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) | 76 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 76 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 100 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 0 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 0 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 0 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
| 1021.5) | 100 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
Author: Joanna Coles
Major Program: Local Food Systems
A 3rd season of the Kentucky Farms, Kentucky Flavor (KYF2) Project was funded by the USDA Specialty Crop Grant in partnership with SOKY Marketplace. The goal of the project is to increase the sale and consumption of specialty crops in South Central Kentucky. Promotional and educational videos were developed highlighting farmers, where to access crops and how to incorporate them into healthy meals. The videos were included in the following platforms.2 Farm and Home Shows, WBKO-13 Television: 
