Emory Dining sources foods from nearby producers whenever possible. We give highest priority to Georgia farmers and hope to buy even more of our food from areas close to Emory as products become available. We have additional partners throughout the eight-state region of Georgia, Florida, South Carolina, North Carolina, Tennessee, Kentucky, Alabama, and Mississippi.
In addition to reducing the university’s carbon footprint, purchasing local foods supports these critical sustainability goals:
These farms produce foods used in our dining locations when in season:
Podoponics Lettuce (Mixed Green)
Peppers, Green Bell Medium
Yellow Squash, Zucchini, Turnip Greens, Bean Snap, Oranges, White Corn, Cherry Tomato, Grape Tomato, Cauliflower, Eggplant, Cabbage Greens, Butternut Squash,