The Sustainable Aquaponics Research Center (SARC) will resume full operations in April, bringing back fresh produce and fish to the Armstrong Campus.

Bridgette Brinton, the director and curator of the Aquaponics Center, explained that “aquaponics is all about sustainable food production. The goal is less water, less pesticides, more produce that’s better quality and produced in a sustainable way.”

The facility has been out of service while undergoing renovations for the past year, which will allow Brinton and her workers to experiment with new produce. Plans are in place to reopen the online marketplace in April, offering students, faculty and staff the opportunity to purchase freshly harvested produce and sustainably raised fish.

The center is set to introduce a new species — hybrid striped bass — to its aquaponics systems, while also offering lettuce, garlic chives and more.

Beyond direct sales, Brinton plans to resume supplying produce to Eagle Dining. Prior to the hiatus, the lettuce used in the Southern Cafe’s salads was supplied by the center. This meant that the lettuce served was incredibly crisp, often harvested less than 24 hours before consumption.

In addition to physical upgrades, discussions are ongoing about a potential name change to eliminate confusion with the Student Accessibility Resource Center (SARC) and better reflect the Aquaponics Center’s diverse offerings beyond aquaponics.

“We are the OG SARC,” Brinton clarified. “The name predates the merger between Georgia Southern and Armstrong. No one knew about us and people discussing the name were unaware of another SARC.”

As Brinton and her team prepare to expand their offerings, they are actively seeking a new student worker to assist.

“It’s important to know where your food comes from,” Brinton stated. “However little or however much you care. It’s important.”

For more information about the Aquaponics Center and its offerings, contact.