Author: Amanda Dame
Planning Unit: Hopkins County CES
Major Program: Nutrition and Food Systems General
Plan of Work: Improving Basic Lifeskills, Well-being, and Quality of Life
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 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.
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.
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