Progress 09/01/17 to 08/31/21
Outputs
Target Audience:The target audience during the last year of the grant focused primarily on our food pantries in the following following counties; Meade, McCracken, Caldwell, and Grantcounty. At least 75% of all extension officees have dedicated agents and assistants who worked directly with fhe food panties to distribute food boxes. In addition, the exension office paretnered wiith Feeding Kentucky to implement a seven week program that the participants of the food banks could participte in to learn cooking, food budget management, gather recipes, etc. The five target countieshave some of the lowest incomes and the highest needs in the state. In Kentucky, the highest number of food insecure citizens are people age 50 to 59 followed by children. One in seven adults and one is six children are hunger insecure. Changes/Problems:Through this grant project necessary equipment for the safe distribution of fresh produce by food pantries and food banks has been obtained. Additional cold storage has increased as well as the use of refrigerated trucks for transport of foods. Several food banks are now collaborating and sharing the scheduling and cost of refrigerated trucks in order to deliver further distances and reach more communities in need. Additional food pantries have been developed with additional hours of operation and/or that are more convenient to communities in need. Tempature gages are available at all Food Banks and pantries to ensure that food is kept at an appropriate tempature. The collaboration between the extension offices and the food banks continue with the extension staff providing recipes with each staple of food provided on how to prepare food, suggested recipes, and the proper of storage of food before and after cooking,. What opportunities for training and professional development has the project provided?The capacity building within the Food Banks and pantries focused on training with staff on how better to help customers who were struggling with transportation issues by actually distributing food where the people are in need. Especially during COVID Food Banks and pantries held drive through food pick ups so that recipients didn't have to expose themselfves or others. Feeding Kentucky's Farm to Food Banks Director studied how purchase low cost fruits and vegetables and shared that knowledge with all Food Bank Executives and staff. By partnering with the University of Kentucky Extension Offices, staff learned strategies for reduing waste and spoilage tailored for signle or smaller households. These tranings were passed on to the clients. How have the results been disseminated to communities of interest?The entire project has strengthened community awareness through presentations, brochures, receipe cards, etc. The project has strengthened linkages between key sectors in Kentucky's food system by increasing the awareness of the need for emergency food distribution, finding better ways to distribute fresh produce and by increasing nutrition awareness and food preparation skills among those who are food insecure. These techniques are a valuable lesson learned for us since all systems had to immediately change the way they were currently operating and doing business very quickly as Covid spread. What do you plan to do during the next reporting period to accomplish the goals?The grant has ended, however, the partnerships and the lessons learned are now incorporated and are a common practice in how we do business. This grant has provided much more cold storage space as well as linked organizations that now partner to meet the needs of the community.
Impacts
What was accomplished under these goals?
During the last year of the grant Feeding Kentucky and the Seven Food Banks, along with over 800 pantries, were affected greatly by the Covid-19 Pandemic. Of the top 25 counties in the United States, Kentucky has six of those counties in Eastern Kentucky served by God's Panry Food Bank. With the pandemic, many people who had never been food insecure found themselves needing services that had niver sought services before. Many jobs were lost, schools required children to participate in school from home, daycares closed, and families found themselves without adequate food to make it through the month. Kentucky nonprofits in general saw a 54% increase in need for servies. During this trying time our Farms to Food Banks farmers stepped up and increased their participation in the program, some adding meat, cheese, and eggs to their fresh vegetables. The Feeding Kentucky Intern did one-on-one visits with the pantries in the five target counties and found that Grant Count appeared to be the most efficient and successful in recruiting participants by utilizing incentives of fresh vegetables and small gift cards with patrons of the pantry, and an incentive of refrigeration or freezer space/equipment for the oabtrues,
Publications
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Progress 09/01/19 to 08/31/20
Outputs
