Chambana Sun

The University of Illinois Urbana-Champaign’s College of Agricultural, Consumer and Environmental Sciences (ACES) has partnered with the Illinois Department of Agriculture to donate meat from the 2024 Illinois State Fair Sale of Champions to food banks associated with Feeding Illinois. This marks the first instance under a new formalized agreement.

“At a time of historic need, this donation brings hope to our neighbors facing hunger across Illinois,” said Kelly Daly, President and CEO of the Eastern Illinois Foodbank, part of the Feeding Illinois network, upon receiving the donation on April 29. “We are grateful to work alongside the College of ACES and the Illinois Department of Agriculture to turn the hard work of young agricultural leaders into a vital source of nourishment for our neighbors and communities.”

The agreement specifies that 80% of the meat from Sale of Champions animals and the Illinois State Fair Processed Meats Competition will be donated to Feeding Illinois. The College of ACES will retain the remaining 20% to support education, research, and public outreach efforts through their Meat Sciences Laboratory, which contributes to workforce training while providing meat products to the public.

Freezing the meat allows it to be stored and distributed when both the Meat Science Laboratory and local food banks are prepared, ensuring resources are not wasted and reach those in need.

“This effort reflects the very best of our land-grant mission — connecting the hard work of Illinois youth with service to our broader community,” noted Anna Dilger, a meat science professor in the Department of Animal Sciences. “We are proud to support Illinois agriculture, enhance student learning, and help fight food insecurity across the state.”

Anna Dilger also involves winning exhibitors by inviting them to tour the Meat Sciences Laboratory, giving them the opportunity to observe the processing of their animals and see how their efforts contribute to food security in Illinois. Exhibitors have the option to have their animals’ hides processed by a local tanner as a keepsake. They are also invited to the college’s annual Celebrate Food and Ag Day event to honor their achievements and connection to the agricultural community.