Our Partners
The Sustainable Student Farm works with entities on and off campus to fulfill our mission. Here is some information about our partners.
University Dining Halls across the University of Illinois campus serve our produce year-round to students and faculty alike! Together, we help them fulfill their core value of sustainability by providing local and low-input produce.
The Illinois Sustainable Food Project brings together the Department of Food Science and Human Nutrition, the Department of Crop Sciences, and University Housing Dining Services at the University of Illinois. Grain and produce grown as part of research and teaching programs, student initiatives, and local collaborations are processed by students in the FSHN Pilot Processing Plant into finished products that are served in the University Dining Halls. The finished products typically travel less than five miles from field to fork, and create innovative student learning and research opportunities. The Pilot Processing Plant creates value-added products as part of their Illinois Sustainable Food Project.
The Sustainable Student Farm provides roma tomatoes for processing into tomato sauces for service on campus.
We provide fresh produce for Campus Recreation’s GetFresh! program. Get Fresh! is a seasonal foods program that aims to increase the availability, accessibility, and consumption of fresh, local produce and goods on campus.
We supplement the produce provided by Campus Recreation’s Food Assistance & Well-Being Program to students and faculty on campus.
The Illinois Arboretum is the gracious host of our Sustainable Student Gardens.
“Common Ground Food Co-op is a cooperatively-run grocery store owned by over 9,000 Champaign-Urbana neighbors. [They] focus on supporting the local food system, fostering conscious consumerism, and building a vibrant community.” (Sourced from Common Ground Food Co-Op’s main webpage.)
The Sustainable Student Farm is one of many local producers that contribute produce to Common Ground. We help to ensure consistency in available produce year round.