Target Audience:Kentuckians at risk of hunger were reached by our efforts to increase access to fresh produce during the reporting period. Economically disadvantaged residents in all 120 counties in Kentucky benefitted from the distribution of 2,503,695 pounds of fresh locally grown produce through food pantries and food banks during the reporting period. That is enough to fill half a plate full of fruits and vegetables for 4,172,825 meals. We estimate that 25,289 individuals received the produce based on our average distribution of 99 pounds per person per year. During the COVID-19 pandemic KYNEP conducted a survey with Nutrition Education Program (NEP) assistants to gauge the type of activities and resources they were offering in their communities. Survey results from the 90 respondents showed that approximately 80% of the NEP assistants were providing nutrition education resources to food pantries for distribution in food boxes. In some cases, the NEP assistants shared the resources directly with clients as they helped to distribute the food boxes. Examples of resources distributed included nutritious recipes, handwashing and food safety materials, and food resource management information. One NEP assistant shared, "I have attended a weekly food pantry as well as a monthly pantry 16 times. The average attendance for each is 225. I assist with filling boxes and include NEP materials at each pantry. To date over 3600 families have received NEP information." Kentucky farmers were also reached by our efforts during the grant period. 385 Kentucky farmers benefitted from a new market for Number 2-grade and surplus produce and an average increase in cash flow of $1,192.44. Changes/Problems:Describe major changes/problems in approach and reason(s) for these major changes. If applicable, provide special and/or additional reporting requirements specified in the award Terms and Conditions. As noted, the pandemic hindered the in-person implementation of the planned "Cooking Social" classes. The original plan called for Feeding Kentucky to share with KYNEP staff information about planned distribution of specific types of produce by food pantries. NEP assistants in local communities would then provide food pantry clients with nutrition information, recipes, and cooking demonstrations targeted to the produce being distributed at the food pantry. Through one-hour long "Cooking Social" classes to be offered once a week for 8 weeks, the program participants would learn about healthy habits such as eating more fruits and vegetables, choosing low fat and high fiber foods and increasing physical activity within the constraints of a limited budget. Participants would also learn ways to make healthy food choices, avoid running out of food and prepare and store food safely. On June 24, 2020, a virtual orientation was held for NEP assistants representing Bourbon, Caldwell, Grant, McCracken, and Meade Counties. Feeding Kentucky provided individual orientations for the food pantries in those communities. Given the lingering effects of the pandemic on gathering in person, Feeding Kentucky and KYNEP are now piloting a virtual series instead. What opportunities for training and professional development has the project provided?Feeding Kentucky made a presentation on the state of hunger and food insecurity during the pandemic during a virtual training for Kentucky Cooperative Extension staff hosted by KYNEP. The presentation included information on how to partner with food pantries. A virtual orientation was conducted for NEP assistants participating in the Cooking Social virtual pilot. How have the results been disseminated to communities of interest?Feeding KY and KYNEP co-presented outcomes and lessons learned at the 2020 Universities Fighting World Hunger Summit. Results were also be disseminated by KYNEP to its stakeholders KYNEP partnered with Feeding KY to design a one-page information sheet highlighting the Farm to Food Banks Cooking Socials. What do you plan to do during the next reporting period to accomplish the goals?When the first round of the virtual pilot is complete, a second round will begin in other counties. Regardless of the restrictions imposed during the pandemic, there is reason to believe that virtual implementation will remove participation barriers such as transportation, childcare and facility limitations for food pantry patrons. In person classes will also be an option when the pandemic has ended.
Impacts
What was accomplished under these goals?
The Farms To Food Banks Capacity Building Project increased access to nutritious food among food-insecure Kentuckians and strengthened the linkages between key sectors of Kentucky's food system, including farmers, nonprofit food distributors and low-income consumers. This was accomplished by paying farmers to help cover their costs of picking, packing and delivering fresh surplus and Number 2 grade produce to food banks; by providing equipment to increase the capacity of food banks and food pantries to safely distribute perishable fresh produce; and by providing nutrition education and food preparation services to low-income patrons of food banks and food pantries. Following is a description of the objectives and activities undertaken in Year Three: Objective 1: Increase access to and consumption of nutritious food among food-insecure Kentuckians. Activities: At regional Feeding America food banks (hubs), fresh local produce was aggregated and repacked before distribution to low-income consumers through to a network of over 400 local charitable feeding agencies (spokes) such as churches, pantries, schools and community centers. In some under-resourced Kentucky communities where no agencies exist that were able to safely distribute fresh produce, a food bank sent a refrigerated truck into the community and distributed the produce directly to consumers in a "mobile pantry." Data collected and summary statistics: In Year Three 2,503,695 pounds of 27 types of fresh local produce was distributed to hungry Kentuckians across the state. It was fresh, healthful food that would otherwise likely have been plowed under in the field due to a lack of market for it. Produce distributed included the following: tomatoes, watermelon, cucumbers, yellow squash, zucchini, peppers, sweet corn, cantaloupe, winter squash, potatoes, cabbage, kale, onions, lettuce, broccoli, eggplant, green beans, sweet potatoes, cauliflower, okra, peas, beets, peaches, pears, turnips, apples, and misc. greens. Discussion of results: We estimate that 25,289 individuals received the produce based on our average