September is Local & Sustainable Food Month!

Sustainable food procurement and providing access to nutritious, seasonal and local food are cornerstones of Emory’s sustainable food initiative. These efforts contribute to the revitalization of healthy, regional food systems and to a healthier campus. 

The Race and Difference Colloquium Series

Digital Conversation via Zoom

This talk will discuss the role of race in recruitment, selection, and ultimate job choice. It will benefit students to understand how race-ethnicity has relevance for applicant screening and their … Continue Reading →