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Current Initiatives

• Assisted with the funding and operations of a student operated coffee cart

• Fresh Farmer’s Market outside Cox Hall every Tuesday from April-November

• Seasonal menus

• Purchased a digester to process compostable waste--deters

about 4-6 tons of waste per month (pre-consumer waste only at this time)

• Implemented compostable containers

• Sustainability Executive Chef position and a Sustainability Program Educator position

• Education classes about "sustainable" foods held in a test kitchen

• Tour the farms of our local growers to solidify relationships

• Reusable coffee mugs, reusable food containers to reduce waste

• Participants in the Zero Waste Program in Atlanta

• Employee and manager training

• Cook to order and batch cooking reduces leftovers

• Micro filtration cuts the use of cooking oils in half

• Evaluate purchasing and shipping methods in determining product purchasing

• Pre-consumer unused leftovers are donated to local food banks

• Purchase paper products that are compostable and recyclable

• Recycling includes cardboard, glass, plastics, mixed paper, fluorescent lighting, toner cartridges, motor oils and refrigerants

 

• Composting of pre and post consumer waste in residential dining at Dobbs

• Used cooking oils are sent to be converted into bio-diesel, and then used for Emory diesel vehicles

• Websites, table tents, displays, posters and other digital media promoting sustainability

• Support and participate in a student driven Sustainable Food Fair in September

 

• Use demonstration kitchen to provide educational support to students with a hands on experience

• Sustainability Committee that is part of Food Advisory Committee

• Hands-on student  cooking experiences

• Participate and showcase local food at student events

• Host a Sustainable Food Chef Lecture Series

• Sustainable Chef cooking challenge with local food during Earth Week

 

Summer Farm Tour


During the summer, members of the Emory Dining Green Team toured several Georgia farms to develop relationships with farmers, discuss obstacles unique to the Georgia farmer, and to plan food production for the upcoming academic year. To participate in the next Farm Tour, contact us to join the Green Team.

Potatoes