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Back in 2005, as Emory University embraced sustainability as part of a new strategic plan, it was the physicians on the visioning committee who insisted on including food as a priority. Recognizing that environmental, economic, health, and social justice concerns intertwined with food, the committee encouraged local sourcing of vegetables, fruits, dairy, and poultry from farms with sustainable certifications. Imported items (bananas, coffee, tea) could contribute to campus goals by embracing products with Fair Trade or organic certification. Continue reading →