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. 

Several opportunities have been identified to integrate sustainability into the University’s educational mission, including a preliminary set of learning outcomes requiring each graduating student to obtain a core competency on sustainability. These competencies, such as knowledge of how food, water, energy, and material goods affect human societies and ecosystems, are designed to prepare students for leadership roles as society prepares for the climate challenge.