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In the best farmers’ markets provenance is closely scrutinised

gerb gerbrandsGerb Gerbrands, who founded the flourishing farmers’ market with Clare Honeyfield (Made In Stroud shop) in 1999, wrote in the Stroud News and Journal about the difference between farmers’ market stallholders and those at ‘ordinary’ markets.

He receives applications from potential stall-holders a who are asked to fill in a form which states: “If products are made with bought-in ingredients, those ingredients must be from a local producer ‘wherever possible’ “. Gerbrands explains: This is to:

  • guarantee traceability,
  • reduce food miles
  • and bolster the local economy

stroud farmers marketAn application to sell meat pies was preceded by an email stating that their meat was bought as locally as possible and with full traceability – from Towers Thompson.

He searched on this name and saw that TT is an international meat and dairy group based in Avonmouth; all their other ingredients came from BAKO – whose lorries, Gerbrands points out, hurtle up and down the motorway supplying catering businesses around the country.

He ends: “Needless to say this application was turned down.

“To sell a product like pies at the market a business has to use butter produced locally, flour milled locally, vegetables grown locally and meat reared locally”.

 

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But even in Stroud, where local food procurement works so well, it can be threatened by the political hierarchy and market dogma – see Stroud District Council: serving or dictating?

By request, contact details added:

Cllr. John Marjoram, jmgreenstroud@gmail.com

Sue Smith, editor, Stroud News and Journal, sue.smith@gwent-wales.co.uk