Author: Jessica Barnes
Major Program: Local Food System Development and Mapping
The problemOver the last few years, the Harrison County Extension ANR, Horticulture, and FCS Agents have noticed an increase in individuals with an interest in homesteading. The agents are more frequently receiving phone calls and questions related to how to grow and process their own food. Due to this, the agents decided to offer a Homesteading Series in 2023. The series was very successful and there were suggestions to continue it, so the series was offered again in 2024, wit
Author: Jann Knappage
In April 2024, The KY NEP Food System Team hosted a statewide Zoom training in partnership with Community Farm Alliance to educate Extension Professionals about the Kentucky Double Dollars Program. 72 extension employees participates from all program areas: Family and Consumer Science, Horticulture, Agriculture and Natural Resources and 4-H. The training covered what the program was and how it is administered, how to apply, and how to implement successfully. It also covered success stories and s
January through April 2024, the Food System Team presented at four conferences/meetings: the Organic Association of Kentucky, Community Farm Alliance's Farmers Market Gathering, Eastern Kentucky Farmer Conference, and the Kentucky Local Food Summit. Each presentation was focused on promoting the work the KY Nutrition Education Program does as a whole, with a focus on the local food system work that is promoting local food access. The Farmers Market Toolkit, Growing Your Own resources, and th
Author: Melissa Morgan (Newman)
The Food Systems Innovations Center (FSIC)assisted a local butcher (https://harvsbutchershop.com/)in meeting food safety standards, which involves a comprehensive approach to ensure compliance with regulatory requirements and maintaining high hygiene practices. The process begins with thoroughly assessing the butcher shop's current practices and identifying potential risk and non-compliance areas. This assistance includes evaluating the sourcing and handling of raw materials, storage conditi
The collaboration between the Ale 8 bottling company and the University of Kentucky Food Systems Innovation Center (FSIC) is a great example of how industry-academia partnerships can be beneficial. This partnership demonstrates how academic resources can be used for real-world applications. By involving student interns, the collaboration provides them with practical experience. Additionally, the company benefits from the university's scientific and technical expertise.
To fully understand and promote value-added dairy opportunities, it was essential to examine various factors such as consumer preferences, technical assessments, and in-depth surveys. This involved carrying out extensive surveys to gain insights into the current situation of value-added dairy businesses in Tennessee, Kentucky, and North Carolina. Aspects to investigate included the varieties of products manufactured (milk, cheese, ice cream, etc.), the scale of operations, current marketing appr
Author: Nicole Breazeale
The project brings together the farmer networks and interviewing/storytelling capacities of Black Soil (Ashley Smith) and Need More Acres Farm (Michelle Howell) with the technical expertise of Agricultural Education (Stacy Vincent & Dallas Cooks) and Community Development Extension (Nicole Breazeale) at UK. It is funded by a $80,000 Southern SARE Professional Development Program grant (Breazeale-SUB00002624) and a $2500 Food Connection Student Opportunity Grant. The project invol
Author: Jessica Hopkins
Author: Shelley Meyer
