The local food movement has taken off throughout much of the United States in the last several decades but there are still limitations to its success in certain arenas. Here in East Central Indiana, many farmers are producing crops and other agricultural products using methodologies that are sustainable, but it can be difficult for them to find an outlet for their products. For small-scale farmers, expansion can also be a trying process, particularly without significant financial investments from the community, regional businesses, and other similar entities. Through forming a relationship between Ball State University's Office of Dining Services and several local farms, I have begun the work of brining local and sustainable foods to students on campus. This relationship also provides an outlet for products and a financial investment to local farms.