Extension
It Starts With Us
| 1021 - Local Food Systems | ||
|---|---|---|
| 1021.11) | 25 |
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) | 105 |
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) | 74 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
| 1021.6) | 71 |
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) | 15 |
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) | 12 |
Number of people who completed Extension Food safety (PBPT) |
| 1021.7) | 7 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
Author: Corinne Belton
Major Program: Local Food Systems
As a means to bring awareness to the breadth and diversity of agriculture in Shelby County, as well as to bridge and strengthen the rural-urban interface, the Shelby County Horticulture and Agriculture Council implemented the Shelby County Good Neighbors Farm Tour for the sixth year. This event also serves to promote Extension programming while connecting the community to local agriculture.Lead by a growing committee of Horticulture and Agriculture Council representatives and outside volun
Author: M. Elizabeth Coots
Major Program: Local Food Systems
The local food movement continues to grow throughout the Commonwealth, especially those starting or expanding upon their business. Possibly the most important aspect of selling food is the safety of handling and preparing it before selling to ensure customers receive a safe product. The University of Kentucky Cooperative Extension Service is well aligned to provide support and training for those operative value-added businesses, especially for small business owners. The Shelb
