Hoʻolako Farmers Market

Location: Ho‘olako Campus
505 Ponahawai St., Hilo

Tentative Market Days: Wednesdays and Sundays

Anticipated Opening Day: Sunday, March 1 at 10:00am

Hours: To be announced; tentatively 10:00am - 3:00pm

Featuring:

• Produce

• Value-Added Foods

• Livestock & Protein

• Ready-to-eat Foods

• Plants, Nursery & Wellness/Botanicals

• Food Trucks
  
  

Local Sourcing Policy:

• Fresh Produce:

  • All fruits, vegetables, and other fresh agricultural products must be grown in Hawai‘i County.

  • No non-local produce may be sold.

• Value-Added Products:

  • Jams, sauces, baked goods, and other prepared foods should use the majority of ingredients sourced from Hawai‘i County whenever possible.

  • Vendors are encouraged to label which ingredients are local.

• Food Truck / Ready-to-Eat Vendors:

  • Food trucks and other prepared food vendors may use ingredients from outside Hawai‘i County.

  • Vendors are encouraged to use local ingredients wherever possible and to highlight local produce in their menu.

The following measures are intended to protect Hawaiʻi Island farmers, maintain market integrity, and build consumer trust—while remaining accessible and respectful of small-scale and traditional farming practices.

• Movement Certificate / Certificate of Ownership
  All produce brought to market must be accompanied by a valid movement certificate or certificate of ownership.

• Farm Location Verification
  Produce vendors will be asked to provide a Hawaiʻi Island farm address or TMK on their application. When possible, we may schedule a brief site visit to learn more about your farm and confirm that your produce is grown within the County of Hawaiʻi.

• Producer-Only Sales
  Vendors must be the grower or an authorized representative of the farm. Resale of off-island or undisclosed produce is not permitted.

• Annual Attestation
  Farmers may be required to sign an annual statement confirming that all produce sold is grown on Hawaiʻi Island.

• Clear Farm Identification
  Farm name and Hawaiʻi Island location must be clearly displayed at the booth.

All vendors are required to have a current General Excise (GE) License as issued by the State of Hawai‘i.

While liability insurance is not required at this time, we strongly encourage vendors to carry coverage. Insurance helps protect your business, your customers, and your products. Some reasons to consider liability insurance include:

• • Product liability protection – Covers claims if a customer becomes ill from your produce, prepared foods, or beverages. This can include issues like rat lungworm (angiostrongyliasis), which can affect raw leafy greens, watercress, or other local crops.

  • On-site accidents – Covers injuries that occur at your booth or involving your equipment, such as slips, trips, or burns from cooking demos.

  • Peace of mind for vendors – Protects your farm or business assets in case of lawsuits or claims.

  • Hawai‘i County’s tropical climate and high rainfall can increase risk for slips, pest issues, and contamination, making coverage especially valuable.

  • Portability – Vendors may obtain coverage through our portal. Insurance purchased through the portal is portable and remains valid wherever the vendor operates.

Need Insurance?

PURCHASE COVERAGE HERE

Introductory Market Fees (6-Month Pilot)

• Vendor booths (produce, value‑added and ready-to-eat-food):
  $10 per day
  This low introductory fee helps support local farmers and producers as we build community participation.

• Food Truck Vendors:
  $100 per day

Post‑Pilot Fees

Vendor Booths (10’ x 10’ space):

• Local fresh producers:
  $20 per day

• Value‑added and ready-t-eat-food:
  $25 per day

Food Truck Vendors:

• $100 per day

By participating, vendors agree to:

• Vendors shall maintain a courteous and professional manner at the market. No alcohol or tobacco may be consumed at the market. Refrain from profanity. Vendors are expected to treat each other, customers and LFM staff with respect.

• Vendors must provide their own tables, chairs, display arrangements, signs and weather protection. All tents must be secure and stable during rain and windy conditions

• It is each vendor's kuleana to keep their booth space clean during and after market hours. Please leave no trace and pack out any recycling and rubbish (including organic materials).

• Products may not be sold from vehicles located outside designated market areas. The market

manager will assign spaces accordingly.

• Arrive on time and be fully set up before market opening

• Stay for the full duration of the market

• Clearly label products with farm or business name and location

• Follow all State and County health, safety, and permitting requirements

• Maintain a clean, safe, and respectful booth space

• Animals: the market is a no-animal environment. Animals are not permitted in vendor booths or on market grounds. This includes pets and companion animals that are not service animals.

The market reserves the right to remove vendors who do not comply with market rules.

Applications will be reviewed on a rolling basis and evaluated based on:

• Product type and quality

• Market balance and product diversity

• Compliance with insurance and regulatory requirements

• Alignment with the mission and values of the market

Submitting an application does not guarantee acceptance.

Produce Farmer

1. Produce must be freshly harvested and thoroughly washed.

2. You must grow and or aggregate 100% of your booth’s produce from Hawai’i County growers.

3. You must clearly post the farm, product and price for all items at your booth.

Nursery/Plants

1. Plants must be in healthy condition, no insects or disease.

2. No invasive plants permitted.

3. You must grow and or aggregate 100% of your booth’s plants from Hawai’i County growers.

4. You must clearly post the farm, product and price for all items at your booth.

Value Added Food Producer

1. You must have a Food Establishment Permit from the Department of Health (DOH), or operate under the Hawaiʻi Homemade Food Operation (HFO) exemption for non-hazardous foods, including certain fermented and acidified foods allowed under Act 195.

2. Food must be prepared in a certified kitchen, commissary, or approved home kitchen (if eligible under HFO rules).

3. You must have a current Food Handler Safety certification.

4. We encourage sourcing at least 50% of your ingredients from local Hawaiʻi Island growers, where possible.

5. No on-site food preparation is permitted at the market.

6. All food must be stored and handled in accordance with DOH food safety guidelines.

7. Clearly display your farm/business name, product name, and price at your booth.

8. Provide your own trash receptacle for customers, and remove all trash at the end of the market. (No dumping on site.)

Livestock/Protein Producer

1. Seafood must be fresh caught in Hawai’i County by the vendor, family or staff. No exceptions.

2. Meat must be pasture raised or sustainably harvested by the vendor, family or staff. No exceptions.

3. You must clearly post the farm/business name, product and price for all items at your booth.

Florist

1. Flowers must be freshly harvested and thoroughly washed, no insects.

2. You must grow 50% of the flowers you are selling. 50% may be supplemented with other Hawai’i County growers/producers as approved by market staff.

3. You must clearly post the farm, product and price for all items at your booth.

Wellness/Botanicals

1. Products must be locally produced in Hawai’i County with an emphasis on Hawai’i County grown ingredients.

2. You must clearly post the farm/business name, product and price for all items at your booth.