Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.1) | 780 |
Number of producers who can accurately identify agricultural food products that extend beyond the growing season |
| 1021.2) | 72 |
Number of producers reporting more confidence in marketing/selling food products |
| 1021.3) | 803 |
Number of producers who were successful in marketing/selling food products |
| 1021.4) | 3500 |
Number of residents reporting an increase in accessing fresh, local foods |
| 1021.5) | 3550 |
Number of residents indicating a willingness to support local food markets as a result of awareness raised through Extension programming |
| 1021.6) | 150 |
Number of producers who were encouraged by Extension programming to seek additional training on food safety ( FAP, FSMA, etc.) |
| 1021.7) | 57 |
Number of producers who were successfully trained by Extension on food safety (GAP or FSMA) |
| 1021.8) | 3 |
Number of producers who successfully obtained value-added processing certification (HBM, HBP, BPCS, etc.) through Extension programming |
Author: Shad Baker
Major Program: Local Food Systems
When someone gets sick from eating a cantaloupe or a head of lettuce, it is quick to hit the news and social media. This is a concern to consumers and producers alike. For the consumer it elicits fears of illness or death. For the producer, thoughts tend towards legal action and bankruptcy. Neither is good. Though the US agriculture industry boasts one of the safest food supplies in the world, more can be done.The University of Kentucky Cooperative Extension Service and agents in Letcher County
