OTFM is taking steps to reduce our environmental impact. We are always improving strategies and processes that result in continuous refinement of the plan and reduction of the Market’s footprint. This is evident in elements such as our paperless vendor application and operations management processes, collection and distribution of items for repurposing by Market vendors, and efforts to minimize waste at the Market.
1. Bins are placed at specific vendor booths at OTFM to collect items to be re-purposed by these vendors.
- Wine bottles (rinsed) collected by TLC Designs
- Glass jars (clean) can be returned to Angry Pepper Salsa, Good for a Change Bakery, Belle & Buddy's Kitchen, Holmes Made Salsa, Sarah Jane's Salsa, and Serenity Farm.
- Zippers (functioning) and Shirt / Jean pockets (best with buttons or snaps) and small lacing shoes collected by Kathy's Quilts & Crafts.
2. Sale of reusable mesh produce bags (sold for $1.00 at the Information Booth.)
3. Ongoing encouragement of shoppers to bring reusable bags.
4. Compost collection for on-site food waste.
5. Use of reusable or biodegradable tableware by In Season Bistro.
7. Additional Market promotion of vendors who accept empty jar returns for recycling.
8. Promotion of re-usable bottles for water. The sale of bottled water is not permitted.
9. Bring your own mug for a free cup of joe! Outdoor Market - Spring/Fall and throughout the indoor Market season. (Compostable, eco-conscious cups cost $1)
10. In Season Bistro uses fresh, local and organic foods with an emphasis on items purchased directly from producers at the Market.
11. Subsidized Community Booth space available for local, eco-conscious non-profits and civic organizations to showcase their work. For example: Kansas Native Plant Society, Bike Walk Wichita, Jessica Balu Science/Art, and others.
12. Encourage shoppers to take one of Wichita's Q-Line Trolley's or ride their bike to the Market instead of driving.
13. Partner with Jessica Balu Sci/Art for monthly eco-friendly science activity aimed at families with school-age children.
14. Priority is given to produce and meat/poultry products grown/raised using environmentally responsible, healthful and humane methods.
15. Priority is given to vendors who utilize sustainable and eco-friendly practices.
16. Welcome vendors who use re-purposed items or who create reusable items.
Wichitans are drawn to OTFM not only for the fun, historic atmosphere and great food choices, but because of the growing number of producers that have adopted sound practices that regenerate, rather than deplete, the environment.