Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 65 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 55 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 68 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 586 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.6) | 68 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 75 |
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) | 450 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
Author: Shad Baker
Major Program: Local Food Systems
Commercial Kitchens are a way to expand market opportunities for Kentucky farmers. And while this approach has found marginal success in other counties, the newest such kitchen has a unique angle. Letcher County's Community Agricultural & Nutritional Enterprises (CANE), Inc. is tied closely to the healthcare industry, in fact it was created through a partnership between Mountain Comprehensive Health Corporation (MCHC), Letcher Co. Extension, GROW Appalachia, and local producers. This par
