Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 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 |
| 1021.1) | 5 |
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) | 21 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 21 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 2 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 21 |
Number of people who earned certification to sell or provide samples at farmers market |
| 1021.3) | 0 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
| 1021.2) | 5 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 21 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Roger "Darrell" Simpson
Major Program: Local Food Systems
Beef producers can add value to their beef cattle by educating themselves and their consumers about beef products.This agent collaborated with Dr. Katie VanValin, University of Kentucky College of Agriculture Food and Environment,Beef Cattle Specialist and Dr.Gregg Rentfrow, University of Kentucky College of Agriculture Food and Environment, Meats Specialists to provide a program to help producers and consumers alike. The program entitled Producing Beef for the Consumer utilized class room prese
