Future of food in Illinois extends beyond agriculture

Illinois is home to some of the most fertile farmland in the world, yet almost 95% of the food Illinoisans consume comes from outside the state. Even more troubling? More than 1.6 million residents in Illinois experience hunger — and nearly 420,000 of them are children.

As families face rising grocery prices and supply shocks — from avian flu outbreaks disrupting poultry production to climbing beef prices — the need for a more reliable food system has never been more urgent. And as parts of our state grapple with ongoing drought, it’s becoming clear that the future of food must also be climate-resilient and less dependent on scarce natural resources. That’s why Illinois has started taking serious steps toward strengthening our food security and investing in a system that actually serves the people who live here.

Two years ago, my colleagues and I took a bold step by creating the Illinois Alternative Protein Innovation Task Force — the first of its kind in the nation — to answer a simple but forward-looking question: How can our state lead in the next chapter of food production?

Alternative proteins — foods made from plants, cultivated from animal cells, or fermentation-derived — give us the chance to produce more of what we eat right here at home. They use fewer resources, are more resilient and offer families additional choices at the grocery store. Having local food on store shelves increases stability when prices spike or supplies falter.

It’s also a major economic opportunity. Illinois is a hub for this growing industry, with companies choosing to headquarter in our state because of our workforce, agriculture industry and top-tier research institutions.

Illinois ranks third in the nation, behind only California and New York, for the number of companies making alternative protein products. Global leaders like ADM are expanding operations in Decatur. Nature’s Fynd, based in Chicago’s historic Union Stockyards, is making breakfast patties using microbes discovered in Yellowstone hot springs. Lincoln Park’s Clever Carnivore is focused on bringing cultivated meatball and bratwurst prototypes to market. And the University of Illinois’ iFAB Tech Hub, supported through state and federal investment, is turning Illinois crops like corn and soybean into the building blocks of sustainable food and other bio-based products — catalyzing Illinois’ biomanufacturing industry and creating jobs statewide.

Students in Illinois are also invested. At the University of Illinois and University of Chicago, a growing community of students is helping drive this momentum forward through the Good Food Institute’s Alt Protein Project, an international student movement advancing research and innovation in this growing field. Students are also gaining practical experience at U. of I. Urbana-Champaign’s Integrated Bioprocessing Research Laboratory, a dynamic hub connecting industry and academia to deliver real-world training through paid internships and research opportunities.

Together, these programs are preparing the next generation of scientists, engineers and entrepreneurs for careers that barely existed a decade ago — a clear sign that Illinois’ future leaders are already preparing to carry this work forward.

This work isn’t about replacing traditional agriculture; it’s about expanding it. Illinois farmers already grow the corn, soy and wheat that power both animal-based and alternative proteins. By diversifying what we produce and how we produce it, we can open new markets for these crops while supporting the next generation of farmers, scientists and manufacturers.

That’s why I’m extremely proud of the different perspectives this task force brought together. Researchers, farmers, nonprofits, food manufacturers and state officials all joined forces with the shared goal of strengthening Illinois’ economic and agricultural future. Together, we identified practical steps the state can take, like investing in university research and development, building workforce programs and increasing local food production to bolster the alternative protein industry in Illinois.

We have a long history of leading in food and agriculture. This work continues that tradition. When we work together, we can solve big problems in ways that benefit communities across the state — from Chicago to Carbondale.

The task force has given us a road map. Now it’s up to us to turn these recommendations into action. By investing in the future of food, we are investing in the future of Illinois — its workers, its farmers and its families.

State Sen. Mattie Hunter represents the 3rd District and serves as assistant majority leader in the Illinois Senate.