All about farmers’ markets
The first farmers’ market was set up in Bath in 1997
and now
just over ten years later it’s a booming cottage industry estimated
to be worth £220m a year.
The size and frequency of farmers’ markets varies enormously, from a few stalls in a school playground to a large weekly market, but the common aim is to connect local farmers and producers to the public. Cutting out the middle man and buying food direct from the people who produce it means the food will be fresh, in season and produced locally. Many of the markets have become a thriving local event, and it’s nice to feel part of your community by buying some sausages made by a local pig farmer.
But if you’ve found not-so-local olives or hand-made soap from Provence at a farmers’ market near you, then you won’t be surprised to learn that the term ‘farmers’ markets’ isn’t protected (you can even find it erroneously on a tin of Heinz soup…). There are no national rules about what can be sold and by whom. And it could be argued that the success of the markets has diluted the ethos and principles of some of them.
Trying to establish standards and a name you can trust, FARMA (the National Farmers' Retail & Markets Association) has set criteria that markets should apply to become a bona fide farmers’ market. By setting strict standards, FARMA aims to encourage local food economies and reduce food miles, as well as vibrant markets selling varied, quality food. Of the estimated 600 farmers’ markets across the UK, about 250 are members of FARMA and are accredited, or in process of achieving this. Search www.farmersmarkets.net to find your nearest accredited market.
The key criteria for an accredited farmers’ market are:
- Stall holders can only sell foods they’ve produced themselves
- Somebody involved in the production should be at the market, so they can answer any questions about the food and how it’s made
- The food sold should be local
Food isn’t restricted to organic and any stall holder selling organic produce should be able to show you evidence of certification (link to organic labels feature).
The strictly applied definition of local is one of the key differences between accredited markets and the others. FARMA applies a basic 30 mile rule – markets should only have stall holders from this radius of the market. But some realistic flexibility is allowed. For example in built-up London the radius is 50 miles. And if a product (for example cheese) isn’t available near enough to a market, the nearest producer selling it can be allowed to have a stall in the market (though a maximum distance of 100 miles usually applies). Foods that are processed, such as anything baked, smoked or brewed, should also be produced within the area, and ideally be made using at least one local ingredient. So a good farmers’ market apple pie should be made with local apples and local butter, and if you’re lucky, local flour.
While most of us in the UK still shop mainly in supermarkets, the success of farmers’ markets is testament to our growing concerns about who produces our food and where it comes from.
