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Facilities & Waste Management

At Emory Dining, we are passionate about feeding people, not landfills. http://flashfoodasu.files.wordpress.com/2013/01/foodrpng_700pxw.pngOur waste fighting efforts are guided by the United States Environmental Protection Agency’s Food Recovery Hierarchy.

Source Reduction: The best waste strategy is to prevent it from happening in the first place. We do this by preparing food from scratch in small batches and cooking from stem-to-root.

Feeding Hungry People: Even with a proactive approach, sometimes leftovers happen. We work with Campus Kitchens at Emory to recover some of the leftovers at Dobbs Market and Cox Hall that are still safe to eat but can no longer be served in the cafes. Campus Kitchens repurposes and distributes this food for people in need in our own community.

Total Food Donations to Campus Kitchens of Emory From Dobbs Market and Cox Hall
Month donations (lbs.)
September 2015 277.4
October 2015 330.2
November 2015 347.9
December 2015 166.5
January 2016 126.6

Industrial Uses: Our used fry oil is collected by Southern Green Industries and converted into Biodiesel to fuel the Emory Cliff Shuttles.

Composting and Recycling: We are working alongside Emory Recycles and the Office of Sustainability Initiatives to implement composting and recycling programs in our dining locations. All of our to-go ware is either compostable or recyclable. 


  • All food waste
  • Napkins
  • Compostable to-go ware: cutlery, clamshells, containers composed of PLA (#7), green straws, Coca Cola cups

Comingled Recycle

  • Aluminum
  • Glass
  • Plastics (#1-7)
  • Wrappers
  • Mixed paper