The Sustainable Student Farm currently grows numerous varieties of hot chilies, but demand is often lacking in the dining halls over the summer and excess crops are simply composted. One option to help reduce this waste is adding fermentation capabilities to the current Sustainable Agriculture Food Systems to create hot sauce for the dining halls. One especially exciting aspect of this project is that the student body itself will have the opportunity to create different blends of sauces, with the winner of the taste test becoming the official hot sauce for the semester.

While this equipment will initially be used to create campus's hot sauce, it can also be used in the
future to create products ranging from sauerkraut and pickles to soy sauce and kombucha.

This proposal directly funds:
1. Jars and fittings for the fermentation process
2. Initial start-up ingredients including peppers, cultures, and pickling salt