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 Hopkins 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 of 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 the 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 the environmental impacts of food choices. 

On average, approximately 5 people participated in each workshop that was hosted at the Hopkins County Extension Office. Five people attended four or more sessions in the program. Participants were recruited by social media, newsletters, billboards, and at the local Farmers’ Market. 

1. Among the 5 individuals who were surveyed after lesson one, 100% indicated an increased understanding of how food systems impact human and environmental health and 100% reported an intention to choose seasonally and locally available foods when possible. 
2. For the 6 individuals who attended lesson two focused on food waste, 83% 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. 100% expressed their intention to transform leftovers into new meals to minimize the amount of food they throw away and 100% expressed their intention to share excess food with friends, family, or their community to reduce their food waste. 
3. For lesson three, 6 individuals participated in the session focused on local and plant-based foods. Of those who attended, 100% expressed the intention to purchase more seasonal and local fruits and vegetables. 100% expressed their intention to eat a larger variety of local animal products and 83% reported they could better identify various sources of protein.
4. Of the 5 individuals who participated in lesson four, 100% stated they learned how mindful eating can be beneficial for the Earth and human health. 100% reported they learned small steps to eat healthily and sustainably. Further, 100% expressed the intention to incorporate more fiber into their diet by making simple swaps. 100% expressed their intention to practice mindfulness to connect with their food and think about its impact on environmental health and 100% expressed their intention to incorporate more variety in protein foods they choose to eat. 
5. For the fifth and final lesson in the program, 6 individuals participated in the session focused on sustainable shopping. 100% 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 labels 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.  

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. After the program, two participants attended the summer Food Preservation Series to learn how to preserve locally grown food.