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Sustainable Agricultural Food System (In Progress)

Project History

  • 1/10/2019

    The project is progressing, but all equipment is currently sitting in purchasing waiting to be released, built, and delivered.

  • 1/10/2019

    The project has had many successful test trials using small amounts of product in our test kitchen, and we are anxiously awaiting the production equipment to arrive to start using more of the produce that is being grown.


This project is a significant expansion of the current local food partnership existing between the Student Sustainable Farm (SSF), Multifunctional Woody Perennial Polyculture (MWP), FSHN Pilot Processing Plant (PPP), and UIUC Dining.  Presently the Sustainable Agriculture Food System grows, processes, and serves on campus a variety of tomato sauces (pizza sauce is served across campus) and hot sauce.  Soon, the Sustainable Agriculture Food System will add a whole wheat flour milling line.  It have a very successful and growing program to provide quality, sustainable, and local food products and education to the UIUC students.

This particular project will focus on the addition of a fresh juice processing line that will be able to handle a wide array of fruits and vegetables, packaged into an array of containers from single serving to bulk.  As with the other projects, this partnership has no funding for large capital equipment expenditures, and relies on grants to increase our capacity.  Dining Services is a strong partner in our project and has agreed to provide a grant to help with the purchase of items needed to produce fresh juice products including a harvester for fruit from the MWP site.


This is a Student Sustainability Committee supported project.

Project Team

  • Project Leader:

    Brian Jacobson


Project Location(s)

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