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October 13, 2009
Source: Emory Report/October 5, 2009

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:

Listen to Alice Waters' impressions of Emory's sustainable food initiative.

Listen to Alice Waters speak on the importance of "edible education."


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