FILTER RESOURCES:
| Title | Initiative | Type | Audience | Description |
|---|---|---|---|---|
| 2018 Sustainability Revolving Fund Application | Buildings, Energy, Water | Forms | University Faculty and Staff | The Sustainability Revolving Fund Working Group oversees Emory University’s $1.5 million revolving fund dedicated to funding energy and water efficiency projects that pay a return over time. Those funds are re-invested to finance future projects. The 2018 application is now open, and applications will be accepted until September 30, 2018, for review by the Working Group in October. |
| 2018-2019 Green Lab Incentives Fund Application | Academics, Climate & Air, Energy, Operations, Purchasing, Social Justice, Transportation, Waste, Water | Forms | Healthcare Staff, University Faculty and Staff | The Green Lab Incentives Fund supports laboratories participating in the Green Labs at Emory Program by making funds available for implementing sustainable processes and procedures in Emory’s laboratories. Creative proposals are welcomed for initiatives that seek new knowledge, support new behavior patterns, and make sustainable practices feasible. Grants may be awarded up to $5,000. |
| 2018-2019 Green Office Incentives Fund Application | Buildings, Climate & Air, Energy, Food & Dining, Operations, Purchasing, Social Justice, Transportation, Waste, Water, Wellbeing | Forms | Healthcare Staff, University Faculty and Staff | Download, fill out, and submit this application to greenoffices@emory.edu by September 30, 2018 to be considered for a Green Office grant. |
| A Report on the Status of Forested Land of Emory University | Buildings, Climate & Air, Grounds | Documents & Reports | The objective of this report is to provide information about the location and status of natural forests on Emory University property. | |
| Animal Welfare and Factory Farms Info | Food & Dining, Purchasing, Social Justice, Waste | Documents & Reports | Animal welfare is an issue of ethical obligation as much as one of science. It is an ethical concept to which science brings relevant data. | |
| Atlanta Better Building Challenge (ABBC) Participants | Buildings | Documents & Reports | See our list of participants of the Better Building Challenge | |
| Biohazard Decontamination form | Transportation, Waste | Forms | Without this certification as proof of decontamination, the Department of Transportation can fine you (the customer), the transportation company, as well as Thermo Fisher Scientific for transporting medical waste without proper documentation. | |
| Campus Pollinator Protection Campaign | Buildings, Grounds | Documents & Reports | Emory's campaign and commitment to protect pollination. Did you know, two-thirds of the food crops humans eat every day require bees and other pollinators to successfully produce a crop. | |
| Candler School of Theology Climate Action Plan | Climate & Air | Documents & Reports | The Candler Climate Action Plan includes some of the ways in which the Candler community has committed to strive for ecological justice. Many of these measures are already in place, and others are new initiatives that we will work toward in the coming year and in the long term. | |
| Choosing Local Food Info | Food & Dining, Purchasing, Social Justice, Transportation | Documents & Reports | Buying local food keeps dollars circulating in the local community. Getting to know the farmers who grow your food builds relationships based on understanding and trust, the foundation of strong communities. | |
| Climate Action Plan for Emory College of Arts and Sciences | Climate & Air, Energy, Operations, Social Justice, Waste, Water | Documents & Reports | At the request of the Office of the Provost, Emory College convened a committee of faculty, staff, and students to create a Climate Action Plan for the College, in order to ensure that the College plays its role in supporting the University’s bold goal of reducing total carbon emissions by 20% by 2020, and by 50% by 2050. | |
| Climate Action Plan for Goizueta Business School | Buildings, Energy, Transportation, Waste, Water | Documents & Reports | Continue to focus on LEED requirement for future growth and/or renovation. Encourage alternative transportation where possible. And increase education, knowledge and participation in composting activities. | |
| Climate Action Plan for Laney Graduate School | Buildings, Climate & Air, Energy, Transportation, Waste | Documents & Reports | The LGS has identified four main areas to encourage and support sustainability efforts over the next year and beyond: (1) Event Policies; (2) Education and Awareness; (3) Transportation-Related Energy Use; and (4) Building Efforts. | |
| Climate Action Plan for Oxford College of Emory University | All Initiatives | Documents & Reports | As one of nine academic units of Emory University, Oxford College has been tasked with identifying specific strategies to reduce its greenhouse gas emissions in the categories of sustainable building and construction, energy, water, transportation, waste management, food, procurement, academic programs, and individual action. | |
