Cox Hall Foodcourt
Cox Hall Foodcourt
- Grab 'n' Go Mon-Fri, 7:30 am - 5:00 pm
- Blue Donkey Coffee Mon-Fri, 7:30 am - 5:00 pm
- Faraya Mon-Fri, 11:00 am - 5:00 pm
- Chard Grill Mon-Fri, 11:00 am - 5:00 pm
- Dooleys Market Mon-Fri, 11:00 am - 5:00 pm
- Nom Station Mon-Fri, 11:00 am - 5:00 pm
- Maru Mon-Fri, 11:00 am - 5:00 pm
- C3 Convenience Corner Mon-Fri, 7:30 am - 5:00 pm
- Twisted Taco Mon-Fri, 11:00 am - 5:00 pm
- Rays Pizza Mon-Fri, 11:00 am - 5:00 pm
- Breakfast Kettles Mon-Fri, 7:30 am - 10:30 am
- Farmers Market Salad Bar Mon-Fri, 11:00 am - 5:00 pm
- Chard Grill Breakfast Mon-Fri, 7:30 am - 10:30 am
- Lunch Kettles Mon-Fri, 11:00 am - 5:00 pm
Meet These Five LGBTQ+-owned Businesses Changing the Food System
These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.
Queer Food Isn’t About Rainbows
Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.
How LGBTQ+ Culinarians Have Shaped American Cuisine
We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.
The Buzz: Regenerative Agriculture
Are regenerative farming practices better for the ecosystem…and human health?
Let’s Cook: Make a Meal of Grilled Summer Produce
Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.
Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.
How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food
Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.
Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes
Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.
We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn
Learn more about Amy’s culinary journey as a fourth generation Japanese American.
Matcha Brown Rice Risotto
Creamy, made without major allergens, and oh-so-satisfying.
When Gluten’s Off the Table
Whether you, or someone you’re with, can’t tolerate gluten, keep these 5 tips in mind.
Helping People with Food Allergies and Intolerances Dine Well
Find out how you can support those with food allergies and intolerances.
Waste-Free Whole Lemon Meringue Bars
Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!
What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.
Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.
The Well-Being Indicator® represents more than just numbers. It’s an at-a-glance guide to help you navigate your food choices by comparing the nutritional value of one dish to another. The more full the arrow, the more healthful the dish is for you.
Because we care about your health, we offer a holistic nutrition program that makes it easy to find the healthful options in the café.
FOOD RECOVERY VERIFIED
Emory Dining is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through the Campus Kitchens Project.
Learn more about Food Recovery Verified
and Bon Appetit’s food recovery efforts.
Eat Right — For You
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
Tell Us What You Think
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?