Table 3 YKFM August & September 2019 patron evaluation: paper questionnaire patron motivations, behaviour, and views (n = 31)
Reasons for attending the market | Number (%) % = # of times selected/n |
To buy and eat dinner | 18 (58%) |
Support local businesses | 18 (58%) |
Atmosphere | 18 (58%) |
Buy ready-to-eat meals | 16 (52%) |
Meet friends/socialize | 15 (48%) |
Buy fresh produce | 14 (45%) |
Support local food | 14 (45%) |
Spend time with friends/family | 14 (45%) |
Buy baked goods | 12 (39%) |
Buy non-food products | 7 (23%) |
Buy fish | 7 (23%) |
Meet people | 7 (23%) |
Hear local musicians/talent | 7 (23%) |
See new vendors | 5 (16%) |
A specific vendor | 4 (13%) |
A specific product | 3 (10%) |
To eat food from home | 2 (6%) |
Othera | 2 (6%) |
Products purchased/intended to purchase | Number (%) % = # of times selected/n |
Baked goods | 16 (52%) |
Vegetables | 12 (39%) |
Food concessionsb | 12 (39%) |
Specialty foodc | 8 (26%) |
Dairy | 6 (19%) |
Pottery | 6 (19%) |
Preserves/spreads | 5 (16%) |
Fish | 5 (16%) |
Jewellery | 4 (13%) |
Fruits | 2 (6%) |
Birch syrup | 2 (6%) |
Wool/knitted products | 2 (6%) |
Eggs | 1 (3%) |
Herbs/tea/coffee | 1 (3%) |
Plants | 1 (3%) |
Soaps/creams | 1 (3%) |
Other arts/crafts | 1 (3%) |
Fresh flowers | 0 |
Wood products | 0 |
Important factors for patrons when buying food at the YKFM | Number (%) % = # of times selected/n |
Grown/produced NWT | 26 (84%) |
Grown/produced locally | 23 (74%) |
Packaging/waste | 15 (48%) |
In season | 12 (39%) |
Good weather | 12 (39%) |
Nutrition | 9 (29%) |
Grown/produced Canada | 9 (29%) |
Price | 9 (29%) |
Environmental impact | 8 (26%) |
Fair trade | 7 (23%) |
Food safety | 6 (19%) |
Animal welfare | 5 (16%) |
Appearance of product | 4 (13%) |
Natural (not certified) | 4 (13%) |
Certified organic | 2 (6%) |
Ease of preparation | 2 (6%) |
Look of packaging | 2 (6%) |
Improvements to improve the market experienced | Number (%) % = # of times selected/total selections (58)e |
More ready-to-eat foods | 18 (30%) |
More fresh produce | 11 (19%) |
Music every week | 8 (13%) |
More fish/meat/eggs | 4 (7%) |
More baked goods | 4 (7%) |
More beverages | 4 (7%) |
Indoor space for poor weather | 3 (6%) |
More non-food products | 2 (4%) |
Tables from other NWT communities | 2 (3%) |
More compost/waste reduction | 1 (2%) |
More tables from community groups | 1 (1%) |
More open market time | 1 (1%) |