| Climate Action Plan for School of Medicine | Climate & Air | Documents & Reports | The School of Medicine drafted a plan with specific actions to assist in implementation of the University Climate Action Plan (CAP), which sets forth the following goals from a 2005 baseline: By 2020: 20% reduction in total emissions, 35% reduction per square foot By 2036: 36% reduction in total emissions, 50% reduction per square foot By 2050: 50% reduction in total emissions, 85% reduction per square foot | |
| Climate Action Plan for the Nell Hodgson Woodruff School of Nursing | All Initiatives | Documents & Reports | Our mandate to improve global health obliges us to address global climate change and the concomitant threats to human health. It is incumbent upon us to encourage and indeed demand green practices and energy efficiency in all clinics and hospitals, school buildings and labs. | |
| Courses Approved for the Sustainability Minor – Spring 2018 | Academics | Documents & Reports | Current or Prospective Students | Courses Approved for the Sustainability Minor – Spring 2018 |
| Eating Sustainably | Food & Dining, Social Justice, Waste | Documents & Reports | Definitions of sustainability often refer to aspects of enduring environmental, social and economic well being. While the notion of sustainable food has evolved over time and continues to change with new evidence, there is a consensus that sustainable agriculture must be ecologically sound, economically viable, and socially responsible. | |
| EMORY GREENHOUSE GAS EMISSIONS INVENTORY | All Initiatives | Documents & Reports | To maintain biannual reporting of Emory’s GHG emissions, this summary analyzes an inventory for the Fiscal Year 2014. Calculations for the inventory data are completed using regional fuel mix emissions factors rather than the national factors. | |
| Emory Healthcare Sustainability Council Mission & Goals | All Initiatives | Documents & Reports | Healthcare Staff, Hospital Visitors | |
| Emory Sustainability Vision and Strategic Plan for 2015-2025 | All Initiatives | Documents & Reports | Current or Prospective Students, Healthcare Staff, Hospital Visitors, University Faculty and Staff, University Visitors | 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. |
| Emory University 2018 Waste Policy FAQs | Waste | Documents & Reports | Current or Prospective Students | The Emory Waste Policy was developed by Emory’s Waste Think Thank, made up of experts in a variety of Emory departments, and is supported by the President’s Leadership Council, the University Senate, and unit Deans. The policy is being jointly implemented by Campus Services and the Office of Sustainability Initiatives. |
| Emory University Climate Action Plan | All Initiatives | Documents & Reports | Current or Prospective Students, Healthcare Staff, University Faculty and Staff | Climate change is perhaps the greatest challenge to confront humanity in our lifetime, with the well-being of billions of people at risk. Emory University created a climate action plan adopted in 2011 to guide the University toward carbon reduction goals. |
| Emory University STARS Report | All Initiatives | Documents & Reports | The Sustainability Tracking, Assessment & Rating System (STARS®) is a transparent, self-reporting framework for colleges and universities to gauge relative progress toward sustainability. STARS was developed by AASHE with broad participation from the higher education community. | |
| Emory University Waste Management Policy | Waste | Documents & Reports | Current or Prospective Students, University Faculty and Staff, University Visitors | Emory’s vision is to be a model of transformative practices and sustainable choices at every level. Given Emory University’s 2025 Sustainability Vision and commitment to divert 95% of its waste from municipal landfills, this University-wide policy establishes those infrastructure and behavioral changes necessary to achieve this goal. |
| Energy and Food Production Info | Food & Dining, Purchasing, Social Justice, Transportation | Documents & Reports | The American food supply is driven almost entirely by non-renewable energy sources and accounts for approximately 19% of the total use of fossil fuels in the United States. | |
| Fair Trade Info | Purchasing, Social Justice | Documents & Reports | The Fair Trade labeling system aims to connect producers with consumers in a relationship that supports fair returns to farmers and local-level democracy, while responding to supply and demand. Fair Trade standards encourage sustainable farming practices, discourage the use of child labor, and increase the share of revenue that flows to farmers. | |
| Food Choices and Environmental Impact Info | Food & Dining, Purchasing | Documents & Reports | Healthcare Staff, Hospital Visitors | 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. |
| Food Impact on Farm workers Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | As we seek to support a more sustainable farming system, the welfare of farm workers is an important component. We focus here on issues related to crop production including nursery and greenhouse workers in the United States, although those involved in animal production have similar issues. | |
| Food, Foodshed, Soil, and Place Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | Eating locally, learning about traditional foods, and attending to the seasons are ways to become more conscious of food choices and their implications for the planet. | |