distribution of 99 pounds per person per year. Objective 2 and 3: Increase the number of food bank patrons that are aware of the benefits of healthy eating and that possess the skills to prepare fresh fruits and vegetables. Feeding Kentucky continued to partner with the University of Kentucky Cooperative Extension Service's Nutrition Education Program (KYNEP) to distribute nutrition education resources to food pantry clients and to plan for the virtual implementation of the "Cooking Social" classes for the coming program year. In January 2020 KYNEP conducted a survey with their NEP assistants across the state to assess the likelihood of offering classes in partnership with food pantries. NEP assistants representing 43 Kentucky counties responded that they were likely to offer classes in conjunction with their local food pantries in the future. The COVID-19 pandemic hindered the in-person implementation of the planned "Cooking Social" classes. The original plan called for Feeding Kentucky to share with KYNEP staff information about planned distribution of specific types of produce by food pantries. NEP assistants in local communities would then provide food pantry clients with nutrition information, recipes, and cooking demonstrations targeted to the produce being distributed at the food pantry. To pivot, KYNEP state staff created customizable recruitment flyers for a virtual series to be added to food boxes distributed by food pantries. Discussion of results: During the COVID-19 pandemic KYNEP conducted a survey with Nutrition Education Program (NEP) assistants to gauge the type of activities and resources they were offering in their communities. Survey results from the 90 respondents showed that approximately 80% of the NEP assistants were providing nutrition education resources to food pantries for distribution in food boxes. Examples of resources distributed included nutritious recipes, food safety materials, and food resource management information. One NEP assistant shared, "I have attended a weekly food pantry as well as a monthly pantry 16 times. The average attendance for each is 225. I assist with filling boxes and include NEP materials at each pantry. To date over 3600 families have received NEP information." Recruitment of participants took longer than anticipated. Only Meade County was able to begin a virtual series before the end of the programming year. However, because the series is multi week it did not end until mid-September. Results from that series will be reported next year. Objective 4: Provide a new market for surplus and Number 2 grade produce in order to increase the number of Kentucky farmers who grow fruits and vegetables. Activities: Feeding Kentucky recruited farmers to provide fresh produce to a food bank (hub). The University of Kentucky's Department of Agriculture Economics helped set fair price caps to cover the costs of picking, packing and transporting produce from the farm to a food bank. Food bank staff verified receipt of the produce and forwarded each invoice to Feeding Kentucky; Feeding Kentucky processed payments to farmers within two weeks of receiving an invoice. Data collected and summary statistics: In Year Three, 385 Kentucky farmers benefitted from a new market for Number 2 grade and surplus produce and received an average increase in cash flow of $1,192.44 to cover the cost of providing produce to food banks. Discussion of results: Kentucky farmers benefit from increased cash flow and a new market for surplus and Number 2 grade produce. Said Ted Johnson of South Fork Farms in Booneville, KY, "That's where Farms to Food Banks really helps vegetable farms, is that they have a place to go with that overproduced, rejected produce - seconds, thirds. It's really consumable by the people, but what're you gonna do with it? If you didn't have Farms to Food Banks, you would just throw it away or dispose of it." Objective 5: Increase the capacity of Kentucky's emergency food distribution system to distribute fresh produce. Activities: Walk-in coolers were placed at Facing Hunger Food Bank, Freestore Food Bank, Purchase Area Development District, and Tri-State Food Bank. Three walk-in coolers were placed at Tri-State Food Bank, while a 10' walk-in cooler was placed at Facing Hunger Food Bank. Airocide filters were also placed with Tri-State Food Bank. Data collected and summary statistics: Data was not available at the time of report submission, but anecdotal evidence suggests similar results from the increased cold-storage capacity. With the walk-in coolers, our food banks intend to increase their capacity to distribute fresh produce by taking advantage of the newly gained cold storage space. In addition to this, the life of the produce will be extended with the use of the new Airocide units. Discussion of results: Many of the local charitable feeding organizations in Kentucky's food bank network lack the cold storage capacity necessary to safely receive perishable items for distribution to low-income consumers. The increased capacity allowed all four food banks to expand their distribution capabilities and deliver the highly perishable product to partner agencies using a "just in time" model that required minimal cold storage capacity on the part of agencies. In summary, Year Three results continue to show great promise toward meeting our long-term goals of increasing the percentage of adults and youth in Kentucky who eat healthy food and decreasing the percentage of adults and youth in Kentucky who are food-insecure. Food-insecure consumers had increased access to nutritious food, which will lead toward meaningful impact on another long-term goal: increasing the percentage of adults and youth in Kentucky with improved health outcomes such as decreased obesity, diabetes and heart disease.
