The technique of growing seafood and plants together in a single system, using the same water, may have originated as early as the Aztec civilization. It is currently reemerging as a novel idea for modern time with many potential benefits. However, the existing scientific research on which to base regulations and recommended best practices for aquaponics to ensure food safety is limited. Aquaponics combines hydroponics (growing plants in water) and aquaculture (raising aquatic species) into one system. As pumps recirculate water, nitrifying bacteria convert ammonia created by the fish to nitrates which are taken up as nutrients by plant roots. Aquaponic production reduces dependence on land for soil-based agriculture and irrigation water. It is also efficient, sustainable, and increasingly popular. Backyard gardeners and schools are setting up small-scale systems, while commercial producers have larger systems to satisfy demand for locally produced foods, even in urban areas. Because plant and animal-based food production systems are usually separate, even in diversified operations, current food safety programs may not have fully considered to what extent these programs are relevant or sufficient to ensure safety of aquaponically grown foods. This roundtable session will bring together researchers, regulators, and aquaponic growers to exchange information on aquaponic production and food safety, including discussion of the current state of knowledge with respect to aquaculture and agricultural-water treatment microbiology, potential produce safety hazards, and future directions for research to better characterize potential hazards and support best practices that mitigate risk. Since this is the first time aquaponics has been discussed at an IAFP meeting and attendees may not be familiar with it, a brief introduction to this topic will be given by Sarah Taber, Food Safety Director of The Aquaponics Association, before the discussion begins.