The Extension Master Food Volunteer (EMFV) program is designed to engage community members in food and nutrition programming in their community and train volunteers to further expand the reach of N.C. Cooperative Extension.

The EMFV program allows the Family & Consumer Science agent in Cherokee County to train volunteers to support food and nutrition programming and promote local food, thereby building their capacity to deliver high quality, evidence-based education and interventions.

The N.C. Cooperative Extension Master Food Volunteer (EMFV) program in Cherokee County offers an incredible array of hands-on opportunities for residents passionate about food, health, and community service. Operating out of the N.C. Cooperative Extension - Cherokee County Center in Murphy, these dedicated volunteers work alongside local Family and Consumer Science agent, Marlana Baker to deliver vital, research-based education throughout the region. Volunteers dive into the heart of the local food system by assisting with food preservation and cooking skill classes, ensuring community members learn how to safely and efficiently handle fresh ingredients. Beyond the classroom, they bring energy to the local food scene by working directly at the farmers market and supporting the local Donation Station to bridge gaps in food security. From behind-the-scenes food preparation and staffing major community events to conducting engaging live food demonstrations, their work is highly visible and impactful. Furthermore, volunteers play a key role in youth development by working at local Head Start centers to facilitate specialized children’s programming, helping shape healthy habits for the youngest members of Cherokee County. Through these diverse roles and much more, Extension Master Food Volunteers act as local ambassadors, empowering their neighbors to cook, eat, and live well.

Volunteers will be expected to attend thirty hours of core training, with an additional ten hours of training for elective program support and yearly continuing education. Trainings will include a mixture of on-line and face-to-face formats.

Core Training Areas (30 Hours):

1. Program Management/Overview
2. History of Extension & FCS
3. Food Safety
4. Risk Management
5. Food Systems & Local Food
6. Nutrition 101
7. Teaching Strategies
8. Cooking Skills
9. Programs that Work
10. Cooking Demonstrations
11. Changing Health Behaviors

Volunteers will always require some level of agent supervision. Agents will be provided training in the EMFV curriculum, as well as in areas of volunteer recruitment and management. A web-based tool will be used to manage a volunteer calendar and allow volunteers to report their own hours (information taken from the EMFV Program Page).