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.
Emory Dining's Sustainability Vision
Emory Dining strives to provide delicious, nutritious food, produced by local and regional producers, in a manner which sustains the earth, and supports the local economy.
Emory Dining is the first certified college campus in the Green Foodservice Alliance Green Certification Program.
Click here to view the certificate.
Goals for 2009-20010 Academic Year
- Increase Georgia, regional and organic produce purchases from 38% to 45%
- Increase overall local/sustainable purchases in resident dining from 20.8% to 25% (goal is 75% by 2015)
- Incorporate reusable food and beverage containers
- Serve Certified Fair Trade Coffee at Cox Hall, Zaya's at the Depot, Cafe Montage, Caffe Antico, Coffee Bar and Cafe at the School of Medicine, Miss Jean's Place at the Law School, Jazzman's Cafe at Woodruff Libary, Math and Science Building, and School of Public Health, Einstein Bros. Bagels at the DUC and the Business School, Cafe a la Cart at Whitehead, Emory Market at Clairmont Campus, WReC Room at Woodruff Residential Center, and at the Green Bean Coffee Cart
- Fully implement a composting program and reduce pre- and post-consumer waste
- Educate about recycling and composting
Alice Waters, Vice President of Slow Food International and Executive Chef of Chez Panisse in Berkeley, CA visited Emory Dining on September 22, 2009. View pictures from her visit below.
Click here to read more about Chef Waters.
Emory National Recycling Week
Click on the links at left to learn more about Emory Dining's Sustainability Program.
The Emory community enjoyed an Onion Fry on June 16, 2009.