As farmers markets have dramatically increased in number across all regions of the United States (from about 1,750 in the mid-nineties to over 7000 in 2011, according to USDA), criticism has arisen as to their affordability for low to moderate income and working people.

Turns out this criticism may be unmerited.

A new study, conducted by the consulting firm, SCALE, Inc. of Abingdon, Virginia, found “local food to be widely and broadly cost competitive with mainstream supermarkets, [and] in fact generally a bit less expensive.”

The study reflects pricing data gathered for “every day foods,” including such things as potatoes, squash, bell peppers, cucumbers, tomatoes, eggs, chicken, ground beef and similar items, at 24 farmers markets in towns with populations ranging from 8,000 to nearly 450,000.

Below are some key findings:

• Farmers markets were the same or less expensive overall than supermarkets 74% of the time on the range of items chosen.
• Produce was less expensive at farmers markets three fourths of the time, by an average of 22%;
• Organic produce, where available, was less expensive at farmers markets 88% of the time, by an average of 16%;
• Meats were somewhat more expensive at farmers markets in every case where available, by an average of 10%, when comparing comparably produced meats, by 47% when comparing grass-finished/free range items with conventionally raised items.
• The trend of affordability was strong in communities of all sizes, though stronger in smaller towns.

The study looked strictly at pricing and did not weigh other perceived advantages of local foods, including better taste, improved freshness and nutrition, reduced food miles, or benefits to local farmers and the local economy.

To obtain a copy of the complete study, contact Anthony Flaccavento at flaccavento@ruralscale.com or visit the SCALE website at www.ruralscale.com

Above: New Beat Farm at ME Farmers Market.