Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 1 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
| 1021.1) | 21 |
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, ….) |
| 1021.8) | 3 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 13 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 3 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 6 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 2 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 4 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 3 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Taylor Graves
Major Program: Local Food Systems
According to the Kentucky Department of Fish and Wildlife, a thousand and thirty-two deer were harvested in Washington County. The closest processor for deer is a little over 30 minutes away and oftentimes stays fully booked during hunting season. This led to the idea of hosting a Field to Fork deer processing course. This program is held in conjunction with the Kentucky Department of Fish and Wildlife. At the beginning of the course, participants were offered the opportunity to try the Cook Wil
