Gardens & Farming

Growing sustainably

Gardens & Farming Highlights

By 2025, we plan to expand the education garden program so that more of the food served at Emory is produced on our grounds, and so that more members of our community can experience direct connections to the source of their food.

Providing food, habitat and learning opportunities, a variety of gardens that serve multiple purposes can be found across Emory – from hospitals to the Oxford campus.

Gardens & Farming Benefits

  • Tomatoes, lettuces, peas, beans, greens, eggplant, broccoli, strawberries, and even cotton are grown in Emory’s Educational Gardens. The gardens have become islands of beauty, education and food that is used in dining and hospital operations.

  • With the donation of eleven acres of land, the Emory Oxford Organic Farm was created in 2014. The farm grows vegetables, flowers, and mushrooms. A Community Supported Agriculture (CSA) program sells produce to the local community, and products from the farm are served in the Oxford and main campus dining halls and sold at the Emory Farmer’s Market.

How It Works

  • The Educational Gardens on campus are maintained by teams and welcome volunteer workers. If you would like to join a team or want additional information, contact the Educational Garden Project Coordinator.
  • The Oxford Organic Farm serves as more than a source of produce – it also serves as a living laboratory, giving students hands-on experiences in sustainable agriculture:
    • Dr. Shannon’s Sociology of Food class has taken over a small bed and will spend the semester immersed in the food system from growing on the Oxford Organic Farm to serving at the local food bank to which it donates
    • Environmental Science students participated in a soils lab, discussing how scientific methods are used at the Oxford Organic Farm for proper soil fertility
    • Three student interns are focusing on the Oxford Organic Farm’s local school field trip program that ties farm-related topics to school curriculums