Table 2.

Farmer’s Market Audit Tool (F-MAT)

Section	Variables
Audit information	Auditor and market identification; Date and start and end time of audit
Farmers’ market information	Address; Days, hours, and months of operation
Vendor assessment	Number of vendors; Number of fruit and vegetable vendors; Total number of unique fruits and vegetables; Number of food, snack, or meal vendors
Vegetable (tomato, squash, onion, cabbage, salad green, dark leafy green, broccoli, corn, cucumbers, bell peppers, hot peppers, cauliflower)	Availability; Number of vendors selling; Quality
Fruit (apples, strawberries, blueberries, watermelon, peaches, plums, cantaloupe)	Availability; Number of vendors selling; Quality
Meats (pork loin conventional, pork loin pastured, lean ground beef conventional, lean ground beef grass fed, chicken conventional, chicken pastured, fish, shell fish)	Availability; Number of vendors selling; Quality
Cheese (regular, organic, nutrition information, low calorie version)	Availability; Number of vendors selling; Quality
Eggs (regular, free range)	Availability; Number of vendors selling; Quality
Grains (plain white bread, sweet breads, plan 100% whole wheat or whole grain)	Availability; Number of vendors selling; Quality
Samples	Number of vendors offering; Number of fruit or vegetable offering