Farmers Market and Local Food Promotion Program

Outcomes and Indicators

The grant program outcomes and performance measures outlined below reflect direct stakeholder feedback and 

provide a framework that allows grant recipients to evaluate project activities more accurately in relation to each 

program’s statutory purpose. 

For recipients, the measures are:

• More feasible to accomplish and measure within a grant’s period of performance;

• Better aligned with grant program purpose and recipient activities; and 

• More reflective of work performed during the project.

These performance measures will go into effect beginning with the FY2022 grant application cycle.

Outcome 1: Develop Business Plans and Feasibility Studies

1.1 Number of feasibility studies conducted ___.

1.2 Number of the following identified through needs assessment or feasibility studies:

1.2a New markets ___.

1.2b Unmet consumer needs ___.

1.2c Barriers to local foods ___.

1.2d Unserved populations ___.

1.2e Supply chain gaps ___.

1.2f Partnership opportunities ___.

1.2g Other identified needs ___.

1.3 Number of projects:

1.3a Deemed viable after conducting feasibility study, or ___.

1.3b Deemed not viable after conducting feasibility study ___.

1.4 Number of business development plans created ___.

Outcome 2: Facilitate Regional Food Chain Coordination and Increase Capacity of Direct-to-Consumer 

Entities

2.1 Total number of partnerships and/or collaborations established between producers/ processors and 

local/regional supply networks ___. Of those established:

2.1a The number formalized with written agreements (i.e. MOU’s, signed contracts, etc.) ___.

2.1b The number of partnerships with underserved organizations ___.

2.2 Of the total number of partnerships and collaborations identified in 2.1, the number that reported:

2.2a Expanded/improved regional food systems ___.

2.2b Higher profits ___.
2.2c More efficient transportation ___.

2.2d Improved marketing channels ___.

2.2e Other mid-tier value chain enhancements___.

2.3 Total number of stakeholders trained on how to develop or sustain a direct-to-consumer enterprise ___.

2.3a Of those trained, the number that are new/ beginning producers ___.

2.4 Number of strategic plans developed or updated ___.

2.5 Total number of new direct producer-to-consumer market access points established ___. Of those, the number 

that were:

2.5a Farmers markets ___.

2.5b Roadside stands ___.

2.5c Agritourism ___.

2.5d Grocery stores ___.

2.5e Wholesale markets/buyers ___.

2.5f Restaurants ___.

2.5g Agricultural cooperatives ___.

2.5h Retailers ___.

2.5i Distributors ___.

2.5j Food hubs ___.

2.5k Shared-use kitchens ___.

2.5l School food programs ___.

2.5m Community-supported agriculture (CSAs) ___.

2.5n Other ___.

Outcome 3: Develop the Market for Local/Regional Agricultural Products

3.1 Number of stakeholders that gained technical knowledge about producing, preparing, procuring, and/or 

accessing local/regional foods ___. Of those, the number that were:

3.1a Farmers markets ___.

3.1b Roadside stands ___.

3.1c Agritourism ___.

3.1d Grocery stores ___.

3.1e Wholesale markets/buyers ___.

3.1f Restaurants ___.

3.1g Agricultural cooperatives ___.

3.1h Retailers ___.

3.1i Distributors ___.

3.1j Food hubs ___.

3.1k Shared-use kitchens ___.
3.1l School food programs ___.

3.1m Community-supported agriculture (CSAs) ___.

3.1n Other ___.

3.2 Total number of delivery systems/market access points that increased engagement with local/regional 

producers ___. Of those, the number that were:

3.2a Farmers markets ___.

3.2b Roadside stands ___.

3.2c Agritourism ___.

3.2d Grocery stores ___.

3.2e Wholesale markets/buyers ___.

3.2f Restaurants ___.

3.2g Agricultural cooperatives ___.

3.2h Retailers ___.

3.2i Distributors ___.

3.2j Food hubs ___.

3.2k Shared-use kitchens ___.

3.2l School food programs ___.

3.2m Community-supported agriculture (CSAs) ___.

3.2n Other ___.

3.3 Number of new tools/ technologies developed to improve local/regional food processing, distribution, 

aggregation, or storage ___.

