This project represents the expansion of the original Illinois Sustainable Food System (ISFP) Tomato Processing Project to include additional produce and grains. Expanded products include baked products from grain grown as part of the Illinois Crop Science wheat breeding program, currants from the Multifunctional Woody Perennial Polyculture (MWP) to produce purees and juices, additional grains to produce puffed, seasoned snacks from an extruder, hot peppers to make hot and wing sauces, pumpkins to produce puree, cookies, and pies, and more. 

The goal of the Illinois Sustainable Food Project (ISFP) is to further collaboration between the production activities of the Sustainable Student Farm (SSF); the teaching, research, and outreach activities at the Department of Food Science and Human Nutrition Pilot Processing Plant (FSHN-PPP); and University Housing Dining Services' goal of increasing procurement of locally grown foods. This project supported the procurement of key equipment necessary for processing tomatoes and other produce into purees and sauces at large scale for use in commercial food applications. 

For many departments on campus, energy and utility costs do not impact research, teaching, or departmental budgets.  The  academic departments are supplied with utilities through the campus administrative budget.  For these departments, an incentive program has been implemented to encourage these units to conserve energy.