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 35 raised beds in the College Area Community Garden and Faculty-Staff Club garden to grow and harvest over twelve types of fruits and vegetables. Some of the more high-yield ingredients include chard; carrots; tomatoes; peppers; pole beans; squash; radishes; and herbs. Additionally, twenty aeroponic towers were installed at The Garden at Cuicacalli patio that will produce 880 heads of leafy greens every three weeks.
These campus-sourced fruits, veggies and herbs will be served to the University community at a growing list of SDSU locations.
Where Can I Enjoy Campus-Grown Ingredients?
Support Campus-Grown by visiting The Garden at Cuicacalli, Faculty-Staff Club, UTK, and Salad Bistro. Select menu items tagged with the “Campus-Grown” logo.
By supporting Campus-Grown, you will help the SDSU community reduce its carbon footprint of produce delivery, reduce packaging needs, and contribute to enhanced nutrition and food quality at SDSU.