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.
Browse by Category
- Anti-Racism Work (20)
- Boards, Mission, and Governance (26)
- Communities of Practice (3)
- Emergency Response (53)
- Evaluation (94)
- Farm Business and Marketing (50)
- Farm Inspection and Enforcement (27)
- Food Justice (20)
- Food Safety and Handling (43)
- Funding and Grants (26)
- Insurance, Liability, and Licensing (24)
- Management and Operations (133)
- Market Start-up and Development (63)
- Other (9)
- Promotion, Outreach, and Special Events (58)
- Public Policies (38)
- Rules and Vendor Applications (28)
- SNAP/EBT and Nutrition Programs (92)
- State Association Development (11)
- Vendor Fees and Market Finances (13)
- Webinars (16)
Through a combination of videos and reading, this course focuses on teaching 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. In this course, you will learn about controlling food safety risks from “farm to fork.” The topics covered include: 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 from farm to fork are included including: biological contaminants, manual cleaning, types of cleaners, types of soil, solubility characteristics, and recommended cleaning procedures, hand-washing, good sanitary practices, and food cooking requirements. A useful Event Checklist is also provided to help you, as a vendor, prepare for and set up your farmer’s market stand.
Guide for using Bean Poll surveying method for surveying shoppers and/or vendors at market.
This podcast episode of Food X Design (an IDEO Podcast) digs into the decades of intentional policies that have created today’s inequitable food system. Plus, why language matters when talking about the challenges we face, and how agency is key to creating new food systems that work for Black, Indigenous and People of Color.