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Are the Farmers Markets really more expensive?

Are the Farmers Markets really more expensive?

     The vast majority of the fruits, vegetables, herbs and berries are comparable or sometimes even cheaper at the farmers markets, especially with organics in peak season. 

For more helpful shopping tips, click here.
     

    Additionally, the variety and quality of the products at the farmers markets far exceed what one finds in a conventional grocery store over the course of a year: no other place supports ONLY local farmers and local farm products, all gathered in one place


    All seven NFM farmers markets accept EBT, as well as WIC and Senior FMNP coupons. 
 

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The real cost of cheap, mass-produced foods: higher taxes, more health problems, worsening environmental conditions. 

Americans spend a smaller percentage of their paychecks on food than nearly every other country in the world.

Unfortunately, while we save pennies at the checkout counter, we’re spending more on taxes for large farm subsidies ($114 billion between 1995 – 2002).  

Additionally, when we buy products shipped in from long distances that are also locally available, it adds to our carbon footprint and increases our dependence on foreign oil. 

Our main-stream food system also depends upon 500 million pounds of pesticides annually, resulting in $8 billion in environmental and health costs, and 300,000 farmers with pesticide poisoning.  

Some pesticides banned in America are still widely dumped into developing countries, providing us with cheaper produce yet causing terrible environmental and health problems in those countries.  

Runoff from overuse of synthetic fertilizers also ends up in our lakes and rivers, killing fish and other wildlife, and costing us more tax money in cleanup.  

Small, diverse, local farms do not depend on dangerous chemicals, extensive packaging and long-distance shipping - instead, they produce smaller and more varied amounts of high-quality fruits and vegetables.  

Buying directly from these farms enables shoppers to support a more sustainable, healthier food system, with more diversity of products and far less waste and depletion of resources.

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