| General Sustainability & Social Justice Incentives Fund Application, 2018-2019 | All Initiatives | Forms | Current or Prospective Students, Healthcare Staff, University Faculty and Staff | The Office of Sustainability Initiatives Incentives Funds support research, campus-based projects, and the development of new rituals to promote sustainability on Emory's campuses. Creative proposals are welcomed that seek new knowledge, support new behavior patterns, and foster cultural change. Faculty, staff, and students from Emory University and Emory Healthcare are eligible to apply. Projects that are centered on the social justice facets of sustainability or highlight the social justice impacts of their project or research are encouraged to apply. Applications are now open and will be accepted until September 30, 2018, after which a committee will review submissions in October. |
| Genetically Modified Organisms (GMOs) | Food & Dining, Social Justice, Waste, Water | Documents & Reports | Genetically modified organisms (GMOs) are defined as organisms, with the exception of human beings, in which the genetic material has been directly manipulated in the lab | |
| Genetically Modified Organisms Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | Genetically modified organisms (GMOs) are defined as organisms, with the exception of human beings, in which the genetic material has been directly manipulated in the lab. Since 1996, when genetically engineered crops were first planted in the US, this technology has increased exponentially in the US with percent of acreage rising to 85% of corn, 88% of cotton, and 91% of soybean crops planted in 2009. | |
| Grass-fed Livestock Info | Energy, Food & Dining, Purchasing, Social Justice | Documents & Reports | The sustainability of grass-fed versus conventionally raised livestock may be compared across three major domains. | |
| Green Labs at Emory One-Pager | Academics, Buildings, Climate & Air, Energy, Operations, Purchasing, Social Justice, Transportation, Waste, Water | Documents & Reports | Healthcare Staff, University Faculty and Staff | Open and save or print this one-page information sheet about how to participate in the Green Labs at Emory program. |
| Green Labs Certification Checklist | All Initiatives | Forms | Healthcare Staff, University Faculty and Staff | Learn what sustainable actions your lab can adopt, and tell us what you’re already doing, by filling out the Green Labs at Emory Checklist and consulting the companion Green Labs at Emory Guidance Document. |
| Green Labs Certification Guidance Document | Academics, Buildings, Climate & Air, Energy, Operations, Purchasing, Social Justice, Transportation, Waste, Water | Guides | Healthcare Staff, University Faculty and Staff | Consulting this companion Green Labs at Emory Guidance Document when filling out your Green Labs Checklist for certification. This Guidance Document provides instruction for how to implement each action and justification for why each action is important. |
| Green Networking Night Guest Directory | All Initiatives | Documents & Reports | Emory University is known annually to be one of the “greenest” universities in the country. Few schools offer an event of this scope for students to explore the environmental and sustainability career sector. | |
| Green Offices at Emory Certification Checklist | Buildings, Climate & Air, Energy, Food & Dining, Purchasing, Social Justice, Transportation, Waste, Water | Forms | Healthcare Staff, University Faculty and Staff | Use this checklist to get certified through the Green Offices at Emory program. |
| Green Offices at Emory Certification Guidance Document | Buildings, Climate & Air, Energy, Food & Dining, Operations, Purchasing, Social Justice, Transportation, Waste, Water, Wellbeing | Guides | Healthcare Staff, University Faculty and Staff | Use this Guidance document as a resource when filling out your Green Offices at Emory checklist. It provides information on how to achieve each action and justification for why each action is important. |
| Green Offices at Emory Fact Sheet | Buildings, Climate & Air, Energy, Food & Dining, Operations, Purchasing, Social Justice, Transportation, Waste, Water, Wellbeing | Documents & Reports | Healthcare Staff, University Faculty and Staff | |
| Green Offices At Emory Guidance Document | Buildings, Energy, Purchasing, Transportation, Waste, Water | Forms | Healthcare Staff, University Faculty and Staff | Energy Efficiency, Conservation, Waste, Purchasing, Meetings & Events, Safe & Healthy Office Environments, Communications & Participation. |
| Health Benefits of Eating Sustainably Info | Food & Dining, Social Justice | Documents & Reports | Healthcare Staff, Hospital Visitors | 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 | Healthcare Staff, Hospital Visitors | ||
| How to Recycle and Compost at Emory University | Waste | Videos | Current or Prospective Students, University Faculty and Staff, University Visitors | |
| Idling Reduction Policy | Climate & Air, Transportation | Documents & Reports | Current or Prospective Students, Healthcare Staff, Hospital Visitors, University Faculty and Staff, University Visitors | 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. |
| Lullwater Comprehensive Management Plan | Buildings, Grounds | Documents & Reports | The Lullwater preserve is a priceless resource for the Emory community. The forest and streams provide a living laboratory for students and faculty to participate in teaching and research. | |
