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1) Majority of produce should be grown, raised, caught, baked or processed locally
2) Non-local produce allowed only where necessary in the interests of providing greater variety of quality produce and at the recommendation of Athy Farmers Market Quality Control Committee.
3) Local Suppliers to be prioritized where possible and appropriate.
4) Priority given to smallholder family units and householders, to enable them to develop an additional income-stream.
5) Only what is on the application form can be supplied at the market.
6) Weekly attendance is essential to the ongoing success of and running of the market. Sharing a stall may be an option if you cannot come every week, but this will need to be organized by the stallholders.
7) It is essential that all products displayed and sold at the market are produced to the highest standard of hygiene and are of consistently high quality.
8) We recommend that all stallholders producing food from their own kitchens comply with the regulations in 1.5.3442002 produced by NSAI.
9) All produce should be as fresh and unprocessed as possible to retain the maximum health and nutritional benefits.
10) The Athy Farmers Market is organised by the Athy Farmer’s Market Committee, which is made up of participating stallholders, who elect individual posts from within the stallholder group and from outside as required.
11) Each applicant to be assessed individually in terms of developing all of the stallholders trade at the market and providing a wide range of choice and value for costumers.
12) Space will be divided in consultation with the other stallholders and in the interests of variety and good layout.
13) All new applications for the market will be brought to a first Sunday of the month meeting and a decision will be arrived among the stallholders present. The quality control sub-committee will assess applications and will follow up on product control in a supportive manner.
14) Stallholders are required to make provisions for their own display stalls and units. Stalls must look attractive, clean and tidy and be in keeping with the Farmer’s Market ethos.
15) Market hours are 10am to 3pm. Market stalls must be set up and ready to trade no later than 10am. Dismantling of stalls and cleanup must be fully completed within 45 minutes of the termination of the official market time.
16) Stallholders must stay until the agreed finishing time (3pm currently) and must not dismantle their stall in advance even if completely sold out.
17) All participants are required to take full responsibility for clean up, waste disposal and hygiene around their stalls both during and after market hours.
18) Participants must supply their own Product and Public Liability Insurance for their stall and are responsible for same.
19) The ongoing costs of the market will be divided equally between the stallholders. Each Stallholder to make payments to the 'Athy Farmer's Market' at the agreed times and in the agreed manner.
20) Additional costs relating to individual stands to be borne by the individual stallholder i.e. electricity, etc.
21) All applicants should bear in mind that the reputation of the Athy Farmer’s Market is dependent upon the honesty and the integrity of its stallholders.
22) These terms and conditions may be amended or added to in future by the Athy Farmer’s Market Committee.
I ______________________have read and fully understand the terms and conditions set out above and agree to abide by them.
Signed: Date:
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