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.”
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
By: Jamie Lutz, Intern, Office of Sustainability Initiatives Emory students and staff have been growing food together for years through the Educational Gardens across campus, coordinated by the Office of Sustainability Initiatives. This past summer, Gardens Coordinator, Erik Edwards, introduced two new programs to engage a wider community with the campus gardens in new and … Continue Reading →
A year after its launch, Emory’s 2018 Waste Management Policy has already led to a measurable increase in the amount of campus waste that is diverted from area landfills. Emory seeks to divert 95 percent of campus waste from municipal landfills by 2025 through standardization of all indoor and outdoor waste bins, removal of desk-side waste service, … Continue Reading →
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.
Photo: Kay Hinton Article By Nedra Rhone, The Atlanta Journal-Constitution The whims of Mother Nature have weighed heavily on Georgia farmers in recent years, but weather isn’t the only challenge they face. Developers have increasingly encroached on farmland, leaving farms vulnerable to the highest bidder and gradually reducing the amount of prime agricultural land in the … Continue Reading →
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.
In the May 31, 2019 issue of Science, young scientists lent their perspectives on personal sustainable behavior change in the article NextGen Voices: Science-inspired sustainable behavior. The Emory Office of Sustainability Initiatives recently posed the same question to our weekly newsletter readers: How has your awareness of science inspired you to adopt more sustainable and … Continue Reading →
Dispelling the Myth of the Emory Bubble: Connecting Calls to Action from the Environmental Justice Movement to Campus and Community Change Many who come to Emory, especially undergraduate students, may have heard the term “the Emory Bubble,” which is most often used to describe a feeling of geographic and social disconnect between Emory community members … Continue Reading →
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 →
From https://www.fox5atlanta.com/news/food-pros-learn-how-to-make-breakfast-meat-free-and-tasty By Beth Galvin ATLANTA – Emory University Hospital Executive Chef Mike Bacha is working quickly, knowing he will soon have a crowd lining up for breakfast. “We’re feeding about 100 people today,” Bacha says. Breakfast in the South usually means eggs, sausage, bacon and grits. But the Humane Society of the United States is teaching … Continue Reading →
From Emory News Center – read original article here. Joe Reynolds wasn’t born into a farming family. But that didn’t stop him from finding his way to a life deeply rooted in the rusty Georgia soil. For the past 12 years, Reynolds and his partner, Judith Winfrey, have been raising organic crops on leased land … Continue Reading →
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.
December 12, 2019 By: Franzene Minott Published Originally in Georgia Social Impact In 2015, Emory solidified its position as a sustainability pioneer after their Strategic Vision outlined the ambitious goal that 75% of food served in the university—and 25% in the hospitals—would be locally or sustainably sourced by 2025. Reaching this target would require an ambitious and innovative … Continue Reading →
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 →
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.
Compost, Now! By Davida Halev, Senior in Emory College, Sociology Major and Sustainability Minor Georgia has a food problem and it’s not what you think it is. Despite one out of every seven Georgians being food insecure, over 800,000 tons of food waste ends up in Georgia landfills each year (Georgia Environmental Protection Division). In … Continue Reading →
Fermentation and Food Waste By: Jasmine Lin, Junior in Emory College, Anthropology and Human Biology Major I would be lying if I said I didn’t try out my own sourdough starter last summer. My starter, a fermented mix of flour and water, had a unique microflora of wild yeast and lactic acid bacteria. The combination … Continue Reading →
International Experts Agree: Reusables are COVID-19 Safe By Davida Halev, Senior in Emory College, Sociology Major and Sustainability Minor In early 2020, restaurants were starting to see a shift away from disposable packaging. Last January, Starbucks implemented a Resource-Positive Future act which incentivized the use of reusable coffee cups. The restaurant chain Just Salad was … Continue Reading →
Tips for Reducing Food Waste By: Elizabeth Beling, Senior in Emory College, Sociology major and Sustainability minor In the United States, 80 billion pounds of food are thrown away each year. That’s 219 pounds of food waste per person. Why is this a problem? One core issue is that this food could be going to … Continue Reading →