Sustainability

We are pleased to announce that Emory Healthcare has signed the Healthy Food in Health Care Pledge! The pledge, which is promoted by the organization Health Care Without Harm, outlines our commitment to continue to enhance our efforts of providing locally sourced, nutritious and sustainably produced food. Because of their direct effect on wellness, the environment and our local economy, these efforts are directly aligned with our commitments to employee health and wellness and our community. Learn more.

We are pleased to announce that Mike Bacha, executive chef at EUH's Asbury Court, has received national recognition for his recipe, Southwestern Stuffed Peppers! Mike's recipe was selected by the Health Care Without Harm and Hunger and Environmental Nutrition practice group of the American Dietetic Association (ADA) as a showcase recipe at the ADA's annual conference.

The practice group is working to create a database of healthy, vegetarian recipes for hospitals across the country to use. Mike's recipe was showcased on a recipe card at the conference in Boston earlier this month. Try the recipe at home!

Think you have a lot of food waste at home? Imagine what Food & Nutrition Services faces here at EHC! However, instead of sending all of our food waste straight to a landfill, Food & Nutrition Services implemented a waste-to-compost program on pre-consumer waste - scraps generated in food preparation and unusable food items left after serving - and some post-consumer waste from food already served to diners. Learn more.

The takeout containers in the Emory Healthcare cafeterias have gone compostable! Why the switch? Learn more.              

Local produce, meat, cheese, honey and more are now available for weekly ordering and pickup on the Emory University campus at the Rollins School of Public Health! Thanks to support of the Rollins Environmental Health Action Committee, Moore Farms and Friends – a local community-supported agriculture organization – now has a Thursday pickup spot convenient to folks who live or work near the Rollins School of Public Health on the Emory University campus.

Here’s the scoop:

• Get local produce, meat, cheese, honey and more!

• For fruits and vegetables, go with the farmer’s pick, a pre-selection of produce for $20 or $30, or craft your own box for an additional charge of $4. ($30 annual membership dues also apply.)

• Order online and pick up on Thursdays between 2 p.m. and 5 p.m. in the Office of Student Services in the Grace Crum Rollins Building.

• For questions about the program – which is open to the entire Emory community — contact Marissa Grossman. 

Currently, all milk and yogurt sold in our Emory Healthcare cafeterias is free of recombinant Bovine Growth Hormone. What is recombinant Bovine Growth Hormone? This hormone, also known as rBGH or rBST1, is a synthetic hormone given to dairy cows to increase their milk production. Learn why rBGH-free milk is a good choice and how to be on the lookout for rBGH-free products when you are out shopping. 

What if your cup of a.m. coffee not only served as a little pick-me-up, but also made a positive impact on our global society? Sound far-fetched? Well, it is actually true. By choosing Fair Trade coffee over other varieties, you can help empower farmers and their workers around the globe to advance their economies and better the environment. Learn more about Fair Trade and what that means at Emory Healthcare.

Looking to try out some of our great local farmers markets this summer? Be sure to check out the top four favs of Kip Hardy, Food & Nutrition, EHC. Read more.

Not quite sure why shopping at a community farmers market is a good idea? Kip also shares her top five reasons for frequenting one of our local markets. Read more.