SDSU Dining- Campus Grown

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.

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. You may also inquire about ordering a harvest basket for your next department meeting by emailing

Thank you!

Photo of employees picking out vegetables from the garden.
Photo of cutting fresh radish.
Photo of trays of growing vegetables.
Photo of fresh organic bell peppers.
Photo of aeroponic towers with vegetables.
Photo of employees holding fresh grown organic vegetables.
Photo of an employee holding out a vegetable from an aeroponic tower.
Photo of an employee holding an organic grown pepper.
Photo of an employee cutting vegetables

For Dining related questions
please contact SDSU Dining at: or 619-594-7640

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