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Fresh from the Farm

See which fruits and vegetables we’re serving up fresh from local farms this week.

LOCAL FARMS
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Sustainable News

Georgia Organics Barbara Petit Pollinator Award

The 2010 Georgia Organics Barbara Petit Pollinator Award was awarded to Julie Shaffer on Feb. 20 in front of more than 1,000 people at the Classic Center in Athens as part of the Georgia Organics 13th Annual Conference and Expo. Read More

Farmers Market

Due to increased demand for local, sustainable food, the Emory Farmers Market will remain open until shcool is out. Come to the Cox Bridge each Tuesday, noon to 5:00 p.m., to meet the vendors and taste their offerings.

Café Campesino Coffee at Cox Hall

 

 

Sustainability at Emory University

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.

Vision 2015

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.


Campus Cafés Grow Fair Trade Choices
by Will Canon

Emory University began a discussion about the sustainability in our food system in 2007 with the creation of the Sustainable Food Committee. From this group of faculty, staff, and students came the direction and implementation necessary to meet an ambitious goal set for the University—75 percent of all food served in Emory’s cafeterias and hospitals must be sustainably grown or from local sources by the year 2015. This is no easy task for an institution the size of Emory, and particularly difficult in the era of globalization when the average piece of food travels 1,500 miles before it reaches your plate.

Click here to read the full article

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Goals for 2012–2013 Academic Year

• Implement Weigh the Waste program at Dobbs Market

• On – going education about recycling and composting

• Fully implement a composting program for food waste and reduce pre–and post–consumer food waste-Dining at Dobbs

• Provide 100% Fair Trade coffee and tea in all locations

• Increase the use of reusable food and beverage containers where possible

• Increase Georgia, regional and organic produce purchases from 38% to 45% (goal is 75% by 2015)


Not Your Average Turkey - Heritage Harvest Feast

 

National Nutrition Month 2010

 

Logo Decoder

So you want to eat green, but you’re not sure what all the different food logos mean? Here’s a guide to help you make your best food choices.Sustainable Logo Guide