At this year's Explore ACES, join the Student Sustainability Committee (SSC) and the Food Science & Human Nutrition (FSHN) Pilot Plant for a special SSC tour of the Pilot Plant facility! The plant gives students an experiential opportunity to test new food processing technologies, examine nutritional breakdowns, and contribute to the local food system. This special SSC tour will explore flour milling, tomato sauce processing, hot sauce processing, and more! You'll even get to taste hot sauce with peppers produced at the Sustainable Student Farm. We look forward to seeing you on March 9th at 9:15am, 11:00am, or 1:30pm. Signup here: https://goo.gl/forms/WAtT3klPwxmp8Eaq1

This project is a significant expansion of the current local food partnership existing between the Student Sustainable Farm (SSF), Multifunctional Woody Perennial Polyculture (MWP), FSHN Pilot Processing Plant (PPP), and UIUC Dining. Presently the Sustainable Agriculture Food System grows, processes, and serves on campus a variety of tomato sauces (pizza sauce is served across campus) and hot sauce. Soon, the Sustainable Agriculture Food System will add a whole wheat flour milling line. It have a very successful and growing program to provide quality, sustainable, and local food products and education to the UIUC students. This particular project will focus on the addition of a fresh juice processing line that will be able to handle a wide array of fruits and vegetables, packaged into an array of containers from single serving to bulk. As with the other projects, this partnership has no funding for large capital equipment expenditures, and relies on grants to increase its capacity. Dining Services is a strong partner in this project and has agreed to provide a grant to help with the purchase of items needed to produce fresh juice products including a harvester for fruit from the MWP site. The full proposal requested both juice extraction and juice bottling equipment. This phase of funding covers remaining bottling equipment costs. All bottles will feature messaging urging students to recycle and spotlighting sustainable goals and outcomes This proposal directly funds: 1) Bottling equipment 2) Some associated supplies.

This project allows campus to process wheat and oats grown on several of the UIUC campus farms into a finished flour product that will be utilized in the UIUC Campus Dining Halls. There are currently ~20 acres of ground planted in wheat/oats on the Urbana campus as part of large breeding program, and many more acres available off of the direct Urbana campus. Additionally, the University has significant acreage on campus that could be converted to grain production if needed.

Each acre of wheat produces 40-80 bushels of grain (2400-4800 lbs) depending on variety, producing up to ~4000 typical loaves of bread. The varieties of flour can be used to produce a number of products (bread, pastries, cakes, pasta, biscuits, etc.). One of the more exciting possibilities is making pizza dough to combine with the pizza sauce project already running, bringing campus dining very near an entirely locally produced pizza product.