Emily Robinson

I have a focus on research with impact-
In my Master of Science I researched barriers to reducing single-use plastics in restaurants. Other significant research I’ve done has focused on assessing the sustainability initiatives and barriers in SME restaurants, diving into the challenges of managing foodservice sustainability initiatives during the COVID-19 pandemic, the impact of food waste in institutional settings, and the effectiveness of sustainability education training for foodservice employees.

I am an experienced food educator-
Professionally, I have taught and developed materials for foodservice management and food science courses at a University faculty level.
In my most recent role have also managed the Anita Stewart Memorial Food Lab on the UofG campus, overseeing events and courses in the lab.
On a volunteer basis, I have developed and taught environmental outreach programs in local schools.

I have a solid industry foundation-
I have worked for local SME restaurants, as well as world-renowned brands such as Four Seasons and Relais & Chateau.

Recent Accolades-
Governor General Gold Medal Nominee
D.F. Forster Medal Magistrate Nominee
OMAFRA Highly Qualified Personnel Scholar
Kostuch Media Top 30 Under 30 in Canadian Hospitality