Emory University maintains ambitious sustainability standards for all areas on campus, including on-campus food service providers, catering, and event planning. Emory University’s Strategic Procurement organization is responsible for managing the relationships with its on-campus food service providers, who were among the first to adopt the University’s goals to source 75% of its food sustainably or locally and to divert 95% of waste from landfills by 2025.
Emory wanted to ensure that each of its external caterers were following the same sustainability guidelines as its on-campus food service providers and embracing progress toward the same sustainability goals.
With nearly 100 external restaurants and caterers serving the campus, extending the University’s high sustainability standards was incredibly challenging.
Emory and America to Go (ATG) collaborated on sustainability goals for the catering program and worked together to further develop ATG’s platform. The four key components of ATG’s work with Emory include:
Through its work with ATG, Emory has successfully created a virtuous sustainability cycle where users seek sustainable vendors, vendors focus on increasing their sustainability efforts, and the entire cycle drives the campus, vendors and the local community toward greener business practices. Results include:
ATG has provided Emory with a valuable vehicle to extend its campus sustainability initiatives to off-campus vendors. “We were constantly struggling to hold our external caterers to the same standards as our internal caterers,” explained Kelly O’Day Weisinger, Assistant Director, Office of Sustainability Initiatives at Emory. “By facilitating this engagement with outside caterers, ATG has been invaluable in helping us meet our sustainability goals and drive more spend to sustainable caterers.”
Additional benefits of utilizing ATG: