This application is the funding request for Phase 2 of a 3 phase project originally submitted in spring 2013. The first phase was fully funded by the SSC. The project was started after Brian attended a SSF open house and spoke to Zack about their successes and challenges on the farm. After many discussions with Zack, FSHN faculty and staff, and Dining Services, it was determined to be a viable project with tremendous potential. The goal is to operate a model local food system that provides sustainably processed tomato sauce, made from freshly grown tomatoes, to the campus Dining Halls. They plan on making this project, its experiences, and data accessible to the campus community and others involved in the local food movement. A long term goal would be to expand the products that we can handle to include all commonly grown produce in Illinois. There is a great need to expand this knowledge, and the USDA is motivated in the local food movement.