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
- 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.
- 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.