Emory & Henry College is currently updating these web pages. Detailed information about the College's efforts to reduce the campus' carbon footprint and energy conservation initiatives will be described here. If you have any questions, contact the College web manager at firstname.lastname@example.org.
Cultivation and transportation of food represents a large portion of our ecological footprint. To that end, the college is working with its food service provider, Sodexo, to reduce the environmental impact of our dining hall. Sodexo has committed purchasing at least 10% of its produce from local farmers. The dining hall also utilizes trayless dining, which reduces food waste and water consumption.
Emory & Henry's organic garden began as a student project in 2008, and has continued to expand every year. The garden is located behind the Blakemore-Buchanan guest house and is highly visible to visitors and area residents. Current crops range from broccoli to cabbage to ornamental flowers. A newly-added, unheated hoop house allows students to raise several cold-weather crops such as carrots and salad greens. Students provide the majority of the labor and the managment.
To contact the current farm manager, email Mary Beth Tignor at email@example.com.