Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 63 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 40 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 118 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 543 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.5) | 1650 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.6) | 135 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 144 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 42 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Bonnie Sigmon
Major Program: Local Food Systems
Kentucky has an obesity rate of 34 % and a child poverty rate of 35%. Changing eating habits of children early on in life will have a positive effect on these numbers. The WIC Farmers Market Voucher program has been in existence for several years. The London-Laurel County Farmers Market participated in the program for the first two years, but delays in redeeming the vouchers resulted in the vendors’ decision not to continue to participate in the program. Though the redemptio
