Food Systems
The Extension Services in Kentucky and Ohio along with Maysville Community and Technical College partnered to develop and implement Farm Family Night, a program offering over 30 educational sessions to all segments of the family. Nearly 700 members of agriculture families attended educational sessions during the evening due to sponsorship by Farm Credit Services, Hinton Mills, Rip’s Farm Center, Meadowview Regional Hospital, and Winchester Ag Services and many others. In addition to
