SDSU’s Aquaponics program grows healthy menu options

SDSU Dining is committed to providing the campus community with menu options that are responsible and sustainable. This commitment is both in accordance with the SDSU Strategic Plan and Aztec Shops’ mission to be responsive to the needs of the campus community.

Dining utilizes over 20 raised beds in the College Area Community Garden and Faculty-Staff Club garden to grow and harvest over a dozen vegetables. Some of the more high-yield ingredients include chard; carrots; tomatoes; peppers; pole beans; squash; radishes; and herbs. Additionally, twenty aeroponic towers were recently installed at The Garden at Cuicacalli patio that will produce 880 heads of leafy greens every three weeks.

These campus-sourced veggies and herbs will be served to the University community at a growing list of SDSU locations. KUSI’s Allie Wagner was live on campus learning more about this interesting program.

For more information visit eatatsdsu.com/campusgrown

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