Publications
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Progress 09/01/18 to 08/31/19
Outputs
Target Audience:Kentucky farmers were reached by our efforts during the grant period. 324 Kentucky farmers benefitted from a new market for Number 2-grade and surplus produce and an average increase in cash flow of $1,261.00 Kentuckians at risk of hunger were also reached by our efforts to increase access to fresh produce during the reporting period. Economically disadvantaged residents in all 120 counties in Kentucky benefitted from the distribution of 2,469,200 pounds of fresh locally grown produce through food pantries and food banks during the reporting period. That is enough to fill half a plate full of fruits and vegetables for 4,115,400 meals. We estimate that 24,941 individuals received the produce based on our average distribution of 99 pounds per person per year. Sixty-six individuals at risk of hunger participated in nutrition education programs at seven sites across the state. Through one-hour long "Cooking Social" classes that took place once a week for 8 weeks, the program encouraged habits such as eating more fruits and vegetables, choosing low fat and high fiber foods and increasing physical activity within the constraints of a limited budget. Participants learned ways to make healthy food choices, avoid running out of food and prepare and store food safely. The communities served included Ashland, Covington, Elizabethtown, Lexington, Louisville, Paducah and Somerset. Below is a summary of the demographics of the Cooking Social participants. Demographics of Cooking Socials Participants n=44 Mean/% Age 54 Gender Male 23% Female 77% Race White 75% Other 25% Highest Grade Completed Less than High School degree 36% High School or GED 20% Some College 22% 2-year College or College 22% Number of children None 77% One 13% 2-3 10% Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Nutrition education training was provided to 66 Kentuckians at risk of hunger with a goal of attaining greater proficiency in nutrition and cooking. One-hour long "Cooking Social" workshops took place once a week for 8 weeks to encourage habits such as eating more fruits and vegetables, choosing low fat and high fiber foods and increasing physical activity within the constraints of a limited budget. Limited-resource participants learned ways to make healthy food choices, avoid running out of food and prepare and store food safely. 66 individuals at risk of hunger participated at 7 sites across the state. The communities served included Ashland, Covington, Elizabethtown, Lexington, Louisville, Paducah and Somerset. As a result of this project, Feeding Kentucky's program coordinator was able to attend the 2019 Joint Annual Meetings and Conference of the Association for the Study of Food and Society and the Agriculture, Food, and Human Values Society on June 27, 2019 in Anchorage, Alaska. How have the results been disseminated to communities of interest?A media release will be developed and disseminated across Kentucky with a particular emphasis on outlets serving the communities that benefited from the nutrition education programming. Results will also be disseminated by the University of Kentucky Nutrition Education Program to its stakeholders. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Following is a description of the objectives and activities undertaken in Year Two to work on accomplishing project goals. Objective 1: Increase access to and consumption of nutritious food among food-insecure Kentuckians. Activities: At regional Feeding America food banks (hubs), fresh local produce was aggregated and repacked before distribution to low-income consumers through to a network of over 400 local charitable feeding agencies (spokes) such as churches, pantries, schools and community centers. In some under-resourced Kentucky communities where no agencies exist that were able to safely distribute fresh produce, a food bank sent a refrigerated truck into the community and distributed the produce directly to consumers in what is considered a "mobile pantry." Data collected and summary statistics: In Year Two 2,469,200 pounds of 28 types of fresh local produce was distributed to hungry Kentuckians across the state. It was fresh, healthful food that would otherwise likely have been plowed under in the field due to a lack of market for it. Discussion of results: We estimate that 24,941 individuals received the produce based on our average distribution of 99 pounds per person per year. Said a client of Fern Creek/Highview United Ministries in Jefferson County: "It is hard to get fresh fruits and vegetables on a regular basis and the food bank helps with this. I'm able to get some from them weekly." Objective 2 and 3: Increase the number of food bank patrons that are aware of the benefits of healthy eating and that possess the skills to prepare fresh fruits and vegetables. Activities: Nutrition education programming was provided to 66 food bank patrons in partnership with the University of Kentucky's Kentucky Nutrition Education Program (KYNEP). Feeding Kentucky shared with KYNEP staff information about planned distribution of specific types of produce by food pantries; KYNEP staff provided to food pantry clients nutrition information, recipes, and cooking demonstrations targeted to the produce being distributed at the food pantry. Through one-hour long "Cooking Social" classes that took place once a week for 8 weeks, the program encouraged habits such as eating more fruits and vegetables, choosing low fat and high fiber foods and increasing physical activity within the constraints of a limited