Since they first appeared in the UK 14 years ago, the term ‘farmers’ market’ has stood for locally produced food sold by the people who made it.

However, as often happens with success ideas, the term, which is not currently protected by law, has over time been used and abused by markets and brands with little or no link to local foods.

To help preserve the ethos of the sector, and enable people to identify which farmers’ markets are the genuine article, many now undergo voluntary accreditation from The National Farmers’ Retail & Markets’ Association (FARMA). This means that they must undergo rigorous inspection to ensure they comply with FARMA’s 3 core criteria:

1.     The food is produced locally

The market must have a definition of local, which the market organisers will decide upon. This is typically 30 miles, extended to 50 miles for remote and coastal areas and 100 miles for London. Some market prefer to define local as within their county borders.

2.     The stall is attended by the producer or someone involved in production

Customers should be able to ask the producer about provenance, production, animal welfare and how to cook or prepare the food.

3.     All the goods on sale will have been grown, reared or processed by the stallholders

This distinguishes farmers’ markets from standard street markets, and guarantees provenance.

Where did these standards come from?

The recommended standards are based on those adopted by the first UK farmers’ market started in Bath in September 1997. FARMA’s role is to assess, maintain and reassess these standards over the year, and work with farmers’ markets to create a set of regulations that work for them.

Use the website listing here to find FARMA Certified farmers’ markets near you. Also look out for the Certification board and logo displayed at markets or on their websites.

To find out more about FARMA Certification, call FARMA at local rate 0845 45 88 420