SGA’s Campus Dining team works as a liaison between Auburn students and the staff at Tiger Dining. The Campus Dining team receives feedback from students and ensures it is heard and acted upon.
Currently, this team is working with Tiger Dining staff on adding more 24-hour food options to our nursing, engineering, forestry, and library buildings. SGA created solutions for making food faster and more convenient in athletic facilities such as Jordan-Hare Stadium, Auburn Arena, and Plainsman Park. They also have found creative ways to promote Edge Heritage Nights, and better serve our students with food allergies.
With SGA’s Executive Goal of improving dining sustainability, we are working toward reusable take-out containers and an on-campus composting site. We have also been utilizing fresh food grown at our Aquaponics and Meat Lab sites. This allows us to use food grown right, in Auburn.
We have focused on reducing food waste by partnering with Campus Kitchens, an on-campus organization focused on repurposing unserved food from dining locations to give to students at no cost. Dining is also cooking up a centralized resource center to fight food insecurity on Auburn’s campus. About 27% of Auburn students are food insecure, meaning they may not know where their next meal is coming from, or have access to healthy, nutritious meals. Tiger Dining is also working with the Campus Food Pantry, Auburn Cares, and Auburn Foods in hopes of dramatically lowering this number.
In Fall 2022, Auburn’s Hey Day Market, located next to the Tony & Libba Rane Culinary Science Center, was opened. Hey Day Market has nine dining options, a full-service bar, a brewery, and a coffee roastery. Auburn welcomed The Edge, a brand new dining hall, in Fall 2021. The Edge is offering more options than any other location on campus with our best team working to make delicious food for students.
