Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.2) | 32 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.3) | 12 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.5) | 12 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.4) | 35 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.6) | 45 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.7) | 12 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
| 1021.8) | 32 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.1) | 32 |
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, ….) |
| 1021.11) | 21 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
Author: Bonnie Sigmon
Major Program: Local Food Systems
Individuals who have redeemed the vouchers at the market have indicated their appreciation for the opportunity to prepare fresh fruits and vegetables for their families.
Author: Bonnie Sigmon
Major Program: Local Food Systems
A strong local food system is important to Kentucky. It supports local farmers, provides fresher nutritious food items, and strengthens the economy. The Laurel County local food system includes the farmers market, food pantry, school, restaurants, and local businesses.Farmers, processors, and entrepreneurs are required to follow state and federal regulations when offering food samples, processing, and selling food items. The University of Kentucky, the Kentucky Department of Agriculture and the
