Tuesdays at the Cox Hall Bridge
12:00PM - 5:00PM
Year round except during summer and school breaks
Emory Farmers Market features fresh, local produce, organic and sustainably-produced meat, bread, cheese, honey and other artisan products. In addition to providing delicious, healthy, and convenient food choices to the Emory community, the market encourages us all to interact with Georgia farmers, expand our knowledge about healthy eating and sustainable production and establish a relationship with the people who grow our food—an essential component of a local, sustainable food system.
Farmers Market Events
On some days, live music, chef demos and exciting themes add to the Emory Market action.
- January 25
Eat your (ugly) Vegetables, Roots Veggies 101 12-5 p.m.
- March 15
Ideas of March Market-Chili Cook Off 12-5 p.m.
- April 19
- May 3
Annual Berry Bash 12-5 p.m.
- June 22
Second Annual Ice Cream Social 12-5 p.m.
Farmers Market Vendors
- Marco Martinez-Obregon
- Artisan salsas and tamales
- H&F BREAD COMPANY
- Chef Linton Hopkins
- Artisan breads and pastries
- THE VEGGIE PATCH AT BOUCHARD FARMS
- Jim and Karen Bouchard
- Organically grown vegetables
- ANTICO MERCANTE
- Franco Boeri
- Artisan cheeses, salamis, olives, and pastas
- HIDDEN SPRINGS FARM
- Ray and Donna Lopes
- Large variety of local honey, farm fresh eggs
- PURE BLISS ORGANICS
- Jon Morgan, Antonio and Krishna DaCosta
- Organic granola, nuts, trail mix, energy bars, vegan cookies
- PINE STREET MARKET
- Rusty Bowers
- Handmade cured meats from local animals
- FAIRYWOOD THICKET
- Kim and John Conner
- Jams and jellies made from native fruit
- We assisted with the funding and operation of a student-run coffee cart.
- Equal exchange, organic and fair trade-certified coffees are served across campus.
- Our weekly Farmer’s Market offers fresh, local produce, organic and sustainably-produced meat, bread, cheese, honey and other artisan products to.
- Seasonal menus feature foods from Georgia growers, ranchers and producers.
- We make our own ice cream with milk and cream from Sparkman Cream Valley right in Moultrie, GA.
- Our on-site digester processes compostable waste, deterring about 4-6 tons of waste per month.
- All food containers are compostable.
- The Sustainability Chef Coordinator implements environmentally-aware practices in our kitchens.
- The Sustainability Program Educator teaches our campus community about ongoing green efforts.
- Education classes about sustainable foods are held in a test kitchen.
- Reusable coffee mugs and food containers reduce paper waste across campus.
- “Weigh your Waste program” educates our community about how much waste is being produced every day in dining halls.
- We are founding members of the Green Foodservice Alliance.
- We are part of the test group for "green certification" for college and university food service.
- We participate in Atlanta’s Zero Waste Program.
- Employee and managers are thoroughly trained in sustainability strategies.
- Green office practices are adopted by our management team.
- Cook-to-order and batch cooking approach reduces leftovers and cut back on waste.
- Micro-filtration cuts the use of cooking oils in half.
- Purchasing and shipping methods play a part in product purchasing decisions.
- Pre-consumer leftovers that cannot be reused are donated to local food banks.
- Our paper products are 100% compostable and recyclable.
- Cardboard, glass, plastics, mixed paper, fluorescent lighting, toner cartridges, motor oils and refrigerants are included in our recycling efforts.
- Used cooking oils are sent to be converted into bio-diesel, then used to fule for Emory diesel vehicles.
- Recycling stations are provided outside all dining facilities.
- All office staff are supplied with desk-side mixed paper recycling containers.
- Websites, table tents, displays, and posters promote student involvement in Green Dining.
- We support and participate in a student-driven Sustainable Food Fair in September.
- The Food Advisory Committee includes a dedicated Sustainability Committee.
- Hands-on student cooking experiences are offered in dorm demonstration kitchens.
- We participate in and showcase local food at student events.
- We host a Sustainable Food Chef Lecture Series every ear.
- The Copper Chef cooking challenge which highlights local food as its main ingredients.
- Grounds for Growth program supplies used coffee grounds to be used as compost.