Interested in becoming a vendor? The guidelines are simple. All vendors make, bake, grow or raise what they sell at our Markets. We do not permit any second-hand goods, imported items or items which have been purchased for re-sale. All vendors pay a $40.00 annual registration fee. Applications for our summer markets and Winter Farmers Market are available by emailing the market office. Please read below for information specific to your vendor category.

Farmers l Prepared Food Vendors l Craft Vendors l
Buskers l Winter Market

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Additional information for Vendors:

• Information on GST
• Information on PST

Farmers:
We take applications from farmers all season long, providing we have the space and need what you grow or raise. We are currently looking for farm vendors who would like to sell:

ground crop vegetables
greenhouse vegetables
Asian vegetables
cheese
Wild crafted products
Eggs
Poultry

Click here to download Vendor Handbook. Fill out a Vendor Interest Form and return it to the office (address on the form) Questions regarding farm vendor space at the market can be directed to info@eatlocal.org

Prepared Food Vendors:
All prepared food vendors must have a Level 1 Food Safe Certificate (or approved equivalent), must attend a market sponsored food safety workshop and be approved by Vancouver Coastal Health prior to selling at any of our Markets. (see below for application) There are two categories of prepared food.

Low Risk Prepared Foods are cooked, canned, baked, dried, preserved, pressed, mixed or otherwise significantly altered items that have met approval of the local health authorities. These include ingredients that were purchased or originated on one's farm and are not capable of supporting the growth of disease-causing microorganisms or the production of toxins.These foods are non-hazardous because they have one or more of the following characteristics:

• Dry (water activity < 0.85)
• High Acid (pH < 4.6)
• High Salt (salt concentration > 20%)
• High Sugar (sugar concentration > 60%)

Potentially Hazardous Prepared Foods: Any food or ingredient that is capable of supporting the growth of disease-causing microorganisms or the production of toxins. Potentially hazardous items are only permitted if produced in an approved, licensed, environment with permission from the local health authority. Dairy or meat products made by someone other than those who raise the animals from which the ingredients came, will be classified as a prepared food item rather than a farm item. Potentially hazardous foods must be stored in mechanical refrigeration units, or freezers, at a temperature less than 4 degrees C or less than —18 degrees C.
Low risk prepared foods may be made in home kitchens. Potentially hazardous foods must be prepared in a licensed, inspected kitchen. All prepared foods applications are reviewed in a two step process. First we determine whether or not we need the type of product you are interested in selling.

All prepared food applicants must apply to Vancouver Coastal Health prior to submitting an application to YLFMS. Please download and read the following:
Guidelines for the Sale of Food at Temporary Food Markets (Word Doc.)
Application for Sale of Food at Temporary Food Markets (Word Doc.)

Once you have read the guidelines, submit the application above to: Angelo Kouris, Senior Environmental Health Officer, Vancouver Coastal Health, 800-601 West Broadway, Vancouver, BC V5Z 4C2.

Applications for low risk products are often processed quicker than applications for potentially hazardous foods. If you are interested in being a prepared food vendor, click to download our Vendor Handbook. Please email us for an application.

Craft Vendors:
A panel of professional artisans juries all craft items. Due to the large number of people who want to sell crafts at our Markets, we hold a jury once year to fill the available spaces, only. The annual craft jury is held early in the year prior to the seasonal openings of the Markets.

Our craft jury process for the 2008 season has already been completed and any new applicants will be waitlisted for our 2009 jury. Please email us at market@eatlocal.org with your contact information and type of crafts you make.

For your information, you can read the Market's Vendor Handbook. (Please note, rules are reviewed yearly and are subject to change).

Holiday Market
Our Holiday Market is a one weekend, indoor, event held in December to celebrate the holiday season. It consists of mostly craft vendors and prepared food items for gift giving. It is different than our outdoor, summer market as it has little or no farm product, unless the farm product has been processed for gift giving.

All vendors at the Holiday Market must go through our craft jury process or prepared food course held in the Spring. Vendors also need to attend 3 market dates during the same calendar year to be eligible to qualify for the Holiday Market.

Take a look at the requirements above for your particular vendor category and email or call us at 604-879-3276 if you would like an application. Be sure to include what you'd like to sell in your email.

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