Cage-free eggs, grass-fed beef, and hydroponically grown lettuce are just some of the offerings that reflect our commitment to sustainability in the food options available on campus. Dining Services makes every effort to use local ingredients and suppliers, with approximately 40 percent of Tech’s produce originating from Georgia or one of its bordering states.
In addition, Dining Services goes to great lengths to minimize leftovers by donating them locally. Through our Klemis Kitchen we are able to provide for those with financial need who are living and learning on Tech's own campus.
The Office of Campus Sustainability partners with the local non-profit, The Common Market, to bring local farm-fresh food directly to campus.
Klemis Kitchen serves as a food pantry for students with dietary needs and financial concerns that limit their access to proper nourishment.
The Georgia Tech Student Center and Dining Services have partnered up to bring local, sustainable food to the Georgia Tech community. The Farmer’s Market runs every Wednesday from 11am – 2pm. A list of vendors can be found at the link above.
Georgia Tech Dining is working to provide more vegan and vegetarian options at dining locations on campus. You can identify vegan and vegetarian foods with the following symbols placed on food items:
All items that do not include meat and consist primarily of plant and soy based foods.
CKGT is an organization dedicated to ending hunger in the Atlanta area by bringing together the Georgia Tech community to prepare and deliver meals to those in need. Our Dining Services department donates its overproduction throughout the week which is package by student volunteers. Minimizing food and energy waste is a priority of both Georgia Tech and Georgia Tech Dining Services, led by Dining Services and our student leadership team, has already donated over 1,500 meals, totaling more than 2,000 pounds of food.