Plate It Up! Kentucky Proud provides healthy, great tasting recipes using Kentucky Proud products in order to increase consumer purchase, preparation, and preservation of Kentucky grown and value-added commodities, through marketing and educational collaborations.  The project is a Family and Consumer Sciences Extension driven partnership with the School of Human Environmental Sciences and the Kentucky Department of Agriculture. Since 2011 over 1M recipe cards and hundreds of programs have informed local citizens of the availability and nutritional value of locally grown commodities.   Fayette County FCS Extension partnered with Lexington-Urban County Government and local CSAs contracted to provide Plate It Up recipes in weekly pickup bundles to four local farm customers. Ninety-eight consumers completed a post summer survey:  Elmwood Stock Farm (46), Lazy Eight Stock Farm (23), Rootbound Farm (17) and Sustainable Harvest Farm (12).  
 Comparing vegetable and fruit consumption from the 6 months prior to program participation, and the 6 months after, members that consume over 5 servings per day increased significantly.    Participants reported minimal consumption of processed snacks or meals. On average, participants exercised, purchased organic and locally grown food and watched their calorie intake 4-5 times a week. On average, participants tried new recipes around 5 times throughout the CSA season. Self-reported doctor’s visits were only an average of 2 times over the last 6 months.
 Summary:   Over 90% of participants agree that the CSA incentive enhances the health benefits offered by their employer and 62% agree that their employer is committed to their physical health. About 75% of individuals agree that they have a good digestive system, positive mood and adequate energy to complete daily tasks. Greater than 60% of individuals stated that they are physically active, concerned with nutrition, pay attention to food sources and engage with peers in conversations about food and nutrition. Less than 30% are happy with their weight.
 Likelihood for referral to friend, family member, or coworker:  With a subsidy: 68% were extremely likely; 5% extremely unlikely.  Without a subsidy: 17% were extremely likely; 14.5% extremely unlikely 

PROGRAM SATISFACTION

Overall satisfaction: Of the 98 respondents, 70% were unaware of the Plate It Up resource and 36% utilized the recipes.  About 43% agree that they have gained cooking skills, and over 97% are willing to try new foods and 82% plan to participate in 2020.