Kentucky Top Ten Assets Supporting Local, Community, and Regional Food Systems

Transcription

1 Kentucky Top Ten Assets Supporting Local, Community, and Regional Food Systems Accessing Nutritious Foods Initiative, School of Human Environmental Sciences Contact Person: Jackie Walters, Extension Specialist, Family and Consumer Science Family and Consumer Sciences, One Quality Street Suite 651, Lexington, KY Phone: (859) ext Fax: (859) Brief Description (include one or more URLs): Accessing Nutritious Foods is one of seven initiatives included in the Family and Consumer Sciences Extension Strategic plan. This initiative helps families gain access to food and to stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Family and Consumer Sciences agents are pivotal in training consumers and producers to maximize local access to farm-to-table food products. Kentucky Nutrition Education Programs include two separate USDA programs: The Expanded Food and Nutrition Education Program (EFNEP), and the Supplemental Nutrition Assistance Program (SNAP-Ed). Both programs are administered by the University of Kentucky Cooperative Extension Service, and target low-income families and individuals with nutrition education. The goals of both are to educate limited resource families with young children and SNAP clientele to plan nutritious meals on a limited budget, acquire safe food handling practices, improve food preparation skills and change behavior necessary to have a healthy lifestyle. Website: Target Audience: General public, low income / at-risk audiences, low-literacy clients, household with children, preschool and elementary students, school age youth 1

2 Sustainable Agriculture and Food Systems Working Group, College of Agriculture, Food, and Environment Contact Person: A. Lee Meyer, Extension Specialist in Sustainable Agriculture and Marketing, Agricultural Economics, 400 Charles E. Barnhart Building Lexington, KY Phone: (859) Fax: (859) Brief Description: The Sustainable Agriculture and Food Systems Working Group was formed by Dean Scott Smith and includes faculty and staff working on sustainability issues. The group hosts First Friday educational events open to everyone from campus and community. These networking forums and discussion groups are held once a month with a Kentucky Proud meal for breakfast. Attendees include UK faculty and staff, local producers, and advocates for local foods. Website: Target Audience: UK faculty and staff, local producers, advocates for local foods. 2

3 (KY SARE) Kentucky Sustainable Agriculture, Research, and Education Contact Person: A. Lee Meyer, Extension Specialist in Sustainable Agriculture and Marketing, Agricultural Economics, 400 Charles E. Barnhart Building Lexington, KY Phone: (859) Fax: (859) Marion F. Simon, State Specialist for Small Farm, 400 East Main St. Frankfort, KY Phone: (502) Brief Description: Since 1988, the Sustainable Agriculture Research & Education (SARE) program has been the go-to USDA grants and outreach program for farmers, ranchers, researchers and educators who want to develop innovations that improve farm profitability, protect water and land, and revitalize communities. Kentucky State University hosts a Third Thursday forum and offers programs for small producers on beekeeping, aquaculture, and organic systems. University of Kentucky has a beginning farmer program Website: Southern SARE Website: Target Audience: Beginning farmers, small farmers, ranchers, researchers, and educators, local and community food advocates 3

4 Home-Based Processing and Microprocessing Contact Person: Debbie Clouthier, Staff Support Associate II, HES - Dietetics and Human Nutrition, 203 Funkhouser Building, Lexington, KY Phone: (859) Fax: (859) debbie.clouthier@uky.edu Brief Description: The University of Kentucky Cooperative Extension Service, Kentucky Department of Agriculture and Kentucky Cabinet for Health Services are partnering to support farm friendly legislation. House Bill 391 and Farmers Market Legislation allow Kentucky farmers who grow and harvest produce to process value-added products and sell them from designated farmers markets, certified roadside stands and the processor s farm. To qualify under either program, the final product must contain a primary or predominant ingredient that is a fruit, vegetable, nut or herb that is grown by the farmer in Kentucky. Home-based Processors may produce and sell low risk products such as jams, jellies, syrups, baked goods, and dried fruits, vegetables, nuts and herbs. There is no fee associated with becoming a Home-based Processor, but annual registration with the Cabinet for Health Services is required and labeling rules must be followed. Information and application forms are available from Shadrick Adams at the Food Safety Branch, or Shadrick.Adams@ky.gov. Home-based Microprocessors may sell higher risk products such as canned tomatoes, pickled fruits and vegetables, salsa, barbecue sauce, pepper or herb jellies, herbal vinegars, low- and no-sugar jams and jellies, and pressure-canned vegetables. The first step to becoming certified as a Home-based Microprocessor is to attend a Home-based Microprocessor (HBM) workshop presented by the University of Kentucky. To complete the workshop, farmers must pay the $50.00 workshop registration fee, attend the entire workshop, and pass both exams, as established by HB 391 regulations. Next, recipes for all products to be sold under the program must be submitted to the University of Kentucky for approval, at a fee of $5.00 per recipe. Proof of workshop completion, approved recipes, and draft labels for all products are then attached to the application for HBM certification and sent to the Cabinet for Health Services, along with a $50.00 certification fee. Once full HBM certification is received from the Cabinet for Health Services, it is up to the processor to follow approved recipes and recommended safe canning procedures in producing their value-added products. Website: Target Audience: Small farmer, food entrepreneurs 4

