Sustainable Food Fair

In the Spring of 2007, Professor Peggy Barlett created a new anthropology course called “Fast Food/Slow Food” that introduced undergraduates to the issues of sustainable food systems and was the incubator for the Sustainable Food Fair. Then in 2016, Dr. Simona Muratore, a specialist in Italian culture and diet, took over leadership of the Fall Food Fair class. With a lively event, the Sustainable Food Fair fosters greater awareness of sustainability issues in food and expands knowledge of the pros and cons of different production systems, including issues of environmental impact, social and cultural impact, diversity, taste, and nutrition/health issues among the Emory community. There will be locally farmed food and vendors, live music and performances, and interactive educational tables on topics such as fair trade, local produce, and modern diets at the fair!