Dining Operations Highlights
Sustainably grown food supports environmental health, worker welfare and wages, and farm viability as well as taste and nutrition. Beyond food, operating the dining halls and restaurants found across Emory with sustainability at the forefront reduces waste, conserves water and provides a host other environmental benefits.
Emory’s sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in its hospitals and cafeterias by 2025.
Dining Operations Benefits
- Emory Dining serves plentiful, plant-based options daily to reduce the carbon footprint of served meals and to provide meal options for all diet preferences and restrictions. Around 40 percent of the food served in Emory Dining locations is sourced locally and/or sustainably.
- As part of Emory’s goal to divert 95 percent of its waste from municipal landfills by 2025, the Office of Sustainability Initiatives has implemented a campus-wide Waste Management Policy which includes composting food waste.
- Emory Dining collaborates with Emory Food Chain, a student group, to reduce food waste by recovering unused food from events and dining facilities and donating it to local food banks.
- To support healthy eating choices, the Emory Farmers Market offers sustainable food to the Emory community. It is run, sponsored, and promoted by the Office of Sustainability Initiatives in collaboration with Emory Dining.
How It Works
- Emory follows a robust set of guidelines for sustainably sourcing food.