> SCHOOLS > LIBRARIES > RESOURCES > SEARCH > EMORY HOME
  > HOME   > ABOUT US   > PROGRAMS   > COMMUNITY OUTREACH   > CURRICULUM & RESEARCH   > GET INVOLVED   > EARTH MONTH
February 1, 2008
Source: Emory Sustainable Food Committee

As part of Emory University’s commitment to sustainability, it has established a goal that 75% of food served on campus be locally or sustainably grown by 2015. The Emory Sustainable Food Committee has clarified purchasing guidelines for local and sustainable definitions and goals.




Download: ProducerGuidelines2-27-08.doc.pdf (45.7 KB)


Bookmark and Share