Sustainability

Emory's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in its hospitals and dining halls. Sustainably grown food supports environmental health, worker welfare and wages, and farm viability, as well as taste and nutrition.

Since 2007, a Sustainable Food Committee has been in place to lead Emory’s Sustainable Food Initiative. The group includes a dozen members - faculty, staff, graduate and undergraduate students - from across the university and has accomplished several projects including establishing food purchasing guidelines and creating our own food gardens to serve as educational tools.

The combined commitment to local and sustainable aspects of food purchases allows us to contribute to a number of related sustainability goals, including:

· rural economic health

· civic vitality

· open space preservation

· reduced use of fossil fuels

· environmental protection from harmful agricultural inputs and practices

· preservation of biodiversity

· safe and just working conditions in the agricultural sector

· improved human health

· optimal nutrition

· new systems of accountability

Our sustainability standards and programs include:

· Commitment to serving local and sustainable products

· Composting and recycling in all venues

· Donation of used cooking oil for biodiesel

· Use of compostable serviceware

· Support for Oxford Farm and Farmers’ Market

· FairTrade Coffee and Tea

· Grass-fed ground beef

· Certified humane cage-free eggs