Emory competes to take back world record for longest line of tacos

Feb. 29, 2012

Contact

Beverly Clark
404-712-8780
beverly.clark@emory.edu

Emory University students and dining service staff members set the Guinness World Record for the longest taco line in February 2011. They will attempt to break a new record March 1.

WHAT
Emory’s Guinness World Record attempt for the longest line of tacos featuring sustainable seafood and produce. 

ON THE MENU
1,300, 6-inch flour tortillas, 230 pounds of steamed Alaskan Pollack, 250 pounds of local green cabbage, 50 pounds of local carrots, 50 pounds of onion, two pounds of jalapeno peppers and a gallon of apple cider vinegar.

WHEN
11:30 a.m.- 1 p.m., Thursday, March 1

WHERE
Asbury Circle, near the Dobbs University Center, 605 Asbury Circle

WHO
Emory students and campus food services’ culinary team

MEDIA PARKING & ACCESS
Contact Beverly Clark at 404-712-8780 or beverly.clark@emory.edu

Emory University food services and students will attempt to win back and set a new world record for the longest line of tacos featuring sustainable seafood and produce this Thursday, March 1 from 11:30 a.m.-1 p.m. on Asbury Circle in the heart of campus.

Emory achieved the original Guinness record on Feb. 16, 2011, by constructing a line of 260 sustainable fish tacos encompassing 121 feet. But then, Michigan State University broke the record with a line of 847 tacos, followed by the University of Rochester, which topped all records with a line of 1,036 tacos on Feb. 8, 2012.

The taco assembly will be led by Emory’s Sodexo culinary team. Ingredients of the sustainable tacos include: 1,300, 6-inch flour tortillas, 230 pounds of steamed Alaskan Pollack, 250 pounds of local green cabbage, 50 pounds of local carrots, 50 pounds of onion, two pounds of jalapeno peppers and a gallon of apple cider vinegar.

Emory added fish to its menus that is ‘ocean friendly’ based on recommendations from Monterey Bay Seafood Watch for the Southeast region. This is part of the university’s sustainable food campaign to raise awareness and educate Emory’s faculty, staff and more than 13,000 students about sustainable foods. Emory's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in its hospitals and cafeterias by 2015.

Sponsors of this attempt to set a Guinness World Record for the longest line of tacos include the Alaskan Seafood Council for Alaskan Pollack fillets, Los Amigos for locally produced flour tortillas, and Whole Foods Market for local produce included in the slaw.