Author: Deborah Messenger
Planning Unit: Cumberland County CES
Major Program: Nutrition and Food Systems General
Plan of Work: Nutrition, Food Systems and Health Promotions
Outcome: Initial Outcome
There are several reasons why people choose to purchase and eat the food they do. Typically, taste, cost, and availability are at the top. But one factor gaining momentum is taking care of the place our food comes from – the Earth and our agricultural practices through sustainable eating. Evidence suggests that shifting food-related behaviors and purchasing patterns over time may protect the Earth and simultaneously result in overall improved human health outcomes.
To address this educational gap with consumers, the Cumberland County Extension Office hosted the five-lesson program titled Sustainable Kentucky. This program was developed 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. Each of the lessons focused on a core aspect of sustainable eating and translated sustainable eating behaviors into practical strategies consumers could implement in their local community. The first lesson focused on the basic understanding of sustainable eating and the benefits on the local food system. Lesson two focused on strategies to reduce food waste and save food dollars. Lesson three discussed ways to incorporate plant-based foods and locally-raised animal products into the diet to reduce environmental impacts of food production and transportation. Lesson four aligned sustainable eating with our recommended dietary guidelines as well as mindful eating practices. And the final lesson encouraged participants to adopt sustainable food shopping habits to reduce environmental impacts of food choices.
On average, approximately 15 people participated in each workshop that was hosted at the Lake Cumberland Community Action. Nine people attended four or more sessions in the program.
Overall, the program was well-received and participants generally shared they found the sessions informative, relevant, and helpful for navigating sustainable eating in their local community.
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