budget. Participants learned ways to make healthy food choices, avoid running out of food and prepare and store food safely. Seven sites held had at least one Cooking Social event and six sites completed all eight Cooking Social sessions: First United Methodist Church - Ashland Be Concerned - Covington Lakeside Worship Center - Elizabethtown Rose Tower Apartments - Lexington Fern Creek/Highview United Ministries - Louisville Paducah Cooperative Ministry - Paducah God's Food Pantry - Somerset Discussion of results: The program provided educational opportunities for limited resource individuals to acquire knowledge, develop skills and change behaviors that lead to improved health and well-being. After completing the Cooking Social program, participants reported improved eating habits and meal-planning behaviors. The results of the pre and post intervention survey indicate the Cooking Social classes had an effect on Healthy Eating Index (HEI) scores of fruit, whole fruit, and increasing the frequency of eating vegetables 2-3 times per day. There was a significant mean increase in the HEI score for fruit (an increase from 1.43 score to a 2.61 score) across the intervention period. In addition, there was an increase in those reporting eating vegetables 2-3 times per day (25% at the beginning of the intervention and 43% at the end of the intervention). Compared to those that were assessed at baseline, a key finding is the overall increase in those eating vegetables more often during the day. It appears as though the intervention had a significant effect in changing behavior with regard to vegetables. There were also significant findings in several key areas related to meal planning behaviors. There was a significant increase in those that always compare food prices (baseline 50% did and post intervention 68% compared food prices always). There was a significant increase in those that often or usually plan meals (20% at baseline and post intervention 43%). Lastly, there was a significant increase in always looking in the refrigerator or cupboards before grocery shopping (27% pre intervention and 45% post intervention). Key finding from the meal pattern and behaviors is that before food pantry patrons participated in Cooking Socials, there was limited amount of time meal planning and preparing meals. Among a different sample participating in the intervention there were significant increase in meal planning and preparation. The intervention seems to be effective at changing these key behaviors that in the long term may help to improve dietary intake and budget. Objective 4: Provide a new market for surplus and Number 2 grade produce in order to increase the number of Kentucky farmers who grow fruits and vegetables. Activities: Feeding Kentucky recruited farmers to provide fresh produce to a food bank (hub). The University of Kentucky's Department of Agriculture Economics helped set fair price caps to cover the costs of picking, packing and transporting produce from the farm to a food bank. Food bank staff verified receipt of the produce and forwarded each invoice to Feeding Kentucky; Feeding Kentucky processed payments to farmers within two weeks of receiving an invoice. Data collected and summary statistics: In Year Two, 324 Kentucky farmers benefitted from a new market for Number 2 grade and surplus produce and received an average increase in cash flow of $1,261 to cover the cost of providing produce to food banks. Discussion of results: Kentucky farmers benefit from increased cash flow and a new market for surplus and Number 2 grade produce. Said Babette Overman of Overman's Bluegrass Fruits and Vegetables in Garrard County: "Providing our customers with a way to eat healthily is highly motivating to us as farmers. Thanks to our partnership with Feeding Kentucky and other similar programs such as the Farms to School program, our farm production has increased threefold. Due to this, we are now able to provide job opportunities to people within our community which is something that we are very proud of." Objective 5: Increase the capacity of Kentucky's emergency food distribution system to distribute fresh produce. Activities: A deep reach track, battery and charger; pallet jacks; and lighting were placed at Dare to Care Food Bank in Louisville and a cooler/freezer combination was placed at Purchase Area Development District in Mayfield. Data collected and summary statistics: The placement of equipment dramatically improved food banks' fresh produce handing capacity. Dare to Care Food Bank increased their produce distribution by 6 percent: from 7.6 million pounds in 2018 to 8.1 million in year two. Data from Purchase Area Development District were not available at the time of report submission, but anecdotal evidence suggests similar results from the increased cold-storage capacity. Discussion of results: Many of the local charitable feeding organizations in Kentucky's food bank network lack the cold storage capacity necessary to safely receive perishable items for distribution to low-income consumers. The increased capacity allowed Dare to Care Food Bank and Purchase Area Development District to expand their distribution capabilities and deliver the highly perishable product to partner agencies using a "just in time" model that required minimal cold storage capacity on the part of agencies.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Farms to Food Banks - How to Improve Food Security and Improve Food Systems at the Same Time. 2019 Joint Annual Meetings and Conference of the Association for the Study of Food and Society and the Agriculture, Food, and Human Values Society.
