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 →
By: Claire Dakhlia Intern, Office of Sustainability Initiatives As volunteers harvested greens, herbs and eggplant at a workday at the Cox Hall Educational Garden, a young boy and his dad walking by stopped to take a look at the garden. Within seconds, frequent volunteer Jamie Nadler (19C) invited them to tour the garden and gave the … Continue Reading →
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.
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 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.
By: Leanna Ehrlich, Office of Sustainability Initiatives Q: What are the origins of the soil remediation project? ES: My lab is working on greenhouse gas emissions, and we’re interested in how different agricultural techniques for growing corn affect greenhouse gas and ammonia emissions. We realized there was a lot of urban gardening going on … Continue Reading →
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 →
More than 40 species of elm are native to the Netherlands, the birthplace of Emory President Claire E. Sterk. As part of Sterk’s formal inauguration program Wednesday, she planted the Ulmus Americana, or American elm, on the Quad.
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 →