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When you think of a college campus cafeteria, do you think about fresh-picked veggies like leafy greens, tomatoes, cucumbers, and peppers?

Probably not! But at Auburn University, that’s what you’d find. Along with familiar favorites like pizza and burgers, students can find a wide variety of local fresh food to fuel their bodies and minds.

Glenn Loughridge is the director of campus dining and concessions at Auburn University. He shares the ins and outs of his daily work, goals, and passion for high-quality and nutritious food.

Press play to learn:

  • How food and community are inextricably linked and how Auburn University is a perfect example of this
  • How college students’ tastes evolve from freshman to senior year
  • How new advances in technology are helping kitchens mitigate staffing issues and high demand for culinary talent
  • The relationship between GPA and transactions at university dining

Tune in for the full conversation and learn more at

Episode also available on Apple Podcast:

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