5 Food Systems Innovation Center Contact Person: Melissa Newman, Director, 204 W.P. Garrigus Building Lexington KY , Phone: or Fax: Brief Description: The Food Systems Innovation Center vision is a strong economy supported by enterprises that produce safe and healthy products to benefit producers, processors, consumers and communities. The mission is to provide technical and business development services to facilitate the profitable production, processing and marketing of locally produced and processed food by Kentucky-based enterprises and entrepreneurs. The FSIC was created to assist processors, producers and entrepreneurs to maximize their market capabilities by having access to UK's technical and business expertise. The center is a collaborative effort of a number of departments within the College of Agriculture including the Department of Animal and Food Science and the Department of Agricultural Economics. Seed money to launch on this endeavor was provided by The Kentucky Agricultural Development Board through the Governor's Office of Ag Policy. Website: Center for Crop Diversification: Best Practices for Sampling at Kentucky Farmers Kentucky MarketMaker: Kentucky MarketReady: Target Audience: Food processors, producers, entrepreneurs 5

6 Champion Food Volunteers Contact Person: Debbie Clouthier, Staff Support Associate II, HES - Dietetics and Human Nutrition, 203 Funkhouser Building, Lexington, KY Phone: (859) Fax: (859) debbie.clouthier@uky.edu Brief Description: To become a Champion Food Volunteer you must be acknowledged by the University of Kentucky Cooperative Extension Service that you have met specific program criteria. You will become a Champion Food Volunteer when you: 1..Attend all program sessions (approximately 30 hours of instruction) and complete all pre- and post-activities. 2. Satisfactorily demonstrate nutrition* knowledge, skills, and competencies which lead to meeting the objectives of each session. *Food and nutrition includes nutrition; food safety, handling, and preparation; cooking methods and techniques; food science; and physical activity. 3. Successfully complete 40 hours or more of approved community service. Receive a certificate and name tag verifying your completion of the program and granting you the title of Champion Food Volunteer. Champion Food Volunteers Guidelines: Target Audience: Adults with a minimum high school diploma or GED 6

7 Farm to School Curriculum Contact Person: Jackie Walters, Extension Specialist, Family and Consumer Science Family and Consumer Sciences, One Quality Street Suite 651, Lexington, KY Phone: (859) ext Fax: (859) Tina Garland, Kentucky Department of Agriculture, 100 Fair Oaks Lane, Frankfort, Kentucky Phone: Brief Description: The Kentucky Department of Agriculture works closely with other agencies, including Kentucky Cooperative Extension Service and Kentucky Department for Public Health to develop and promote farm to school programs. Website: News: Target Audience: School food service directors, farmers, secondary educators, and middle and high school students 7

8 Plate It Up! Kentucky Proud Contact Person: Tammy Stephenson, Faculty HES - Dietetics and Human Nutrition 203 Funkhouser Building Lexington, KY Phone: (859) Fax: (859) tjhann00@uky.edu Brief Description: Plate it Up Kentucky Proud is a partnership project between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture and the University Of Kentucky School Of Human Environmental Sciences. This project provides healthy, great tasting recipes using Kentucky Proud products for the people of Kentucky. Website: Facebook page: Target Audience: General public, farmers market clients, food pantry clients, 8

9 Farmers' Market Manual: Contact Person: Kentucky Department of Agriculture Office of Agriculture Marketing and Product Promotion, 100 Fair Oaks Lane, 5 th Floor, Frankfort, Kentucky Phone: Website: Kentucky Department of Public Health Food Safety Branch, 275 East Main Street, Frankfort, Kentucky Phone: Website: Brief Description: Reference for seasonal farmers market vendors providing descriptions and contacts for Kentucky Department of Agriculture programs, Farmer s Market Nutrition Programs, food sampling guidelines and procedures, Insurance, farm inspections, Good Agriculture Practices (GAP) program, home processing products (HB 391), processing or manufacturing for commercial sale and sales of specific food items or products. Target Audience: Farmer s Market, on farm, or Roadside Stand vendors, small businesses selling locally processed or manufactured food items 9

10 Contact Person: Community Farm Alliance Brief Description: We envision a food and fiber system for Kentucky that provides safe, adequate, and nutritious food for human consumption in a manner that is socially, economically and ecologically sustainable and is a vital component of the state s economy. CFA s mission is to organize and encourage cooperation among rural and urban citizens, through leadership development and grassroots democratic processes, to ensure an essential, prosperous place for family-scale agriculture in our economies and communities. Website: Target Audience: Kentucky family farms, community food advocates, consumers interested in strengthening community food systems 10