The University of Tennessee Farmers Market: Providing an Engagement Opportunity for the University Community, Students, and Growers

In 2010, a campus farmers market was started at the University of Tennessee (UT). The purpose of the market was to: 1) provide a source of fresh, local produce for the UT community; 2) train students interested in becoming growers in all aspects of farming; 3) provide public education though outreach activities; 4) integrate and showcase other departments on campus; and 5) provide a weekly fun and family-friendly gathering place for the University and Knoxville communities.  A one-booth, student-run pilot market was tested in 2010 at the UT Gardens. The pilot market proved that the university community wanted and would support a campus market. As a result of a campus survey, lessons learned the first year and through suggestions from the advisory board, the 2011 market was greatly expanded to include 20 vendors, prepared food, educational booths, children’s events and musical entertainment each week. A student internship program was developed in conjunction with the market for students interested in becoming growers. Three to five student interns each year receive course credits and gain valuable hands-on learning as they plan crops and produce vegetables and fruits at the UT Organic Farm, which is then sold through a student-run booth at the market. Students meet other grower vendors at the market, observe their pricing and marketing techniques and establish informal mentors. Additionally, the market is managed by two student interns who coordinate vendors, educational booths and entertainment. The integrated participation across university departments makes this market distinct from other markets. For instance, public programs on kitchen gardening, food safety, food preservation, and cooking demonstrations showcase UT Institute of Agriculture (UTIA) faculty and student expertise. Beyond the UTIA, the market provides an opportunity to showcase other departments and their students on the main campus, such as the School of Art, the Department of Nutrition, the Medical Center, the Department of Music and the Culinary Institute. For example, students training at the UT Culinary Institute (UTCI) prepare a dinner for purchase each week utilizing the fresh produce that is abundant at the market that week. This provides great experiential learning for the UTCI students as well as marketing and exposure for their unique program. Farmers Markets have proven to be informal gathering place for communities. The UT Market provides a gathering place for the UT community, serves as a recruitment tool and invites the greater Knoxville community into the university.