Resource Library

Welcome to the Farmers Market Coalition Resource Library, an ever-growing database of resources for farmers, market managers and researchers. These resources were developed by a wide spectrum of organizations, agencies, and academic institutions, and we are grateful for the spirit of sharing which allows us to bring a variety of tools to your table in one searchable portal. We hope you find them useful and consider submitting resources of your own for the benefit of the farmers market community.

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Review of Analysis of Farmers Market Operation and Impacts for the City of Pittsburgh

Management and Operations

Available literature on farmers markets in and around the City of Pittsburgh and reports on regional food and farming efforts were reviewed for this paper, focusing on studies of farmers markets in the City of Pittsburgh or production analysis across the region. Relevant research on farmers markets and market networks from across the U.S. was also examined to uncover best practices and operational solutions for a wide variety of markets.

By: Darlene Wolnik Published February 16, 2020 Link to Resource Research Reports

Designing Effective, Scalable Data Collection Tools to Measure Farmers Market Impacts

Management and Operations
By: Wolnik, Cheek, Weaver Published September 19, 2019 Link to Resource Publication

Farmers Market Food Safety

Food Safety and Handling

Penn State Extension online course aims to educate farmers market vendors on food safety

UNIVERSITY PARK, Pa. — A new Penn State Extension online course can help farmers market vendors advance their knowledge of food safety practices and reduce the risk of foodborne illness.

The “Farmers Market Food Safety” course teaches new and established farmers market vendors the basics of food safety and sanitation. Food safety begins at product harvest and continues through processing, preparation, transportation and point of sale.

The goal of the training is to provide insight into the regulations that apply to farmers markets vendors — depending on what type of product they sell — and some simple strategies to meet those regulations.

The curriculum was developed based on the findings of an innovative five-year study conducted by Penn State food scientists, the results of which show that improvements can be made regarding food safety at farmers markets.

Participants will learn about controlling food safety risks from “farm-to-fork” on topics such as equipping food-safe facilities, sourcing and purchasing ingredients, product handling and preparation, sales and service at the farmers market, and record keeping, traceability and liability. Printable handouts to help control risk and an event checklist also are provided.

To register, visit

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EDITORS: For more information, contact Martin Bucknavage at 814-867-1839 or

By: Martin Bucknavage Published August 22, 2019 Publisher Website Webinar