Sustainable Food Institute of America Provides County Board Update on Ongoing Farm-to-Table Initiative

Sangamon County received an update this month from the Sustainable Food Institute of America (SFIA) regarding continued progress on the County’s farm-to-table initiative. The report highlighted the advancements made across several large commercial kitchens participating in the program, as well as the broader regional partnerships supporting local food integration.

Four years ago, the County commissioned SFIA to determine whether a fully developed local food system could be feasible in Sangamon County. Through 54 stakeholder interviews, the assessment confirmed strong interest in locally sourced food but identified a lack of infrastructure and expertise needed to build such a system. Using ARPA funding, Sangamon County then engaged SFIA to work directly with four institutional kitchens to expand scratch cooking, reduce food waste, and increase the use of locally produced ingredients.

SFIA reports that the program has now completed two full years of implementation at the Illinois Presbyterian Home on Chatham Road, one year in two additional kitchens, and has recently launched operations in a fourth. At the Illinois Presbyterian Home, scratch-cooked meals have increased from 10 percent to approximately 25 percent. Year-two program goals include reaching 50 percent scratch cooking and 25 percent local food purchasing.

Pawnee Schools, one of the earliest institutions to participate, continues to serve as a model site. The district has reached more than 90 percent scratch cooking and roughly 40 percent local-food sourcing, with approximately $52,000 spent on locally grown products from Sangamon and surrounding counties. The next phase of the program in Pawnee will focus on increased classroom involvement, teacher participation, and continued data tracking to support long-term growth.

Pleasant Plains, a more recent partner, has also seen a rapid increase in scratch cooking. Program staff are pacing growth deliberately to avoid burnout, while still maintaining steady progress. A fourth kitchen in the program has experienced staffing challenges, but SFIA anticipates full implementation by June of next year.

In addition to work taking place in participating kitchens, Sangamon County has partnered with the University of Illinois Extension to support regional farm-to-table expansion. Approved in 2023, the partnership focuses on strengthening supply chains, expanding institutional support, and building long-term capacity for local food purchasing across central Illinois.

Data tracking continues to guide the initiative’s development. Metrics such as Pawnee’s consistent 90 percent scratch-cooking rate and strong local-food spending help demonstrate the program’s effectiveness and inform future implementation strategies.

Sangamon County officials note that the goal of the initiative remains clear: improve meal quality, reduce waste, and support a sustainable market for local farmers while expanding opportunities for institutions throughout the region.