As reported by Roberta Wysong, in collaboration with the Rodale Institute, the Indiana food system presently consists of farms and food processing facilities that provide food products for consumption outside the state.

Indiana farms produce primarily corn, soybeans and livestock, most of which are hogs. The amount produced is much more than can be consumed locally. Much of the food consumed in Indiana is therefore grown and processed outside the state. Indiana imports more than two-thirds of its chicken, one-third of its beef, nearly three-fourths of its vegetables, and four-fifths of all its fruit.

Despite the current conventional agricultural system in Indiana, there is rising consumer demand for locally grown, organic produce, which is fueling a surge in the number of small farms.

According to the Indiana Agricultural Statistics Service, farms between 10 acres and 49 acres in size (defined as a small farm) rose about 4 percent from 1997 to 2002. Farms with fewer than 10 acres rose 79 percent from 2002 to 2007.

Small farms are more likely to keep input costs down, avoiding the dependence on federal support and chemical companies. Incorporating organic practices can lower their costs even more. Smaller farm operations are finding ways to get closer to the consumer with roadside stands, farm markets, delivering to food co-ops, delivering directly to consumers, and offering community supported agricultural programs.