As farmers diversify how and where they sell their produce, more and more customers access local food without face-to-face interactions with growers.
The number of food banks serving students on college campuses has climbed in recent years as more students seek a road out of poverty.
A class at Iowa State University encourages students to invent a new food product and demonstrate how they would take it to the marketplace.
Indiana University is taking food waste from its dining halls and composting it for fertilizer.
Tastes prepared by local chefs will be available for $1, $2 and $3, and students can buy vegetables and meet area food producers at the mini-farmers market.