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Progress 09/01/17 to 08/31/18
Outputs
Target Audience:Kentuckians at risk of hunger were reached by our efforts to increase access to fresh produce during the reporting period. Economically disadvantaged residents in all 120 counties in Kentucky benefitted from the distribution of 3,443,800 pounds of fresh locally grown produce through food pantries and food banks during the reporting period. That is enough to fill half a plate full of fruits and vegetables for 5,700,000 meals. We estimate that 34,800 individuals received the produce based on our average distribution of 99 pounds per person per year. 90 individuals participated in focus groups on ways to improve access to fresh local produce among low-income consumers, in addition to receiving fresh produce. Among that audience, 68% were female. Seventy-four percent were White, 19% were Black, and 5% were Hispanic. 67% percent were single or separated/divorced/widowed. 41% had high school graduation or GED as the highest grade of education received. 80% had an annual household income of less than $20,000. Kentucky farmers were also reached by our efforts during the grant period. 373 Kentucky farmers benefitted from a new market for Number 2 grade and surplus produce and an average increase in cash flow of $1,722. Changes/Problems:There were no major changes or problems with our approach. A challenge we did experience with the grant program was that we were not able to draw down our funds until February 2018, which significantly delayed our program timeline. Specifically, nutrition education services were not provided in Year One as had been planned. However, we are confident that all goals and objectives will be achieved during the grant period under the agency-approved plan for this effort (i.e. the approved project initiation). What opportunities for training and professional development has the project provided?Two staff members and three low-income beneficiaries of food assistance received training on conducting focus groups in April 2018. One staff member and four University of Kentucky students received training on coding focus group responses in July 2018. How have the results been disseminated to communities of interest?None during the reporting period. What do you plan to do during the next reporting period to accomplish the goals?There are no changes to the agency-approved plan for this effort (i.e. the approved project initiation).
Impacts
What was accomplished under these goals?
The Farms To Food Banks Capacity Building Project increased access to nutritious food among food-insecure Kentuckians and strengthened the linkages between key sectors of Kentucky's food system, including farmers, nonprofit food distributors and low-income consumers. This was accomplished by paying farmers to help cover their costs of picking, packing and delivering fresh surplus and Number 2 grade produce to food banks; by providing equipment to increase the capacity of food banks and food pantries to safely distribute perishable fresh produce; and by providing nutrition education and food preparation services to low-income patrons of food banks and food pantries. Increased cash flow, stronger markets and protection from price fluctuation are crucial to Kentucky's specialty crop producers as they work to transition from the more stable cash crop of tobacco. The project provided an expanded market for surplus produce and produce that is not marketable at full retail value due to cosmetic imperfections. Ultimately, the project will help Kentucky do a better job feeding itself. Following is a description of the objectives and activities undertaken in Year One to work on accomplishing project goals. Objective 1: Increase access to and consumption of nutritious food among food-insecure Kentuckians. Activities: At regional Feeding America food banks (hubs), fresh local produce was aggregated and repacked before distribution to low-income consumers through to a network of 800 local charitable feeding agencies (spokes) such as churches, pantries, schools and community centers. In some under-resourced Kentucky communities where no agencies exist that were able to safely distribute fresh produce, a food bank sent a refrigerated truck into the community and distributed the produce directly to consumers in what is considered a "mobile pantry." Data collected and summary statistics: In Year One over 3 million (3,443,800) pounds of 25 types of fresh local produce was distributed to hungry Kentuckians across the state. It was fresh, healthful food that would otherwise likely have been plowed under in the field due to a lack of market for it. Discussion of results: We estimate that 34,800 individuals received the produce based on our average distribution of 99 pounds per person per year. Said Jolinda Conley, Director of the First United Methodist Church in Ashland's food pantry: "We have people tell us that they don't know what they would do without us or where they would go for food, especially during the summer months. We see so many more people when the kids are home from school