Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.7) | 0 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
| 1021.11) | 0 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
| 1021.8) | 0 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 2 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
| 1021.4) | 0 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
| 1021.5) | 0 |
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) | 0 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.1) | 0 |
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, ….) |
Author: Kendal Bowman
Major Program: Local Food Systems
Local farmers, proficient in cultivation and farm management, often face significant challenges when it comes to marketing and selling their products at farmers markets. The skills required for effective salesmanship and customer engagement at these markets are quite distinct from those needed in farming. As a result, many farmers find themselves unprepared to effectively attract and retain customers in these settings. This lack of marketing prowess can lead to missed opportunities for maximizin
