Current Initiatives

Composting

Composting of pre- and post-consumer waste in residential Dining at Dobbs and retail dining Cox Hall

Reusable coffee mugs, reusable food containers to reduce waste
Continue to purchase and use compostable containers, silverware , napkins, soup cups, and soup lids

Recycling

Recycling includes cardboard, glass, plastics, mixed paper, fluorescent lighting, toner cartridges, motor oils, and refrigerants
Closed Circle Recycling: Emory Dining’s compost was repurchased from the composting company by Emory University and used across campus for various reasons

Education

Train staff to ask “For here or to-go?” to encourage using a plate or basket while dining in
Educational classes about "sustainable" foods
Hands on experience
Tour the farms of our local growers to solidify relationships
Employee and manager training
Sustainability Committee that is part of Food Advisory Committee
Host a Sustainable Food Chef Lecture Series
Use demonstration kitchen to provide educational support to students with a hands on experience
Hands-on student cooking experiences
Websites, table tents, displays, posters and other digital media promoting sustainability

Facilities

Low flow flush devices on employee restroom toilets provide the option to use less water when flushing
Seeks out vendors that provide products at competitive prices that sustain our food source like White Oak and Brass town
Seeks out and supports local vendors and artisans at our weekly Farmers Market, promoting local sustainable products
Offer filtered water from hydration station to reduce plastic bottled water usage, reducing landfill
All lights in the office, storeroom and walk-in coolers on timers to turn off when not in use, saving electricity
All hand sinks set with automatic on and off switches reducing wasted water if left running
All new kitchen equipment purchases must fall into LEED Guidelines of Energy efficiency

Farmers/Food

Fresh Farmer’s Market outside Cox Hall every Tuesday excluding summer and school holidays
Seasonal Menus
Menus feature Georgia growers/ranchers/companies
Specials featuring a Georgia grown, organic, grass fed beef from White Oak Pastures and Springer Mountain Farms chicken
o Local organic granola
o Local fruit smoothie drink
o Local cheese
o Local milk
Purchase local produce when available to help sustain local farmers and provide better quality produce to customers.
Cook to order and batch cooking reduces leftovers
Micro filtration cuts the use of cooking oils in half
Used cooking oils are sent to be converted into bio-diesel or used in post-secondary products used in Emory vehicles
Evaluate purchasing and shipping methods in determining product purchasing

Partnerships

Summer Farm Tour