Farmers’ markets are increasingly promoted for their potential to improve access to healthful foods. University campuses are strategic settings for farmers’ markets, because they could improve access to fresh, local produce for large and diverse communities—including college students, who are at risk for poor dietary intake. Universities also offer resources that facilitate farmers’ markets, such as built-in communication channels, common areas, and student volunteers. However, literature describing how to establish campus-based farmers’ markets is limited. We describe the process of developing and operating a student-driven, campus-based farmers’ market at a public university in the Appalachian region of the United States.
| Identifer | oai:union.ndltd.org:ETSU/oai:dc.etsu.edu:etsu-works-4275 |
| Date | 02 January 2014 |
| Creators | Ward, Rachel K., Blackley, David, Brooks, Billy |
| Publisher | Digital Commons @ East Tennessee State University |
| Source Sets | East Tennessee State University |
| Detected Language | English |
| Type | text |
| Source | ETSU Faculty Works |
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