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.
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 … Continue Reading →