Extension Educators\u27 Perceptions About the NC 10% Local Food Campaign: Impacts, Challenges, and Alternatives

This article reports on the perceptions of Extension educators who served as the Local Food Coordinators (LFCs) in promoting the North Carolina Local Food initiative. The study determined Extension agents\u27 perceptions about the local food campaign, its impacts, campaigning partners, campaign materials, challenges, and alternatives. It was a descriptive survey research conducted with all LFCs in NC. The findings of the study support the notion that promoting local foods has positive impacts on local economies and communities, and has implications for other Extension Services to promote local food campaign as a sustainable community development initiative

Planning, Delivering, and Evaluating an Extension In-Service Training Program for Developing Local Food Systems: Lessons Learned

The social movement focused on re-localizing food systems is oriented toward recreating relationships between producers, consumers, and other community stakeholders. Sustaining community efforts to build local food systems requires preparation of county Extension educators to understand how food supply chains function as systems, facilitate community partnerships, and create equitable access to locally produced food. This paper shares how North Carolina Cooperative Extension designed, delivered, and evaluated a local foods in-service training on these three topics, as well as shares lessons learned through the process. The implications of this study are helpful for Extension educators planning, delivering, and evaluating in-service training programs that support development of local food systems

Educator and Institutional Entrepreneur: Cooperative Extension and the Building of Localized Food Systems

Cooperative Extension Service educators work within an established network of offices throughout the United States and have the potential to tap both structural and relationship networks to foster collaboration and catalyze institutional change in food systems. The prerequisites and processes to generate systemic change, however, challenge the established logic of information transfer that has dominated Extension Service practice. This paper considers the nature of Extension's engagement in food systems both conceptually and in practice, based on a two-year train-the-trainer professional development project in North Carolina designed to support the emergence of local food systems. Extension initiatives are examined in light of two social change models: diffusion of innovations, based on knowledge transfer and spatial diffusion; and institutional change, based on inter-organizational relationships and mutually held cultural understandings. We suggest that the work of food systems change is more usefully viewed through an institutional lens, with extension educators serving as "institutional entrepreneurs" to address and leverage the concerns of the communities in which they are embedded into lasting food system change