Campus Dining is on a sustainability journey, incorporating the best, most sustainable practices throughout all phases of food service on Auburn University’s campus.
Every journey beings with a single step, and this journey started in Fall 2014, when we eliminated polystyrene from all campus dining facilities. Styrofoam-free
Photo of fresh fish and cucumbers from Aquaponics served at Fresh from the Plains –>
Forging a creative, mutually beneficial relationship with Auburn’s horticulture and fisheries departments was the next step in the process. This collaboration supports the Aquaponics system, growing fish and vegetables at the E.W. Shell fisheries center and supplying these fresh foods to campus within hours of harvest. Aquaponics
The next step led us to the corner of Wire Road and Shug Jordan Parkway, the location of the College of Agriculture’s Lambert-Powell Meats Lab. The partnership created with this group provides Auburn’s campus with fresh beef and pork products.
The commitment to sustainable foods took a big step forward with the award of our most recent dining contract in May 2018. This contract specifies that 20% of foods served on campus must be procured from local sources.