Resource Library
Resource Library
Welcome to the Farmers Market Coalition Resource Library, an ever-growing database of resources for farmers market operators, organizations that support farmers markets, 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.
Please also check out the FMC evaluation site:
www.farmersmarketevaluation.org
And the Farmers Market Legal Toolkit:
www.farmersmarketlegaltoolkit.org
Browse by Category
- Anti-Racism Work (26)
- Boards, Mission, and Governance (28)
- Communities of Practice (5)
- Emergency Response (62)
- COVID-19 (62)
- Advocacy (5)
- Market Guidelines/Toolkits (22)
- Market Signage (9)
- State/Local Guidelines (12)
- COVID-19 (62)
- Evaluation (111)
- Customer base (20)
- Impact Reports (15)
- Pricing (4)
- Farm Business and Marketing (62)
- Farm Inspection and Enforcement (26)
- Farmers Market Coalition Resources (13)
- Food Justice (22)
- Food Safety and Handling (44)
- Funding and Grants (33)
- FMPP/LFPP (10)
- Insurance, Liability, and Licensing (25)
- Management and Operations (146)
- Market Start-up and Development (71)
- Other (13)
- Promotion, Outreach, and Special Events (71)
- Public Policies (36)
- Rules and Vendor Applications (29)
- SNAP/EBT and Nutrition Programs (119)
- State Association Development (14)
- Vendor Fees and Market Finances (14)
- Webinars (27)
- FMC (18)
- Partner Organizations (9)
Conflict Resolution Guide for Farmers Markets
This Guide was developed after the completion of the 3-year project Reducing Tensions on Market Day: Training Farmers’ Market Organizers and Service Providers on Conflict Resolution and De-escalation Strategies, funded by Northeast SARE.
The three-year Maine/Vermont series was held over a 3-month period during farmers markets “off-season” months winter /early spring). The state leaders for each state invited up to 6 markets, taking variables in account around market operation (small v large; paid manager vs unpaid; member-run vs board-run) to ensure a wide yet synchronistic grouping. Market attendees were required to sign a commitment for two members of each market to attend all meetings (i.e. board, vendor, and/or paid market manager where applicable) and in implementing action steps.
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Report: Developing Fruit and Vegetable Education Programs at Farmers Markets
In 2021, the Farmers Market Coalition (FMC) entered into a partnership with the USDA Agricultural Marketing Service (AMS) and USDA Farmers Market Team, under a cooperative agreement titled “Increasing Food Access through Farmers Market Implementation and Education with Underserved Community Focus”. This agreement included two separate pilot projects centered on expanding nutrition education and access to local food.
The second pilot sought to test the USDA’s VegU program model at different types of farmers markets in different regions of the U.S. VegU is the nutrition and cooking education program designed at the USDA Farmers Market to teach market visitors how to “grow, pick, prepare, and store” different types of fruits and vegetables.
Read a report of the VegU pilot activities and outcomes and access the toolkit for this project in the document attached.
Report: Developing Farmers Markets at 1890 Land-Grant Universities
In 2021, the Farmers Market Coalition (FMC) entered into a partnership with the USDA Agricultural Marketing Service (AMS) and USDA Farmers Market Team, under a cooperative agreement titled “Increasing Food Access through Farmers Market Implementation and Education with Underserved Community Focus”. This agreement included two separate pilot projects centered on expanding nutrition education and access to local food.
The first pilot focused on developing and operationalizing farmers markets at 1890 land-grant universities. The goal of this pilot was to increase access to fresh, healthy, local foods for students, staff, and the surrounding communities associated with three 1890 universities, while also educating consumers on the benefits of local foods, expanding direct sales opportunities for small producers, and growing connections between the pilot universities and local farmers and growers.
Read a report of the university pilot activities and outcomes and access the toolkit for this project in the document attached.
