Campus Dining

Student Affairs


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.


The most recent step in our journey toward sustainability is the elimination of disposable containers from our dining halls in Fall 2019.  Students who purchased a hybrid meal plan (including both block meals and dining dollars) received a free reusable to-go container.  This container may be used any time a student’s schedule doesn’t permit hanging out in the dining halls.  The container will hold a full meal of the student’s choice, and the student simply returns the empty container to the dining hall on their next trip, where it is washed, sanitized and ready to use again. Dining Goes Greener.

But the journey is far from over.  stay tuned as we take steps toward our vision:  a completely sustainable food system on campus.  This food system will include all aspects of food from planting to harvest to compost.  But this system will be unique in that it will include goals such as minimizing food waste in food prep areas and addressing concerns such as food insecurity (Campus Kitchens Project) and nutrition counseling.

Come on this journey with us!

Last modified: November 18, 2019