What We Do
“Food Systems are complex networks that include all the inputs and outputs associated with agricultural and food production and consumption. Food systems can vary substantially from place to place and over time, depending on location specific conditions.”
-United States Department of Agriculture
The Food Systems Coordinator supports small, diverse farms and value-added food businesses in Indiana. We are also involved in local food in terms of food safety, economics, and education. The Purdue Food Systems program uses an interdisciplinary approach to collaboratively create educational materials and workshops, while engaging community members to build local economies.
Contact Us
Sarah Hanson
Food Systems Coordinator
sspeedy@purdue.edu
615 W. State Street
West Lafayette, IN 47907
765-494-8483
Producer
Producer
Farmers/producers can learn more about community organizations and resources.
View ResourcesFood Safety
Food Safety
Consumer
Consumer
Learn more about organizations and resources to help consumers navigate our food systems.
View ResourcesFood Business and Entrepreneurship
Food Business and Entrepreneurship
Learn more about resources related to Food Business and Entrepreneurship
View ResourcesFeatured Stories
Sometimes we lose trees in our landscapes. It may be due to a pest (insect or disease), a strong storm, or other factors. When should these trees be removed, and what is the danger in delaying removal?
Cindy Hoye’s connection with 4-H began while she was growing up in Indianapolis, not far from the Indiana State Fairgrounds. She was active in animal projects, from raising rabbits to steers, Junior Leaders programs. photography, fine arts, baking, automotive science and public speaking.
Purdue Extension Knox County 2026 Newsletter, featuring news in all of our program areas. Learn our latest updates from our extension educators.
We have enjoyed a warm fall so far, but some insects and spiders will be trying to move into homes as the weather turns colder.
Any fresh produce comes with some level of risk because it is purchased raw. When fresh produce is handled properly from farm to fork, the risk to consumers is greatly reduced.
Indiana had 17 farm-related fatalities documented in 2025, according to the 2025 Indiana Farm Fatality Summary from Purdue University’s Agricultural Safety and Health Program.