The Downtown Farmers Market Sustainability Initiatives

As part of an ongoing commitment to environmental responsibility and as part of our partnership with Salt Lake City, the Downtown Farmers Market has implemented a Waste Wise Program.

NOTE: The Downtown Farmers Market will no longer support the sale of plastic bottles. No plastic bottles, whether from soda or water, we be sold or distributed at the Market. Instead, we are doubling the number of free water refill stations and we are providing beautiful stainless steel Farmers Market bottles for only $3! This initiative is made possible by our sustainability sponsor, Garbett Homes.

There are FIVE Waste Stations at the Market. One on each corner and one in the center at the end of the food fairway. 

Blue Bins: Mixed Recyclables
Grey: Glass
Dark Brown: Landfill Materials
Light Brown: Vendor Compost

What our vendors do:

• Provide reusable or recyclable service ware
• Compost fruit, veggie and coffee ground scraps
• Recycle plastic, paper products, aluminum, glass
• Offer incentives for patrons to bring their own reusable items
• Do not sell plastic bottles
• Avoid plastic bags and do not "auto-bag" purchases

What you can do:

• Assemble a Farmers Market shopping kit. Keep all of these items together in one place (such as your closet) so you can grab and go when you’re heading out for your weekly Market shopping.
  • Cloth shopping bag
  • Cloth produce bags
  • Travel mug
  • Water bottle
  • Reusable dishes
  • Cloth napkins
  • Reusable utensils
  • Reusable containers (berries, etc.)
• Look for vendors who make waste-free shopping easy. Ask if packaging can be returned for reuse or credit (jam jars, yogurt crocks, berry baskets, etc.). If disposable plastic packaging is the only option, look for minimal packaging. Thank and acknowledge sellers for their waste-wise practices.
• Refrigerate (or prepare and eat) produce as soon as you get home to keep it fresh longer.
• Buy only what you can reasonably eat. Wasted food can be composted, but it is still a waste.
• To further minimize food waste, use all parts of the vegetable. For instance, rather than throwing away chard stems or turnip greens, try a quick stir fry. Vegetable scraps can also be saved in a bag in the freezer for later use in soup stock.
• Recycle and compost at the market and at home!