Emily received her AAS in Culinary Arts and her BS in Clinical Dietetics and Food Science from Johnson & Wales University, and her MS in Food and Nutrition from Indiana University of Pennsylvania. She started her career at Geisinger as a patient-facing Clinical Dietitian and the Culinary Medicine Program Administrator. In 2022, Emily moved into her current role with Foodservice, where she provides oversight for system nutrition guidelines and strategies and directs project planning, analysis, and implementation of Foodservice programs.