3.3a Number of stakeholders trained to use new tools/technologies ___.

3.4 Number of delivery systems/market access points that reported increased or improved:

3.4a Processing ___.

3.4b Distribution ___.

3.4c Storage ___.

3.4d Aggregation of locally/ regionally produced agricultural products ___.

3.5 Total number of delivery systems/market access points that established and/or expanded local/regional 

agricultural product or service offerings___. Of those, the number that were:

3.5a Farmers markets ___.

3.5b Roadside stands ___.

3.5c Agritourism ___.

3.5d Grocery stores ___.

3.5e Wholesale markets/buyers ___.

3.5f Restaurants ___.

3.5g Agricultural cooperatives ___.

3.5h Retailers ___.
3.5i Distributors ___.

3.5j Food hubs ___.

3.5k Shared-use kitchens ___.

3.5l School food programs ___.

3.5m Community-supported agriculture (CSAs) ___.

3.5n Other ___.

3.6 Number of delivery systems/market access points that reported increased:

3.6a Revenue ___.

3.6b Sales ___.

3.6c Cost savings___.

Outcome 4: Increase Viability of Local/Regional Producers and Processors

4.1 Number of producers/processors who gained knowledge about new market opportunities ___.

4.2 Number of producer/processors that reported increased engagement with new delivery systems or market 

access points ___.

4.3 Number of producers/processors that implemented new or improved operational methods ___.

4.4 Number of value-added agricultural products developed ___.

4.5 Number of producers/processors that reported selling new local/regional food products ___.

4.5a Number that reported selling new value-added products ___.

4.6 Number of producers/processors that reported a reduction in on-farm food waste through new business 

opportunities and marketing ___.

4.7 Number of producers/ processors that reported increased:

4.7a Revenue ___.

4.7b Sales, and/or ___.

4.7c Cost savings due to local/regional food, operational, and/or value-added product activities ___.

4.8 Number of local/regional agricultural jobs ___.

4.8a Created ___.

4.8b Maintained ___.

4.9 Total number of new producers who went into local/regional food production ___. Of those, number who are:

4.9a Beginning farmers/ranchers ___.

4.9b Socially disadvantaged farmers/ranchers ___.

4.9c Family farmers/ranchers ___.

4.9d Veteran farmers/ranchers ___.
Outcome 5: Improve Food Safety of Local/Regional Agricultural Products

5.1 Number of stakeholders that gained knowledge about prevention, detection, control, and/or intervention food 

safety practices, including relevant regulations to mitigate risk (and to improve their ability to comply with the Food 

Safety Modernization Act (FSMA) and/or meet the standards for aligned third party food safety audits such as 

Harmonized GAP/GHP) ___.

5.2 Number of stakeholders that:

5.2a Established a food safety plan ___.

5.2b Revised or updated their food safety plan ___.

5.3 Number of specialty crop stakeholders who implemented new/improved prevention, detection, control, and 

intervention practices, tools, or technologies to mitigate food safety risks (and/or to improve their ability to comply 

with the Food Safety Modernization Act (FSMA) and/or meet the standards for aligned third party food safety 

audits such as Harmonized GAP/GHP) ___.

5.4 Number of prevention, detection, control, or intervention practices developed or enhanced to mitigate food 

safety risks ___.

5.5 Number of stakeholders that used these grant funds to:

5.5a Purchase ___.

5.5b Upgrade food safety equipment ___.

Outcome 6: Increase Consumption and Consumer Purchasing of Local/Regional Agricultural Products

6.1 Total number of consumers who gained knowledge about local/regional agricultural products ___. Of those, the 

number of:

6.1a Adults ___.

6.1b Children ___.

6.2 Total number of consumers who purchased more local/regional agricultural products ___. Of those, the number 

of:

6.2a Adults ___.

6.2b Children ___.

6.3 Number of additional local/regional agricultural product customers counted ___.

6.4 Number of additional business transactions executed for local/regional agricultural products ___.

6.5 Increased sales measured in:

6.4a Dollars ___.

6.4b Percent change ___.

6.5c Combination of volume and average price as a result of enhanced marketing activities ___.