Emily Hennessee

Emily Hennessee, MPH, is a policy coordinator with The Good Food Institute. In this role, she works at the state and federal level to ensure that alternative proteins can compete on a level playing field with conventional meat, eggs, and dairy. Emily received her Masters in Public Health (MPH) with a concentration in Food Systems and certificates in Public Health Advocacy and Health Communications from Johns Hopkins Bloomberg School of Public Health.  She was the recipient of the Sommer Scholarship and Cynthia & Robert S. Lawrence Scholarship which provide full funding, a stipend, and leadership training throughout her MPH.  During her MPH, she worked as a student research assistant with the Center for a Livable Future on a seafood waste research study.    

Prior to starting her MPH, she was the Director of Programs at Georgia Organics where she strategically managed a team of five staff across the organization’s community-focused programs.  Previously as Georgia Organics’ Farm to School Coordinator and then Farm to School Director, she led statewide efforts to integrate hands-on food and garden-based education into the classroom and incorporate delicious, locally grown food in school cafeterias.  Prior to working at Georgia Organics, Emily was the Sustainability Programs Coordinator at Emory University’s Office of Sustainability Initiatives from 2012-2015.  As the inaugural staff member in this position, she led student outreach and engagement to create a culture of environmental and social responsibility on campus and support the University’s robust sustainability goals.    

Originally from Des Moines, Iowa, Emily graduated summa cum laude with a B.A. in Anthropology and minor in Global Health, Culture, and Society. After graduation, Emily studied at the University of St. Andrews in Scotland as a Robert T. Jones Scholar.  Upon return to the U.S., Emily served as an Education Volunteer with Heifer International at the Heifer Ranch in Perryville, Arkansas.  Emily was named one of Atlanta’s 30 Under 30 by the Georgia Center for Nonprofits and previously served on the boards of Slow Food Atlanta and Generation Green of the Georgia Conservancy. Currently, Emily is on the Advisory Board of the American Public Health Association’s Center for Climate, Health, and Equity and on her neighborhood Green Team.