Emory University

• Type: Private, Grad School, 10,000-15,000, Urban
• Region: Southeast
• Address:
• City: Atlanta
• State: GA
• ZIP:
• URL: http://
• involvement in the Real Food Challenge?
  Level 3: Taking the Challenge
• Provider: Sodexo
• On campus concessions: Chik-fil-A, WOW Burgers and Wings, Salsa Rico, Einsteins Bagels, Zaya Mediterranean, the Green Bean Fair Trade Coffee Cart, organic fresh baked bread from Sodexo Pastry Chefs, weekly farmers market in the center of campus, organic grab and go at Cafe` Antico
• Dining Services Director/Executive Chef: Patty Erbach/Chef Michel Wetli
• Farm size: 1 acre
• Farm operated by students? yes
• Needs and challenges: Educating students about the importance of choosing local, sustainable foods over poor quality food. we are committed to sourcing 75% of all food served on campus (45,000 meals per days with the hospitals) by 2015. We are at 38%!
• Successes and achievements: Seven educational school gardens, a local sustainable food fair every year, a weekly farmers market, fair trade coffee cart (the Green Bean), new demo kitchen in Green dorm, (for teaching) chefs and farmers paired for demos and talks,currently sourcing 38% of campus food from local farmers and producers, with goal of 75% by 2015. Campus clubs include the Culinary Club, Slow Food on Campus, Emory Dining Green Team, and the Environmental Alliance. Delicious vegetairian, vegan, kosher and halal options in dining hall, as well as many seasonal options.
• Composting: post-consumer food waste, food waste from special events, other organic waste
• Food activities: student farm/garden, farm-to-college program, fair trade purchasing, organic purchasing, humane purchasing, local purchasing, academic programs, student organizations
• Farm functions: training growers, other educational, food consumed by volunteers
• comments: The students who volunteer get to harvest the food for their own use.
• Relevant academic programs: Course(s) offered, Research, Extracurricular Activities, Student-run programs
• comments: There is an Antropology class entitled, "Slow Food, Fast Food." This class puts on a local, sustainable food fair twice a year.