Emily Grady works on Food Reform for Sustainability and Health (FReSH), a joint initiative between EAT and the World Business Council for Sustainable Development (WBCSD) focused on transforming the global food system.

Previously, Emily worked with WBCSD’s North America Office to broaden pre-competitive, collaborative corporate leadership on sustainability in the US, Canada, and Mexico. She joined WBCSD in June 2015 after completing her Master of Environmental Management degree at Yale University.