Alaska Farmers Markets Toolkit
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1. Introduction
2. Business & Financial Planning
Creating a Market
Business Planning
Financial Planning & Budgeting
Fundraising for your Market
Organizational Status
3. Market Operations
Selecting a Location & Amenities Offered
Agreements with Property Owners
Disaster Planning and Mitigation
Rule & Policy Development
Staff Management
Day of Operations Checklists for Vendors and Market Organizers
Property Management
4. Promoting Your Market
Online Marketing & Social Media
On-site Marketing, Signage, and Merchandising Best Practices
Traditional Marketing Routes
5. Understanding Legal Concerns
Liability, Risk Management, and Insurance
6. Creating a Culture of Market Food Safety
Pre-, During, and Post-Harvest Food Handling Best Practices
Regulations & Compliance
7. Happy Vendors, Happy Markets, Happy Customers
Tools for Stress Management and Mental Health
Conflict Resolution
Gathering and Implementing Community Input
8. Supporting Greater Food Security at Farmers Markets
Food Access Programs & Processing Nutrition Benefits
Working with Food Access Organizations
Matching Programs
Nutrition Information for Customers and Vendors
9. Equity at the Market
Translation Resources
Creating Local Community Partnerships
Anti-Racism, Justice, Equity, Diversity, & Inclusion
10. Data: Making Your Market Count
Tracking and Reporting Techniques & Tools
11. Vendor Management
Recruitment and Retention
Vendor Registration/Sign-up Form Templates
Market Management Software and Apps
12. Food Hubs
Alaska Food Hubs Working Group Introduction
Getting your food hub started
Mission, Goals, & Values
Operational Forms, Policy, and Guides
Aggregation and Distribution Considerations for Food Hubs
Transportation Considerations for Food Hubs
Aggregation Location Considerations
Equity Programs to Consider for Food Hubs
Measuring Impact for Food Hubs
Food Safety & Permitting for Food Hubs
Produce, Sprouts, and Mushrooms
Seafood and Shellfish
Dairy, Meat, Poultry, and Eggs
Labeling for Food Hubs
Liability Concerns for Food Hubs
Donation Guidance for Food Hubs
Education & Training for Food Hubs
Resources & Reports for Food Hubs
13. Resources
Mobile Menu
Skip to content
1. Introduction
2. Business & Financial Planning
Creating a Market
Business Planning
Financial Planning & Budgeting
Fundraising for your Market
Organizational Status
3. Market Operations
Selecting a Location & Amenities Offered
Agreements with Property Owners
Disaster Planning and Mitigation
Rule & Policy Development
Staff Management
Day of Operations Checklists for Vendors and Market Organizers
Property Management
4. Promoting Your Market
Online Marketing & Social Media
On-site Marketing, Signage, and Merchandising Best Practices
Traditional Marketing Routes
5. Understanding Legal Concerns
Liability, Risk Management, and Insurance
6. Creating a Culture of Market Food Safety
Pre-, During, and Post-Harvest Food Handling Best Practices
Regulations & Compliance
7. Happy Vendors, Happy Markets, Happy Customers
Tools for Stress Management and Mental Health
Conflict Resolution
Gathering and Implementing Community Input
8. Supporting Greater Food Security at Farmers Markets
Food Access Programs & Processing Nutrition Benefits
Working with Food Access Organizations
Matching Programs
Nutrition Information for Customers and Vendors
9. Equity at the Market
Translation Resources
Creating Local Community Partnerships
Anti-Racism, Justice, Equity, Diversity, & Inclusion
10. Data: Making Your Market Count
Tracking and Reporting Techniques & Tools
11. Vendor Management
Recruitment and Retention
Vendor Registration/Sign-up Form Templates
Market Management Software and Apps
12. Food Hubs
Alaska Food Hubs Working Group Introduction
Getting your food hub started
Mission, Goals, & Values
Operational Forms, Policy, and Guides
Aggregation and Distribution Considerations for Food Hubs
Transportation Considerations for Food Hubs
Aggregation Location Considerations
Equity Programs to Consider for Food Hubs
Measuring Impact for Food Hubs
Food Safety & Permitting for Food Hubs
Produce, Sprouts, and Mushrooms
Seafood and Shellfish
Dairy, Meat, Poultry, and Eggs
Labeling for Food Hubs
Liability Concerns for Food Hubs
Donation Guidance for Food Hubs
Education & Training for Food Hubs
Resources & Reports for Food Hubs
13. Resources
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2019 Alaska Food Hub Review
Timely information, tips, and templates to build your market organization
1. Introduction
2. Business & Financial Planning
Creating a Market
Business Planning
Financial Planning & Budgeting
Fundraising for your Market
Organizational Status
3. Market Operations
Selecting a Location & Amenities Offered
Agreements with Property Owners
Disaster Planning and Mitigation
Rule & Policy Development
Staff Management
Day of Operations Checklists for Vendors and Market Organizers
Property Management
4. Promoting Your Market
Online Marketing & Social Media
On-site Marketing, Signage, and Merchandising Best Practices
Traditional Marketing Routes
5. Understanding Legal Concerns
Liability, Risk Management, and Insurance
6. Creating a Culture of Market Food Safety
Pre-, During, and Post-Harvest Food Handling Best Practices
Regulations & Compliance
7. Happy Vendors, Happy Markets, Happy Customers
Tools for Stress Management and Mental Health
Conflict Resolution
Gathering and Implementing Community Input
8. Supporting Greater Food Security at Farmers Markets
Food Access Programs & Processing Nutrition Benefits
Working with Food Access Organizations
Matching Programs
Nutrition Information for Customers and Vendors
9. Equity at the Market
Translation Resources
Creating Local Community Partnerships
Anti-Racism, Justice, Equity, Diversity, & Inclusion
10. Data: Making Your Market Count
Tracking and Reporting Techniques & Tools
11. Vendor Management
Recruitment and Retention
Vendor Registration/Sign-up Form Templates
Market Management Software and Apps
12. Food Hubs
Alaska Food Hubs Working Group Introduction
Getting your food hub started
Mission, Goals, & Values
Operational Forms, Policy, and Guides
Aggregation and Distribution Considerations for Food Hubs
Transportation Considerations for Food Hubs
Aggregation Location Considerations
Equity Programs to Consider for Food Hubs
Measuring Impact for Food Hubs
Food Safety & Permitting for Food Hubs
Produce, Sprouts, and Mushrooms
Seafood and Shellfish
Dairy, Meat, Poultry, and Eggs
Labeling for Food Hubs
Liability Concerns for Food Hubs
Donation Guidance for Food Hubs
Education & Training for Food Hubs
Resources & Reports for Food Hubs
13. Resources
