Myth: Food sold at farmers markets can be as safe as food from a grocery store.

Answer: You’re right!
 
Shopping at Farmers Markets is a great way to meet and support local farmers, buy healthy produce and other tasty foods, and to enjoy the vibrant atmosphere! It is also a great place to take the kids for a fun outing.

However, the place where you are buying your food does not necessarily determine if the product will be safe or not safe. The most important factor is the practices that are used all the way from raising the food until the time that you eat it. Customers shopping at farmers markets, as well as any venue, should be sure to look for a few important clues to help give some idea of the product’s safety. Here are some clues to look for at the market:

Fresh produce	-       Should be clean, look fresh, no cuts or nicks -       Displayed off the ground/floor
Cut or peeled produce	-       Displayed on/surrounded by ice -       Look fresh and cold
Meats, eggs, cheeses	-       Package must feel cold; product in cooler/on ice -       Egg cartons and eggs should be clean, not cracked
Milk	-       Must be pasteurized (Missouri regulation), ask vendor to confirm
Juice, cider	-       Pasteurized is safest
Hot prepared foods	-       Would like to see vendor using thermometer -       Should have a lid, see steam rising from pan
Handwashing	-       Seeing vendors washing their hands -       See a handwashing station in booth (particularly with prepared foods)
Booth, personal cleanliness	-       Surfaces of booth, knives, other utensils clean -       Clean clothes, hands, no wiping nose, etc.
Certifications	-       Look for any posted food safety certifications/trainings attended
All products	-       Ask vendors about their food safety practices

It is also important when buying foods at a farmers market or anywhere to be sure to handle it safely on the way home and once at home.

More information on this and other food safety topics is available from the University of Missouri Extension and FDA.

Contributor: Londa Nwadike, PhD, Extension Food Safety Specialist, University of Missouri Extension, nwadikel@missouri.edu, 816-482-5801

Myth: I can't eat "local" produce because I live in the city and I'm not close to any farms.

Answer: BUSTED!

Locally grown produce is accessible and has many benefits.

Eating local can mean eating produce from your backyard, from farmers’ markets in your community, and from retail grocery stores who are offering more and more locally grown produce. Consumer demand for fresh and safe produce, which supports local farmers and helps the environment because it is not trucked so far, has pushed grocers to make local produce available. Retailers have different definitions for what “local” is, and while local produce is fresher, measures are taken to ensure food safety for all produce. Some stores may purchase produce from a neighboring state or from a farmer in their community. Both are good because it means the produce does not have to travel across the country or from another county altogether. It is also important to note that local does not mean organic. If you’re looking for organic be sure to check that it is certified organic. Growers must meet specific terms described by the USDA National Organic Program to be referred to as “certified.”

Farmers’ markets are becoming more commonplace in urban areas. Eating local means that you are eating produce that is in season. Produce that is in season is more affordable and tastes better. Buying produce at farmers’ markets gives you the chance to develop relationships with the farmers who grow the produce. You can ask the farmers questions and find out how the produce is grown, if it is organic, and the day it was picked.

Another way to eat local and in season is to join a Community Supported Agriculture (CSA) farm. Farms charge a fee for membership that entitles the subscriber to a weekly share of fresh grown food from the farm. The only downfall is the risk that if there is a drought or floods, you may not receive produce.

Some tips for buying and eating local in Missouri:

• Find local farmers’ markets and shop in season
• Dine at restaurants that serve local produce
• Join a CSA
• Contact your local University of Missouri Extension office to help find farmers’ markets near you
• Ask your local grocery store what local produce they sell and where they get it
• Check out Seasonal and Simple, a guide for enjoying fresh fruits and vegetables
• In Missouri, if you receive Food Stamps, you can use your Missouri Electronic Benefit Transfer (EBT) to buy seeds and plants for use in gardens to produce food for the personal consumption of the household.

For more information and tips, visit these websites:
MissouriFamilies.org
ChooseMyPlate.gov

Contributor: Denise Schmitz, M.A., R.D., Nutrition and Health Education Specialist, University of Missouri Extension, schmitzda@missouri.edu, 816-482-5850

Myth: Our food choices don’t affect the environment.

Answer: Busted!

What we eat matters. The food choices we make every day have a big effect on the environment. How food is grown, stored, transported and processed can influence the environment.

Trucking, shipping and flying in food from around the country and the globe takes a toll on the environment and on public health. Food waste (discarded packaging and food) ends up in landfills and requires additional transportation to get it there.

The good news is that even small changes in what we buy and eat can add up to real environmental benefits. What can we do?

• Eat local. Buying local can reduce pollution and energy use associated with transporting and storing food. It can provide fresher, more flavorful and nutritious food, support local farmers and the local economy, and create a sustainable food system.


• Buy foods with less packaging.


• Compost food waste.


• Visit your local farmers market.

Eating “green” can mean eating fresher, healthier foods while reducing your grocery bill and supporting local farmers.

Contributor: Karen Sherbondy, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, sherbondyk@missouri.edu