| Emory Healthcare Sustainability Council Mission & Goals | All Initiatives | Documents & Reports | |
| Emory Sustainability Vision and Strategic Plan for 2015-2025 | All Initiatives | Documents & Reports | Our vision for Emory is to be a model of transformative practices and sustainable choices at every level. From the copy room to the operating room, from the class room to the residence hall—among academic units, healthcare units, and operational units—Emory will more deeply engage the challenges of sustainability and expand our leadership in higher education. |
| Food Choices and Environmental Impact Info | Food & Dining, Purchasing | Documents & Reports | All food is ultimately “solar powered” in that its availability can be traced back to living beings’ ability to make use of the sun’s energy. But whether a particular food is more closely or more distantly related to the sun’s energy can make an enormous difference in how the consumption of that food affects the environment. |
| Health Benefits of Eating Sustainably Info | Food & Dining, Social Justice | Documents & Reports | According to Wang and Brownell at Yale, “animals are adept at regulating a very steady body weight until they are placed in a situation in which palatable, high-fat, high-sugar food is consistently accessible to them. Under these conditions, laboratory animals overeat and become far heavier than their normal body weight, even when nutritionally balanced food is available.” |
| Healthcare Sustainability: Why We Care | All Initiatives | | |
| Idling Reduction Policy | Climate & Air, Transportation | Documents & Reports | As part of Emory's Sustainability Initiatives, we have developed an idling reduction policy for Emory University that provides operating guidelines for Emory University vehicles and all service and delivery vehicles and freight carriers operating on Emory University property. |
| Nutrient Content and Sustainable Food Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | There are a variety of reasons that people choose sustainably produced foods over conventional foods. Though organic foods are just one category of foods under the sustainability umbrella, a 2006 survey by the consumer research firm, Hartman Group, found that health reasons and nutritional needs are primary reasons that consumers choose to buy organic foods, but consumers also want to avoid pesticides, chemicals, antibiotics and genetically modified organisms. |
| State of Sustainability in Emory Healthcare | All Initiatives | | |
