JHSE Volume 4, Number 2 Cover
Joanna Massey Lelekacs
North Carolina State University
J Dara Bloom
North Carolina State University
K. S. U. Jayaratne
North Carolina State University
Brandi Leach
North Carolina State University
Teisha Wymore
Community Food Systems Engagement Consultant
Carol Mitchell
North Carolina Cooperative Extension, Wake County Center


local foods, local food systems, community-based food systems, local food systems in-service training

How to Cite

Lelekacs, J. M., Bloom, J. D., Jayaratne, K. S. U., Leach, B., Wymore, T., & Mitchell, C. (2016). Planning, Delivering, and Evaluating an Extension In-Service Training Program for Developing Local Food Systems: Lessons Learned. Journal of Human Sciences and Extension, 4(2). Retrieved from https://www.jhseonline.com/article/view/692


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.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.