Emory Sustainable Food Fair returns Friday
Emory Report | Sept. 27, 2017
Emory's annual Sustainable Food Fair, organized by students, draws crowds to sample food from environmentally conscious vendors, buy local produce and learn about sustainable food practices.
A class of Emory College students invites the entire Emory community to come out Friday to learn about sustainable food practices — and sample some tasty treats — at the 12th annual Sustainable Food Fair.
The student-led event runs from 10:30 a.m. to 1 p.m. at Asbury Circle and on the Cox Hall Bridge. More than 30 vendors will be on hand, selling local produce and offering samples from Atlanta restaurants that are committed to sustainability.
Student-run tables will also be available to discuss topics related to sustainable foods, such as emphasizing local food and consuming more food with a lower carbon footprint.
“By attending this fair, members of our community are joining in a celebration of Atlanta's growing and thriving sustainable food movement,” says Angela Jiang, a junior majoring in environmental sciences who is the teaching assistant and co-organizer for this year’s fair. “We hope that our community will spend their Friday looking at food through a lens that is more thoughtful, enlightened and, of course, delicious."
Undergraduates met twice weekly through September to develop the event. They earn one credit in the course, which is cross-listed in anthropology, Italian and interdisciplinary studies.