Standards and Philosophy

A culture of inclusion

The OHSU Farmers Market strives to co-create a culture of inclusion.

We have had the opportunity to partner with local businesses whose owners have brought their cultures and cuisines from around the world to our doorstep. We are lucky to have such a wonderfully diverse group of vendors and thus perspectives and flavors at our market. 

We also strive to make the market financially accessible, by accepting as many forms of payment as possible and offering subsidies where we can. We accept SNAP,  WIC and Senior Farm Direct Vouchers, badges for employees who get their meals subsidized, payroll deduction for OHSU employees and we have been granted funding to match SNAP with a program called Double Up Food Bucks. We also match WIC and Senior Vouchers. 

Finally, all vendors are physically accessible to the public. As a hospital-based farmers market, we have many visitors with a variety of physical abilities, and we want as many people as possible to be able to come and enjoy the market! 

Find out more about our vendors

Find out more about our payment options

Standards of sustainability

As a hospital-based farmers market, we want the healthiest options for our customers. We aim to have as many of the products at the market be as sustainably produced as possible. Here is how we define that:

  • Local as defined by "Within the state of Oregon or within 250 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
  • Seafood types sold are listed on the "Best" or "Good Alternative"  list from the Monterey Bay Aquarium Seafood Watch program. 
  • >50% of baked goods sold by any 1 vendor are >50% whole grain or gluten free options are provided.
  • Preference for processed foods containing local ingredients.
  • Preference for prepared foods to include locally grown produce and meat raised without the use of antibiotics and hormones.
  • 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).
  • No more than 25% of items displayed are secondary contracts, and those contracts are specifically held with the grower. All contracted items are locally grown with methods that align with standards for produce.
  • No high-fructose corn syrup containing beverages or foods.
  • No high sodium items (>480 mg sodium per serving)
  • No processed energy drinks
  • Crafts that are locally made and owned.