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 … Continue Reading →
Sustainability small grants help fund campus and health care initiatives
By Rachel Musetti, Emory Report, 12/3/19 Every year, Emory’s campus is enlivened with new ideas proposed and executed by students, faculty and staff seeking creative ways to participate in sustainability … Continue Reading →
Emory partnership will help preserve farmland, boost local food system
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 … Continue Reading →
From Georgia Farms to Emory Tables
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 … Continue Reading →
Connecting Adults with Autism and Pollinator Protection to the Educational Garden Project
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 … Continue Reading →
Go green for Emory’s annual recycling competition
Everyday choices by students, faculty and staff are key to reaching Emory’s goal of diverting 95 percent of waste from landfills by 2025. The impact of those individual efforts is … Continue Reading →
Green school buildings put metro Atlanta in design spotlight
By Nedra Rhone, The Atlanta Journal-Constitution From https://www.ajc.com/news/local-education/green-school-buildings-put-metro-atlanta-design-spotlight/KWGNtVKVZE1dIWK8N1o2YK/ When Scott Starowicz was in elementary school, things like iPads and iPhones didn’t exist. “I had to go outside. We are bringing … Continue Reading →
Food pros learn how to make breakfast meat-free and tasty
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 … Continue Reading →
Emory earns 2019 Outstanding Institutional Recycling Program award
Emory University’s efforts surrounding recycling and sustainability continue to earn notice. The latest recognition is from the Georgia Recycling Coalition (GRC), which gave Emory its Spirit of Green Award for … Continue Reading →
Emory Celebrates New PATH Trail Options
As traffic spun past on North Decatur Road, members of the campus and neighboring communities gathered outside Emory’s Performing Arts Studio on Friday, Sept. 27, to celebrate the completion of … Continue Reading →