Auburn University is not just renowned for its academic excellence and vibrant campus life; it’s also making significant strides in transforming campus dining through its innovative Food U program. This initiative is revolutionizing Auburn Food by focusing on sustainability, local sourcing, and providing invaluable hands-on learning experiences for students. Food U is setting a new standard for university dining, ensuring students have access to nutritious, fresh, and delicious meals while contributing to a more sustainable food future.
Food U stands out as a unique network of partnerships across Auburn’s campus, all dedicated to enhancing student life and promoting a more sustainable approach to food. By collaborating closely with horticulture students and faculty, Food U has developed a comprehensive system that not only offers appealing and sustainable auburn food options but also actively combats food insecurity on campus. Recognizing that many students lack consistent access to nutritious food, Food U proudly supports the Auburn Campus Food Pantry, ensuring that students have access to the wholesome foods they need to thrive.
The program offers a deeply enriching experience for students involved in every stage of the food cycle. Horticulture and agriculture students gain practical, hands-on experience by planting, nurturing, and harvesting produce. This direct involvement provides them with invaluable skills in their fields of study and contributes significantly to university research. Furthermore, these students experience the unique reward of seeing their peers enjoy the auburn food they have cultivated, creating a tangible connection between their hard work and the well-being of the campus community.
Glenn Loughridge, Director of Campus Dining, highlights the integrated approach of Food U: “Integration with the Rane Culinary Center and student dining facilities offers students a clear view of the food production process. They are able to truly experience the impact of their work.” He emphasizes the dual benefit: “The students who grow the food realize they are making a positive impact on their fellow students’ lives, all while gaining crucial on-the-job training.” This initiative extends beyond traditional agricultural fields, engaging students from diverse academic disciplines across campus, making auburn food a truly interdisciplinary project.
“Our vision is to involve every part of the campus community in our food process,” Loughridge explains. “We have supply chain management students designing inventory, delivery, and invoicing systems for campus-grown food. Public relations students help us promote Food U, and biosystem engineers are exploring innovative ways to repurpose food waste.” This holistic approach ensures that Food U is not just about producing food, but about creating a sustainable and efficient food ecosystem within Auburn University.
Students participating in Food U have the opportunity to work in several cutting-edge facilities. The freight farms utilize state-of-the-art vertical farming technology, while the aquaponics center employs a sustainable system where live fish nourish the plants. The forthcoming Transformation Garden will further expand the program’s capacity for organic produce. Additionally, Food U has been instrumental in establishing rooftop gardens at the Rane Culinary Science Center. This partnership between the departments of horticulture, culinary science, and hospitality allows for a true rooftop-to-plate dining experience, enhancing the freshness and quality of auburn food.
During a visit to the freight farms in March, the innovative growing process was clearly visible. Spring mix lettuce thrived in vertical stacks, illuminated by specialized LED lights that mimic photosynthesis. This firsthand experience provided a valuable insight into the source of the fresh produce and reinforced the commitment to high-quality auburn food. The harvested produce is delivered directly to dining halls, unprocessed, ensuring peak freshness. The program boasts that the oldest lettuce served is only two days post-harvest, a testament to the rapid and efficient farm-to-table system. The superior taste and quality are undeniable, setting this auburn food apart from typical university dining fare, a difference that is appreciated by students.
Gwen Ward, Administrative Specialist in Auburn’s campus dining office, playfully notes the popularity of Food U produce: “The food never lasts long enough to go bad! It simply doesn’t get any fresher.”
Food U actively seeks new partnerships to expand its network and collaborate with those who share its mission. As the program continues to grow, it is furthering its objective of fostering a brighter future for the Auburn community. Students involved in Food U are not only gaining valuable skills and knowledge but are also developing a passion for sustainability and service that will extend far beyond their time on campus.
Loughridge summarizes the program’s impact: “We have built-in value to what we do. We are proud of what we have created here, of our students, and of the institution.” Food U is not just about providing auburn food; it’s about cultivating a sustainable future and empowering students to be leaders in food innovation and sustainability.
For more information about Food U and to see their latest updates, visit their Instagram page at @aufoodu. Students interested in getting involved can reach out to Gwen Ward via email at [email protected] or contact the Auburn University Campus Dining Office at [email protected].
Molly Thornton, an undergraduate student in Public Relations, contributed to the original article.
Learn more about SDGs & AU and Auburn’s sustainability initiatives.
