October is Energy Awareness Month!

In Georgia, our lives are largely powered by non-renewable fossil fuels, such as coal and natural gas. Because of the public health and climate impacts of fossil fuel use, Emory’s 2025 Sustainability Vision focuses on energy efficiency and the increased use of renewable energy to mitigate climate change and improve air quality.

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EEGP Open Workdays: Theology Garden @ 2pm

The Emory Educational Garden Project is intended to make small-scale food production accessible through transferring gardening knowledge at weekly workdays and sharing fresh produce with volunteers.

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EEGP Open Workdays: WoodPEC Garden @ 12pm

The Emory Educational Garden Project is intended to make small-scale food production accessible through transferring gardening knowledge at weekly workdays and sharing fresh produce with volunteers.

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EEGP Open Workdays: Cox Garden @ 1pm

The Emory Educational Garden Project is intended to make small-scale food production accessible through transferring gardening knowledge at weekly workdays and sharing fresh produce with volunteers.

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EEGP Open Workdays: Depot Garden @ 10am

The Emory Educational Garden Project is intended to make small-scale food production accessible through transferring gardening knowledge at weekly workdays and sharing fresh produce with volunteers.

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Emory Farmers Market

McDonough Field

Through a weekly gathering of farms, restaurants, small-scale artisanal businesses, and Emory community members, the Emory Farmers Market fosters education and personal relationships through food. Community members have the opportunity … Continue Reading →

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EEGP Open Workdays: Rollins Garden @ 12pm

The Emory Educational Garden Project is intended to make small-scale food production accessible through transferring gardening knowledge at weekly workdays and sharing fresh produce with volunteers.

Recurring

EEGP Open Workdays: Theology Garden @ 2pm

The Emory Educational Garden Project is intended to make small-scale food production accessible through transferring gardening knowledge at weekly workdays and sharing fresh produce with volunteers.