This project aims at developing methods that promote processing of grains produced locally and for consumption of the student body here at Illinois. The project is connected to a larger campus initiative that seeks to promote the development of grain varieties suitable for organic production in this region. An organic transition project was started in the spring of 2017 at the Vegetable Crop Farm at Illinois where researchers are investigating plant-soil relationships that influence grain quality. In such study, various lines of food-grade corn, wheat, and soybean are being evaluated agronomically. This represents an opportunity for us to conduct research & development of products that could result of those grains and in partnership with the FSHN Pilot Plant. Through the field component of this project, this team will have access to over 12,000, 7,000 and 4,000 lbs. of yellow corn, white corn, and high protein soybean. These grains have been pursued for their quality to produce a variety of products that could be currently used to supplement student meals offered by Dining Services. Short-term outcomes of this project will include: 1) development of new food products from locally produced grains, with evaluated nutrition and sensory characteristics, 2) increased use of organic and locally produced foods by Dining Services, and 3) educational opportunities that raise students’ awareness of the importance of locally produced foods.