About

A food system encompasses the farms where food is produced, the consumers who purchase and eat that food and all of the steps that get food from the farm to the table. At present, food travels an average distance of 1500-2500 miles from farm to consumer. There is growing interest in local, regional or community-based food systems, where foods are produced, processed and sold within a defined geographic region. Proposed benefits of local food systems include greater food security, stronger relationships between producers and consumers and more diversified farming operations and food businesses. Consumer interests in health and “knowing their farmer” are creating opportunities for more fresh foods, small scale farms and food-related businesses, while raising interesting questions about economic, social and environmental impacts of food systems.

University of Illinois researchers and Extension personnel, along with our partners around the state, explore how foods are produced and how the food system, from the farm to the table, affects our environment, our social structure, our health and our economy. Food production research explores sustainable farming practices and developing foods with specific benefits (e.g. foods with enhanced cancer fighting compounds). Those working on processing, distribution and marketing issues identify ways to revitalize small scale local processing, provide alternative food distribution models and broaden marketing channels, particularly direct marketing venues. Others investigate the impact of food systems on human nutrition and health or the role of food systems in community and economic development in both urban and rural communities.