The Clinton County Extension Office hosted the five-lesson program titled Sustainable Kentucky to educate consumers about what sustainable eating is and practical strategies that can be made when purchasing food that is beneficial for both environmental and human health. On average, approximately six people participated in each workshop with most attending four or more sessions in the program. 

• Lesson one focused on basic understanding of sustainable eating and the benefits on the local food system. 100% of individuals participating indicated an increased understanding of how food systems impact human and environmental health and reported an intention to choose seasonally and locally available foods when possible. 
• Lesson two focused on strategies to reduce food waste and save food dollars.  80% of individuals participating reported they had a better understanding of what strategies could be implemented to reduce their contributions to food waste in their homes. Further, 100% expressed the intention to preserve excess food by canning, freezing, or drying; to transform leftovers into new meals to minimize the amount of food they throw away; and to share excess food with friends, family, or their community to reduce their food waste. 
• For lesson three which discussed ways to incorporate plant-based foods and locally-raised animal products into the diet to reduce environmental impacts of food production and transportation,100% of individuals expressed the intention to purchase more seasonal and local fruits and vegetables and to eat a larger variety of local animal products. 100% reported they could better identify various sources of protein.
• Lesson four aligned sustainable eating with our recommended dietary guidelines as well as mindful eating practices. 100% of individuals who participated stated they learned how mindful eating can be beneficial for the Earth and human health and learned small steps to eat healthily and sustainably. Further, 100% expressed the intention to incorporate more fiber into their diet by making simple swaps and to practice mindfulness to connect with their food and think about its impact on environmental health. 100% also expressed their intention to incorporate more variety in protein foods they choose to eat. 
• For the fifth focused on sustainable shopping, 100% of participants expressed the intention to swap a less-nutritious processed food item for a more-nutritious processed food item. 100% expressed their intention to read nutrition facts label on processed foods to understand its effects on human health and the environment. Finally, 100% expressed their intention to purchase food products with less packaging or recyclable packaging.  

Participants shared the following statements about what they learned or intended to do as a result of the series: cutting down waste; using less plastic; learning about differences in dates on products; starting more sharing of leftovers and throwing away less in the trash; I will use my own bag instead of getting plastic shopping bags; read food labels more carefully; paying more attention to how things are processed and packaged; and the raisin exercise (from mindful eating) was very entertaining and definitely memorable! Sustainable Kentucky was a helpful tool for navigating sustainable eating in our community.