Emory Report
October 5, 2009
Volume 62, Number 6

2009 Sustainability Innovator Awards
The Office of Sustainability Initiatives presented this annual award at the Sept. 25 Sustainable Food Fair to the following individuals:

Patty Erbach-Ziegenhorn
, for her work over the past three years toward sustainable food innovations such as the Organic Box Program and establishing a sustainable food education coordinator position.

David Hanson
, in recognition for his service as interim director of Sustainability Initiatives, and his advocacy and support for the program.

Chaz Holt, in recognition for his work, as Emory’s first Farm Liaison, with Georgia Organics to build bridges between Emory and area farmers to help the University achieve its sustainable food goal.

Deena Keeler, in recognition of her work to make composting food waste at the DUC a normal part of the daily dining experience for students, and her composting work with Orientation and Homecoming this year.

Kiersten Murnane, in recognition for her marketing outreach and work to build Emory’s sustainability Web site and pledge.

Lee Smith, in recognition for his oversight of Orientation, which was nearly zero-waste and paperless this year.


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October 5, 2009
Celebrity chef Alice Waters applauds edible education

By Kim Urquhart

Chef, author and activist Alice Waters was on campus recently to champion Emory’s sustainable food initiative. Waters is the founder of Chez Panisse restaurant in Berkeley, Calif. and a leading voice in the “slow food” movement — a recognition of the strong connections between plate and planet.

Strolling through the Emory Farmers Market Sept. 22, she stopped to sample the locally grown produce, fresh baked breads and organic honey from the vendors and engage in conversation with the farmers. She visited informally with students and administrators, toured Emory’s educational food gardens and met with the chefs in kitchens. Later that week, a Sustainable Food Fair celebrated the Emory community’s growing sense of what it means to live sustainably.

Emory Report caught up with Waters at the farmers market to get her thoughts on the University's goal of 75 percent local or sustainably grown food in the hospitals and cafeterias by 2015:

Alice Waters’ impressions of Emory’s sustainable food initiative

Alice Waters on the importance of “edible education”