The sustainability practices of Emory Dining are only a portion of Emory University's Sustainability Initiatives. For more information about Emory's Office of Sustainability Initiatives,click here.
Emory's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in the hospitals and cafeterias by 2015. Sustainably grown food attends to environmental health, worker welfare and wages, and farm viability, as well as taste and nutrition.
You probably care about the environment and creating a Better Tomorrow for your planet if you’re visiting this website, and we are proud to say we do too!
We recognize we have a responsibility to use our resources wisely and to protect them for future generations. As demonstrated in our Better Tomorrow Commitments, we have an unwavering dedication to creating exceptional experiences for you that result in increased personal health, as well as a sustainable environment and strong communities in which we live and serve.
You can expect us to proactively move forward while striving to achieve our Better Tomorrow Commitments, and to let you know the progress we are making together in North America. Learn more about our environmental performance in our 2010 Sustainability Report.
One specific example of a healthy choice we provide that is good for both you and the planet is with the seafood offered on your campus. Your Sodexo team is committed to sourcing 100% of our contracted seafood from sustainable sources by 2015. We are working with our suppliers and distribution partners to phase out seafood that is not certified by either the Marine Stewardship Council or the Global Aquaculture Alliance's Best Aquaculture Practices Program. We are pleased that we were able to increase how much we spend on sustainable seafood significantly in both the United States and Canada.
Reducing organic and inorganic waste are other areas in which we are committed to working with our campus partners to make a real difference. Sodexo campuses across the country offer reusable mugs and takeout containers, train employees on waste reduction, and offer trayless dining to reduce the amount of food, packaging, energy, and other resources that are wasted.
Additional ways we strive to minimize our environmental footprint and to promote sustainable practices include: