Emily Robinson

Emily grew up with a passion for food and hospitality, and followed these interests by pursuing a Bachelor of Commerce in hotel in food. Through her undergraduate degree and industry experience, Emily grew concerned for the sustainability of the foodservice industry from an environmental, social, and economic perspective. She chose to continue her education and pursue a Master of Science degree to conduct her own research in foodservice sustainability. Over the past seven years, Emily has expanded her knowledge of the foodservice industry through multiple jobs in the foodservice sector including a year-long coop placement at the Four Seasons Resorts and Residences in Whistler, BC, and working for Relais and Chateau property Langdon Hall. She has also furthered her understanding of environmental stewardship through a 2-year presidency of the environmental educational outreach program, my world, my choice!, and the organization of a multi-school food system sustainability conference. In her Masters degree, Emily has worked on multiple papers in various stages of publication exploring the impact of COVID-19 on foodservice sustainability initiatives, food waste in long-term care homes, and the difference between intention and application of sustainability initiatives in foodservice. Her thesis research is regarding the reduction of single-use plastics in the back-of-house of Canadian restaurants. She has also taken on teaching assistantships and a sessional lecturer position prior to her current position as food education manager.