Photo of a chef working in kitchenAuburn University aquaponics project supplying fresh food for campus dining

On-campus dining has come a long way since the days of mystery meat and stale pizza. Students today enjoy options that can easily rival restaurant-quality meals. A new initiative at Auburn University is taking campus dining to a new level, using a farm-to-table approach to feed the bodies and minds of students.

The aquaponics project–a collaborative effort among the E.W. Shell Fisheries, the College of Agriculture’s Department of Horticulture and the Food Systems Institute–gives students a hands-on educational experience while providing Campus Dining with locally grown food to serve up some of the freshest meals in town.

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