America To Go Proudly Offers Sustainable Vendors

The Office of Sustainability Initiatives and Procurement Services at Emory are excited to announce the next step toward the Emory Sustainability Vision goal: “All university events will be zero municipal landfill waste by 2020.”

Campus Facilities Reach Important Milestones

Emory’s 2025 Sustainability Vision identified four main action arenas, including utilizing Emory’s landscape, buildings, and operations to model best practices. This past year, campus departments made important strides toward realizing Emory’s Sustainability Vision goals

Emory Farmers Market Reduces Waste, Increases Options

The Emory Farmers Market has been a staple of the community since 2008 when it opened on the campus with its original seven vendors. The market was envisioned as part of Emory’s Sustainable Food Initiative, bringing the Emory community the opportunity to build relationships with farmers and producers who grow and make their food.

Emory Sustainable Food Fair Returns Friday

A class of Emory College students invites the entire Emory community to come out Friday to learn about sustainable food practices — and sample some tasty treats — at the 12th annual Sustainable Food Fair.

EUHM’s Rooftop Garden

By Claire Dakhlia | June 29, 2018 The importance of agriculture is emphasized all over Emory, whether in the Educational Gardens on the Druid Hills campus or at the Oxford Organic Farm on Emory’s Oxford campus. Students, faculty and staff have been involved in these initiatives on campus, but until recently, similar initiatives did not … Continue Reading →

Green Roofs Take Root at Emory

Emory senior Rebecca Park looked across a sprawling field of shallow plastic trays carpeting a flat, open-air swath of rooftop on the Math and Science Center and saw real estate ripe for rebirth.

Sisterhood of the Traveling Dining Hall

Todd Doyle | July 18, 2018 Author’s note: This is a follow up to http://news.emory.edu/stories/2016/09/er_duc_interim_dining_facility/campus.html. Opening in summer of 2017, the DUC-ling staff has served a year’s worth of meals to members of the Emory community. The interim dining hall project enters its second and final academic term with Emory, as construction of the CLC … Continue Reading →

When Sustainability Meets Cuisine on Behalf of Patient Care

Nestled in the acreage behind Emory University Orthopaedics and Spine Hospital (EUOSH), this small yet mighty garden provides an amazing bounty of organic, sustainably raised produce used in the preparation of patient meals.