Real food challenge: Auburn requires 20% local source of dining food

October 18, 2019 | Montgomery Advertiser

On an average day, the Nile tilapia travels less than five miles from its watery home to an Auburn University dining tray.

It’s the circle of life at Auburn’s E.W. Shell Fisheries Center, where researchers are pioneering modern aquaculture and agriculture: fertilizing vegetable crops with the specially-harvested waste of commercial-grade fish, healthy and safe for everyday consumers.

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