and can't get school lunch." Objective 2 and 3: Increase the number of food bank patrons that are aware of the benefits of healthy eating and that possess the skills to prepare fresh fruits and vegetables. Activities: Because Year One funds were not released until February 2018, the provision of nutrition education services was delayed until the summer of 2019. The University of Kentucky's Department of Dietetics and Human Nutrition designed and implemented an evaluation to help prepare for the provision of nutrition education and food preparation services. Three members of low-income communities were compensated $37.00/hour to assist with the focus groups and survey collection. Data collected and summary statistics: A baseline survey was completed by 91 individuals. Focus groups were conducted at 13 food pantries across the state in April and May 2018. Discussion of results: In addition to providing guidance on nutrition education services to offer, the evaluation also shed light on the best strategies to empower food bank patrons to prepare and consume more fruits and vegetables. KAFB will use the evaluation results to revise produce distribution strategies and to inform the nutrition education programming. Objective 4: Provide a new market for surplus and Number 2 grade produce in order to increase the number of Kentucky farmers who grow fruits and vegetables. Activities: KAFB recruited farmers to provide fresh produce to a food bank (hub). The University of Kentucky's Department of Agriculture Economics helped set fair price caps to cover the costs of picking, packing and transporting produce from the farm to a food bank. Food bank staff verified receipt of the produce and forwarded each invoice to KAFB; KAFB processed payments to farmers within two weeks of receiving an invoice. Data collected and summary statistics: In Year One, 373 Kentucky farmers benefitted from a new market for Number 2 grade and surplus produce and received an average increase in cash flow of $1,722.00 to cover the cost of providing produce to food banks. Discussion of results: Said Ford Waterstrat of Sustainable Harvest Farm in London: "It is so easy and convenient for me to just drop off a load (to God's Pantry Food Bank)...It's great to know that instead of just composting or feeding it to the animals, it goes to a good home. When we get paid to help cover some of our costs too, it's great." Increased cash flow, stronger markets and protection from price fluctuation are crucial to Kentucky's specialty crop producers as they work to transition from the more stable cash crop of tobacco. Objective 5: Increase the capacity of Kentucky's emergency food distribution system to distribute fresh produce. Activities: One Western Star 5700 XE tractor truck was placed with God's Pantry Food Bank. Data collected and summary statistics: During the first four months of full service, the equipment dramatically improved the food bank's fresh produce handling capacity in Southeastern Kentucky. Specifically, produce volumes increased more than 37% vs. the same period last year. Food pantries in the following counties received fresh produce as a result: Bell, Clay, Harlan, Jackson, Knox, Laurel, Leslie, McCreary, Owsley, Pulaski, Rockcastle and Whitley. Discussion of results: Many of the local charitable feeding organizations in Kentucky's food bank network lack the cold storage capacity necessary to safely receive perishable items for distribution to low-income consumers. The increased capacity allowed God's Pantry Food Bank to expand its distribution capabilities and deliver the highly perishable product to partner agencies using a "just in time" model that required minimal cold storage capacity on the part of agencies. The increased capacity also allowed God's Pantry Food Bank to distribute the produce directly to consumers in communities without a partner agency able to distribute fresh produce. Year One results show great promise toward meeting our long-term goals of increasing the percentage of adults and youth in Kentucky who eat healthy food and decreasing the percentage of adults and youth in Kentucky who are food-insecure. Food-insecure consumers had increased access to nutritious food, which will lead toward meaningful impact on another long-term goal: increasing the percentage of adults and youth in Kentucky with improved health outcomes such as decreased obesity, diabetes and heart disease. And Kentucky's charitable food distribution network now possesses enhanced physical infrastructure and increased capacity to safely distribute perishable fresh produce. Year One results also demonstrate progress made toward our long-term goal of increasing economic growth in Kentucky's agricultural sector. When Kentucky farmers benefit from increased cash flow and a new market for surplus and Number 2 grade produce, it allows them to keep their employees working longer into the season and gives them the confidence to expand their fruit and vegetable operation. Ultimately, the project will help Kentucky do a better job feeding itself.
Publications
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