Local foods: Food processing program, student farm allows campus to serve local and sustainably grown items

Read the full story from the University of Illinois.

The tasty slices of pizza students will be eating this fall in University of Illinois dining halls will be as close to “locally grown” as most restaurants can get, with many of the ingredients grown right on campus.

Not only do students get to enjoy these home-grown products, but students are involved in every step of the process—from growing the tomatoes and wheat, to the processing and milling after harvest, and even developing the recipes.

The Illinois Sustainable Food Project is a partnership between the Department of Food Science and Human Nutrition, the Department of Crop Science’s Sustainable Student Farm, and University Housing Dining Services.

Author: Laura B.

I'm the Illinois Sustainable Technology Center's Sustainability Information Curator, which is a fancy way of saying embedded librarian. I'm also Executive Director of the Great Lakes Regional Pollution Prevention Roundtable. When not writing for Environmental News Bits, I'm an avid reader. Visit Laura's Reads to see what I'm currently reading.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s