Vendor Selection Criteria

Schenectady Greenmarket, Inc.

Vendor Selection Criteria

Schenectady Greenmarket is a place to buy fresh local produce and artisan goods in a festive
community atmosphere. We are building a future in which Schenectady Greenmarket is an integral
part of downtown’s cultural landscape, connecting farm and city to create a responsible, sustainable
food system.

Schenectady Greenmarket is committed to creating a diverse marketplace with the highest quality
products produced locally. Although the market will not be bound to apply a particular set of selection
criteria in every instance and must reserve unconditional discretion to accept or refuse anyone as a
vendor, the board considers many factors when evaluating vendor applications.


  • Priority is given to those regional farmers and producers who bring product to market that is 100% grown and harvested on farmland in and surrounding Schenectady, New York, that they own and/or operate
  • Preference will be given to local producers when space becomes available at the market, without compromising
  • Farmers have priority over processed and on-premise prepared foods
  • Farmers who use environmentally responsible and sustainable growing, breeding, raising and harvesting methods will also have priority
  • Farmers with the ability to provide produce during and/or throughout the winter

Product quality, presentation and customer service

  • Consistently high product quality: fresh and flavorful
  • Products grown or processed using genetically-modified seeds may not be sold at the market
  • Clean and attractive displays
  • Courteous, strong customer service and knowledgeable staff
  • Foster a connection between the vendor and the consumer

Conduct and compliance

  • History of compliance with market rules and federal, state and local regulations
  • Positive vendor conduct toward customers, fellow vendors, market staff and volunteers
  • Timely submission of application, fees, licenses and other market correspondence

Product balancing

  • Products that are unique or unusual
  • Products not already represented in the market
  • Duplicate products may be denied entry
  • Product not readily available through national distribution channels
  • Product allows Schenectady Greenmarket to offer products at different price points to accommodate a diverse customer base

Food safety

  • Adheres to the highest standards in production and handling

Space availability

  • Admission is subject to space availability

Market needs

  • Product complements the market’s mission—ie. demonstrates our direct producer to consumer values and reflects seasonal availability of products
  • Support of the local community (food donations, participation in local events, etc.)
  • Support of market events (fundraiser, community programming demonstrations, etc.)

Seniority and history of participation

  • Preference may be given to returning vendors
  • Attendance record
  • History of compliance with market rules
  • Willingness to support/promote market
  • Cooperation and enthusiasm

Artisan quality

  • Unique and handmade of the highest quality


  • Legal requirements (weight, ingredients, etc.)
  • Low environmental impact
  • Aesthetics


  • Ethical sourcing on ingredients
  • Minimal preservatives, only safe synthetics
  • Avoid ingredients from suppliers that conduct animal testing

Processed foods: value-added farm foods, non-farm processed foods and hot food concession
Processed food and hot food concessions must be submitted for evaluation. Products are evaluated on the following factors:

Ingredient sourcing (in order of priority)

  • Priority is given to products sourced locally and directly from their producers. Vendors are encouraged to source at least 25% of their raw ingredients from local sources.
  • Grown by processor
  • Sourced from market vendors

Production and distribution

  • Priority will be given to products processed by the vendor over
    products by a second party or co-packer.
  • Product that is distributed nationally may be denied entry.

Last updated July 2010.

Click here for the PDF version of this document.