Our Impact
Making A Difference in Our County
University of Georgia Cooperative Extension is working hard for its constituents. The following are examples of Extension’s impact in the county over the past year.
Agriculture and Natural Resources
TITLE: Promoting Horticulture Sustainability Through the Expansion of Dougherty County Master Gardener Extension Volunteer Program.
SUMMARY: Dougherty County Extension recruited and trained 11 new master gardener extension volunteers (MGEVs) in 2025 to expand the GA MGEV program for increasing the productivity and sustainability of home and community gardens, landscapes and small farms in Dougherty County. The new MGEV trainees along with other active MGEVs volunteered throughout the year to educate the local communities about the importance of sustainable home food production, urban landscapes and environmental stewardship.
SITUATION: There is an increasing demand for urban horticulture extension programs dedicated to local home gardeners and small farmers in Dougherty County. Educating homeowners about the best management practices in home gardens and landscapes strengthens the sustainability of urban and sub-urban environments. Well managed gardens and landscapes improve the quality of life of residents and help local communities thrive. Raising awareness about the benefits of home food production and developing the knowledge and skills of growing fresh produce in home and community gardens would facilitate the food and nutrition security of local communities in and around the City of Albany.
RESPONSE: UGA Dougherty County Extension hosted the Georgia MGEV Training in Spring 2025 in Albany, GA to train prospective volunteers to assist in delivering urban horticulture extension programs. A total of 11 MGEV trainees were able to successfully complete the training course requirements. The training included a pre-assessment test, 50 hours of instruction of the curriculum and the competency test. The MGEV training curriculum was administered using several instruction techniques – classroom lectures, group discussions, hands-on activities, garden tours, etc. and was delivered by various speakers, including UGA faculty and veteran MGEV. After passing the competency test, the MGEV trainees are actively volunteering in several MGEV projects. Some of the outstanding projects led by MGEVs in Dougherty County are Chehaw Native Plants and Pollinators Garden, Tips Historic Camellia Garden, MG Sprouts, Horticulture Newsletter, MGEV social media content creation and management, Mobile Entomology Lab, the Great Southeastern Pollinator Census, etc.
IMPACT: As of October 2025, the total number of Dougherty County active Master Gardeners has increased to 32, and MGEVs have volunteered 622 volunteer hours to extension projects this year. They expanded the outreach of UGA Extension through 783 in-person contacts and 294 telephone and email contacts. The value of volunteer service by Dougherty County MGEVs from January to October 2025 is estimated to be over $15,000. Dougherty County MGEVs have continued to play a key role in improving the sustainability of local home and community gardens, landscapes and small farms.
Family and Consumer Sciences
TITLE: Food Waste in School Cafeterias and at Home.
SUMMARY: Southwest District FACS Agents created and taught a Food Waste curriculum to educate school cafeteria workers about the financial impact of food waste and options for mitigation.
SITUATION: Food insecurity effects 47 million people in the U.S., including 14 million children. The National School Lunch Program was passed in 1946 to provide meals to students with food insecurity. However, due to serving and donation requirements of this program, children are forced to take unwanted food and certain foods cannot be donated, leading to excess food waste. Plate waste in school cafeterias range from 27% to 53%, with an estimated 40 pounds of food wasted per student each year.
Food waste is an issue for School Nutrition Directors, local governments, and the community at large as improper disposal of waste can cause harm to the environment, result in contamination of drinking water, and is a drain on funds through loss of food and disposal fees.
RESPONSE: The presentation of Food Waste in School Cafeterias and at Home was created to be taught across the Southwest District at School Nutrition Conferences to bring this issue to the attention of the biggest players – school cafeteria workers. This lesson challenges them to critically review their food disposal practices, and how they may change methods in order to reduce food waste, feed more hungry kids, and save money. Participants learned about a USDA resource which details how to complete a “Food Waste Audit” in their schools. There was also active discussion about how feasible a food waste audit might be, along with other smaller stepsthey could take to manage food waste such as portion sizes, pre-cut fruits and vegetables, and extended lunch periods.
IMPACT: Throughout the School Nutrition Conferences, this program was taught in 8 counties and reached over 137 school cafeteria workers across the Southwest District. After the program, 96% of participants agreed or somewhat agreed that the program contributed to the overall health and wellness of their schools, with 72% saying that they will definitely use the information they learned. In open response, 56% of participants named the knowledge gained from the food waste presentation during the conference as the most important or beneficial part of the program. Specifically, they acknowledged the amount of food wasted, the cost of this waste, and the various ways to mitigate waste such as implementing a food waste audit, using share tables, and cooking food students enjoy. Best put by one learner: “wasting food is wasting money”.
4-H Youth Development
TITLE: Dougherty County Summer SPARK Youth Entrepreneurship Series
SUMMARY: In partnership with the University of Georgia’s Small Business Development Center and seven local entrepreneurs, this hands-on series equipped youth with insight, inspiration, and real-world exposure to starting and operating a business.
SITUATION: The Dougherty County 4-H program launched the Summer SPARK Youth Entrepreneurship Series; a powerful initiative created just for youth who are exploring or already walking the path of entrepreneurship! The purpose is to provide information to today’s youth about how to start a business since many are currently selling baked goods to friends, creating bracelets for family members, mowing lawns, and even designing clothing. However, many youths do not know the process of getting an EIN number, a business license, basic marketing, how to write grants, completing monthly expenditure reports and other necessary steps to launch an official business.
RESPONSE: The 4-H program’s Agent and Educator met with the Director of the UGA Small Business Center to discuss their vision for the series. Then they scheduled seven speakers to meet with students from May-July 2025 to engage them in conversations and activities about the speakers’ businesses. The 4-H program also partnered with the Albany Museum of Art to host a Sneakerhead Series too! This involved two local entrepreneurs displaying 10 -12 pairs of shoes at the museum and discussing their shoe collection in addition to their business operations. Participants discovered the importance of legal and operational basics, profit and pricing knowledge, knowing your competition, creating value in what you do, customer service, and maintaining a positive brand experience.
IMPACT: The free program created more than a learning experience—it was a launching pad for 21 youth (average age 12) to build confidence, connect with mentors, and be seen as the change makers in their community. The participants learned as an entrepreneur you need a plan, product or service, and the character trait of persistence. They learned how to use a business to give back to their communities while developing executive skills. The sessions successfully encouraged entrepreneurial thinking, with nearly half of participants either developing a new idea for a business or building an existing one. Ten students stated yes to having a business idea sparked such as opening a bakery, car washing service, opening an art museum, barber shop, and HVAC business. The top three areas participants noted they learned the most based on the survey data were business knowledge and entrepreneurship, career paths and skill development, and personal growth and motivation. They enjoyed hearing the personal stories, hands-on elements and visuals, learning new skills and the encouragement and inspiration provided by each SPARK speaker.