With consumers increasingly looking to have a greater connection to food, farmers’ markets are growing in popularity, not just in the U.S., but worldwide. In 2012, USDA documented almost 8,000 markets nationally (up from only 1,700 in 1994). Coupled with world-wide economic downturns in the past decade, niche producers of fresh produce and small-scale processed foods have found farmers markets to be a viable place to market products. Farmers’ markets allow for development of local food communities and are venues where patrons concerned about the quality of their food can meet with like patrons and those who grow and/or process their food. Vendors at farmers’ markets sell all food commodities and a common misconception revealed post-national outbreaks is that is that locally grown or produced foods from a small-scale farm are automatically safe as compared to foods transported long distances from a large-industrial sized farm. Considering the popularity of farmers’ markets and the increasing number of outbreaks and recalls related to fresh produce, reheatable foods and dairy products a focus on safety of food products sold at farmers’ markets can protect farmers, patrons and local economies. This session will focus on presenting an overview of the growth of farmers markets as a sector, challenges associated with regulating risk reduction at these sites and applied research and extension activities currently addressing this sector. A unique view from a farmers’ market manager will also be shared. It is anticipated that this symposium will reveal opportunities for further work and resource development with the farmers’ market community.

Presentations