| New Garden Application Guide | Food & Dining, Grounds | Guides | Helpful guide to applying for a new Educational Garden Project as part of the Office of Sustainability Initiatives at Emory University. | |
| New Student Sustainability Guide | All Initiatives | Current or Prospective Students | This is a collection of resources for new students to quick learn about waste management, transportation, sustainable food, academic opportunities, engagement and much more. | |
| Nutrient Content and Sustainable Food Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | Healthcare Staff, Hospital Visitors | 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. |
| Pesticides and Organic Foods Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | Although pesticide levels in the U.S. food supply are generally below existing federal limits, scientists and regulators are still concerned about exposure, especially during pregnancy and early childhood. Many pesticides can be passed through the mother’s blood to the baby during pregnancy. | |
| Pollinator Protection Policy & Contract Language | Food & Dining, Grounds | Documents & Reports | Concerned about the plight of bees and other pollinators, essential for two-thirds of the food crops we eat every day, Emory University developed a comprehensive pollinator protection campaign including the ban of a class of pesticides called neonicotinoids on its campus grounds. In August 2014, Emory University adopted a pollinator protection commitment to ensure neonicotinoids would not be used on university grounds and any plants pre-treated with these pesticides would not be planted. In addition, Emory committed to plant pollinator-friendly habitats on campus and conduct campus outreach and education. | |
| Producer Guidelines for Food Suppliers | Food & Dining, Purchasing | Documents & Reports | Healthcare Staff, University Faculty and Staff | As part of Emory University’s commitment to sustainability, it has established a goal that 75% of food served on campus be locally or sustainably grown by 2015. The Emory Sustainable Food Committee has clarified purchasing guidelines for local and sustainable definitions and goals. Here is a summary of the desired criteria. |
| State of Sustainability in Emory Healthcare | All Initiatives | Healthcare Staff, Hospital Visitors | ||
| Sustainability Minor at Emory University Brochure | All Initiatives | Documents & Reports | Current or Prospective Students | The prevailing theoretical model of sustainability defines it as the intersection of the social, the environmental, and the economic. Sustainability thus implies a radical interdisciplinary of the kind generally hailed as the academic model of the future. |
| Sustainability Representatives | Sustainability Representatives have been named for each of Emory's major buildings. Reach out to this person for questions, feedback, and ideas for sustainability innovations in your building. | |||
| Sustainability Vision for Emory 2006 | All Initiatives | Documents & Reports | A sustainable Emory will be part of a healthy ecosystem; we seek to reduce the University’s harmful impacts on the environment and contribute to regeneration of the ecosystem. A thriving economic sector will provide equitable opportunities for satisfying livelihoods and study through a safe, healthy, high quality of life for current and future generations. | |
| Sustainable Food Information Booklet | Energy, Food & Dining, Social Justice, Transportation, Waste | Documents & Reports | While the notion of sustainable food has evolved over time and continues to change with new evidence, there is a consensus that sustainable agriculture must be ecologically sound, economically viable, and socially responsible. | |
| Sustainable food purchasing and the Georgia economy Info | Food & Dining, Purchasing, Social Justice, Transportation, Waste | Documents & Reports | Buying local food can contribute to local economies and Emory’s investment in Georgia-grown and –raised foods has positive implications for job growth across the state. | |
| Sustainable Food Purchasing Guidelines | Food & Dining, Purchasing | Documents & Reports | Current or Prospective Students | Emory University’s strategic planning efforts include commitment to a more sustainable food system for our campuses and hospitals. Food service staff and companies working at Emory utilize these purchasing guidelines in order to buy and serve more local and sustainable food. |
| Sustainable Seafood Info | Food & Dining, Purchasing, Social Justice | Documents & Reports | National Oceanic and Atmospheric Administration statistics indicate that each quarter since reporting began in 2005 our fisheries have become more overfished and less sustainable. Yet regular fish consumption is recommended by medical and health practitioners to reduce risk for a number of chronic diseases. | |
| Temperature Policy FAQs | Energy | Documents & Reports | Current or Prospective Students, University Faculty and Staff | Standardizing temperatures will save energy, especially during spring and fall when we can increase the use of outside air. A significant way to accomplish this is to standardize temperatures throughout campus buildings. |