Emory's sustainability vision is to help restore the global ecosystem, foster healthy living, and reduce the University's impact on the local environment. Progress will be measured using the environmental, economic, and social "triple bottom line" of sustainability.

Our commitments:

• We aim to provide at least 50% local or sustainable food by the end of 2016.
• Our chicken is raised without antibiotics (ever) from Springer Mountain Farms
• Our turkey is raised without antibiotics as a routine additive in their food and water
• Our ground beef is grass-fed from White Oak Pastures and Harris Robinette Beef
• Our pork is raised without the use of gestation crate confinement systems and is sourced from Savannah River Farms and Heritage Farms Cheshire Pork
• Our shell eggs and pre-cracked eggsare cage free and Certified Humane® by Humane Farm Animal Care
• Our milk and yogurt come from cows not treated with the artificial growth hormone rBGH/rBST
• We source seafood according to the Monterrey Bay Aquarium’s Seafood Watch® guidelines for commercial buyers
• Fair Trade coffee and tea is our standard
• When in season we purchase fresh tomatoes from Florida growers that are part of the Coalition of Immokalee Workers (CIW) Fair Food Program
• We offer plentiful plant-based options every day, which have a lower carbon footprint than meat and dairy-centric choices. Emory Dining is listed on Peta’s list of top vegan friendly colleges.
• We partner with Campus Kitchens to donate leftover food that would otherwise go to waste
• We are a partnered advocate for compost and recycle initiatives with Emory Recycles and the Office of Sustainability Initiatives
• We only use compostable and recyclable disposables
• We have completely eliminated the use of plastic bags and Styrofoam on campus
• We provides jobs for the Atlanta community with a minimum $12+ /hr rate of pay
• We provide free Marta passes for our employees
• We host a yearly Hunger Food Drive in partnership with the Atlanta community

Emory Dining is committed to sourcing at least 50% local food and/or sustainable food by 2016. Emory defines local food as food produced in Georgia or the 8-state Southeast Region which includes the states of AL, FL, GA, KY, MS, NC, SC, TN. Sustainable food is defined as products that meet one of the following criteria: USDA organic, grass-fed, Fair Trade, Certified Humane by Humane Farm Animal Care, Monterrey Bay Aquarium’s Seafood Watch program “Best Choice” or “Good Alternative”.
Some of our local partners include: 

Emory Dining is committed to supporting Fair Trade.

The Fair Trade certification provides farmers a secure, multiyear contract and a higher, guaranteed price for their product, as well as a social premium to use for community development projects. On the farms, the certification ensures farmworkers have rights to democratically organize, safe working conditions, and their crops are grown according to environmental production standards, including reduced use of pesticides.

Fair Trade coffee is offered at all dining locations. The following locations serve exclusively Fair Trade coffee:

• Cox Hall
• Dobbs Common Table in the Emory Student Center
• SAAC Cafe
• Woodruff
• Kaldi’s Coffee
• Emory Catering

We serve Fair Trade hot teas at the following locations:

• Cox Hall—The Green Bean
• Dobbs Common Table in the Emory Student Center
• SAAC Cafe
• Emory Catering