The Emory community is invited to learn about sustainable food practices and sample a variety of items from 40 Atlanta-area farmers and vendors at the eighth annual Sustainable Food Fair and Farmers Market, a student-led tradition, happening Friday, Oct. 4 at 10:30 a.m. on Cox Hall Bridge.  

The fair provides a fun atmosphere and is a "great educational opportunity for the Emory community to learn about sustainable food practices and places in Atlanta where they can purchase sustainable products," says Hilary King, doctoral candidate in the Department of Anthropology who is leading the initiative.  

The event is organized entirely by undergraduate students in a one-credit anthropology course co-led by King.  

Students in the course met twice a week for the month of September to plan the fair. The students were required to consult with vendors, design publicity materials and become experts at topics relevant to sustainable foods, ranging from a discussion of Fair Trade coffee and egg labels to an examination of sustainable seafood.  

On the day of the fair, the students will split up into eight different teams and present these topics in an interactive format to fair attendees.  

King hopes that all attendees will come away with tidbits of advice, like ways to determine the sustainability of sushi, or reasons grass-fed beef might be better than corn-fed.  

This year, there will be fewer educational tables—in an effort to consolidate and get greater audience per each table, King says—and several different vendors. As in previous years, there will be live music, free samples of items like vegetables, fruit, jams and more, and a number of students dressed in costumes—cow, bee, tomato—engaging with attendees throughout the event. An awards showcase will honor the recipients of the 2013 Robert S. Hascall Sustainability Innovator Award.  

The Sustainable Food Fair is a zero-waste event and is organized in conjunction with Office of Sustainability Initiatives and Emory Dining.