OHSU

Philosophy & Sustainability Standards Share This OHSU Content

Vendor Selection

This is a list of criteria that is the ideal for the OHSU FM. For our 7th season, we hope to fill at least 90% of our spaces with vendors that comply with these criteria. We will give priority to those that fulfill this criteria.

  • Local as defined by "Within the state of Oregon or within 200 miles of Portland."
  • Farm owners provide safe and fair working conditions for all farm workers.
  • Organic methods (not necessarily certified) used in growing produce (at minimum, no synthetic pesticides, herbicides or fungicides).
  • Humanely raised animal products (at minimum: raise animals without added/prophylactic hormones and antibiotics, and encouraged to graze in open space and on a diet natural for the species).
  • GMO-free
  • Dairy is rBGH free
  • Trans-fat free
  • Animals (beef and other grass-eating animals) are grass fed and finished.
  • >50% of baked goods sold by any 1 vendor are >50% whole grain.
  • Produce occupies at least 40% of vendor spaces.
  • Preference for processed foods containing local ingredients.
  • Variety given priority, especially items other than produce.
  • 75% of overall product may not contain more than 35% sugar by weight. (excluding plain fruits and vegetables).
  • 75% of overall product may not contain more than 4 g of fat per 100 calories (excluding cheese, plain nuts, seeds, and oils).
  • 100% of items sold are produced/grown by vendor.
  • Seafood does not include anything from the "Avoid" category of theMonterey Bay Aquarium "Seafood Watch" criteria
  • No high-fructose corn syrup containing beverages or foods.
  • No high sodium items (>480mg sodium per serving)

Accessibility

The OHSU Farmers Market is set up to accommodate many forms of payment, including all federally subsidized income programs acceptable at farmers markets.

Find out more about our low income programs and payment options at the market