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 … Continue Reading →
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.”
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.
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.
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.
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
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.