March is National Nutrition Month, an annual observance sponsored by the Academy of Nutrition and Dietetics to raise awareness about healthy eating. The month also recognizes frontline nutrition professionals—including registered dietitian nutritionists and nutrition and dietetics technicians, registered—who promote individual and community health through evidence-based nutrition interventions.
This year, Emory is celebrating National Nutrition Month by increasing food availability and accessibility across shifts and locations, in response to employee feedback about limited availability for night shift workers and the demand for sustainably sourced, healthy food options.
Efforts to combat food insecurity at Emory
Food insecurity—limited or uncertain access to enough food for an active and healthy life—is a social determinant of health and affects physical well-being and quality of life across the lifespan. Nationally, 13.7% of US households experience food insecurity. Georgia exceeds the national average of 14.6%, reinforcing the need for targeted food security initiatives.
Across Emory Health Care and Emory University, a wide range of ongoing initiatives work to strengthen food safety and promote access to nutritious food for employees.
Employee food pantry
Employee food pantries are available at Emory University Hospital (EUH), Emory University Hospital Midtown (EUHM), Emory Decatur Hospital (EDH) and Northlake (EHI). The Office of Wellness (EmWELL) manages the EHI Pantry; Others are managed by food and nutrition services teams.
Pantries offer primarily non-perishable items, but select locations provide refrigerated space for perishable foods. The EUH Pantry is also open to the community.
Anyone can donate items to the employee food pantry; Collection bins are set up in hospital cafes at EUH and EUHM, and the EHI Pantry accepts donations online.
Learn where each Emory Health Care Pantry is located and who to contact for more information.
Emory Community Fridge and Pantry
The Emory Community Fridge and Pantry are available to every member of the university community. Located on the first floor of the Alumni Memorial University Center, the best way to keep up with what’s going on is to follow @emorycommunityfridge on Instagram.
Contact Liz Carlino with Emory Food Services to learn more about donating or hosting a sandwich-making party to support the fridge. The Emory Community Fridge and Pantry has an Amazon wish list for anyone interested in seeing what items are needed.
Emory Student Food Resources
The Food Security Program (in partnership with Student Case Management and Intervention Services) is designed to help every Emory undergraduate or graduate student. Urgent food security needs on Emory’s Atlanta campus. Upon completion, students receive three meal swipes for Dobbs Common Table (DCT) for immediate use.
Student Health Services offers a range of resources and programs, including free, unlimited access to nutrition counseling with a registered and licensed dietitian. Any enrolled student can schedule a session and learn how to maximize their nutrition on any budget or meal plan.
The Bread Coffee House, located on the edge of campus, offers a free food pantry for students at Emory in need. Eagle Food Co-op is open on Fridays during academic semesters from 9 a.m. to 5 p.m.
Oxford College Food Resources
On the Oxford College campus, the Offices of Civic and Community Engagement, Student Success and Support Initiatives, and the Student-Led Food Recovery Network have partnered to build a community fridge and pantry in the Oxford Student Center. Pop-up markets organized throughout the year help students meet their food and other essential material needs in accessible and stigma-free ways.
Other work on the Oxford campus links health, education and sustainability. Axwell Initiative collaborates with Oxford Organic Farm to provide nutrition education and access to fresh, locally grown produce for students and the wider campus community (including Emory’s Atlanta campus).
Cooking lessons and cooking demonstrations
A teaching kitchen is currently being developed at EUH to provide culinary and nutrition education for staff, patients and students.
Mobile teaching kitchens run by food and nutrition services teams at EUHM, EDH and Emory Hillandale Hospital provide cooking demonstrations at Emory sites and in the community. Partnerships with the Fulton County Health Department and other organizations provide seasonal, WIC-eligible recipes.
A partnership with Open Hands Atlanta provides cooking classes and nutrition education to employees.
Food access has expanded
Self-service, 24-hour mini markets will open later this year at Emory St. Joseph Hospital, EUHM and Emory Long-Term Acute Care.
Additional initiatives include pop-up farmers markets with EatRite Atlanta, local sourcing partnerships with Common Market, and food recovery efforts with Second Helping Atlanta.
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