Standards and Philosophy

Covid Safety Protocols for 2021

To help make the OHSU Farmers Market a safe and enjoyable experience this summer, here are the protocols we are setting up: 

  • ALL sales will be online and pre-ordered with pick up windows of time to minimize lines. Please download WhatsGood App to purchase items in advance. Newsletters will be sent out to update folks with details on the process.
  • The market will limit the # of customers allowed at any one time. Please be mindful to only come during your designated pick up window and do not linger.
  • We will not have the regular token system this year, which means we will not be able to honor badge funds or credit cards. We hope to have our normal systems up and running by next season! Please be patient and remember to pay in advance through the app.
  • SNAP (EBT/Food stamps) customers will be the only ones allowed to use tokens as we want to support our lower income customers as best we can. 
  • There will be about 15 feet between all booths with ample room for short lines for pick-ups and of course ask all to maintain physical distancing of 6 feet from each other and vendors. 
  • All vendors and customers will be required to wear masks and fill in the access pass before coming to OHSU to make sure noone is showing up to the market with any Covid-related symptoms. 
  • There will be designated one way paths to help minimize crossing closely with others. Please only enter and exit at designated areas.
  • All vendors will have their own handwashing station/sanitation station at the booth.
  • There will not be any lunch seating, sampling, community booths or music to discourage gathering and lingering. 

Thank you for your patience and understanding!

A culture of inclusion

The OHSU Farmers Market strives to co-create a culture of inclusion on several levels. We have had the opportunity to partner with local businesses whose owners have brought their cuisines from around the world to our doorstep. Having a diversity of flavors and menu items greatly enhances the lunch experience and provides an opportunity for customers to engage with foods that might be different from their own culture's foods.

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 subsidize a match for SNAP, WIC and Senior Vouchers participants. Match funding has been generously awarded through grants and donations.

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 make sure the products you are buying have been grown and produced sustainably. Here is how we define sustainable:

  • 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