Emily works on legislative and regulatory efforts to level the playing field for plant-based and cultivated meat in the United States. Prior to joining GFI, she worked on statewide sustainable food efforts at Georgia Organics as the Farm to School Director and Director of Programs. Previously, Emily was the Sustainability Programs Coordinator at Emory University’s Office of Sustainability Initiatives. She holds a bachelors in cultural anthropology from Emory University and an M.P.H. with a concentration in Food Systems from the Johns Hopkins Bloomberg School of Public Health.