Emily earned her M.S. through the Agriculture, Food and Environment program at the Tufts Friedman School of Nutrition Science and Policy in Boston. Her research and published works at the Friedman School focused on local produce in Massachusetts farmers’ markets, sustainability in the 2015 dietary guidelines, and community food security. Prior to joining the Center, Emily worked as a research assistant at the Johns Hopkins Center for a Livable Future, at the Friedman School, and at Food Tank: The Food Think Tank. Her academic interests include urban food policy and healthy retail environments.