Emily Sullivan

Born and raised in the Phoenix metro area, Emily’s earliest gardening memories involve shucking corn, eating pickled okra, and plucking tomato hornworms off the plants in her grandparents’ backyard garden in Maryvale. Emily studied Dietetics at Arizona State University and received her MS in Sustainable Food Systems with a focus on Sustainable Diets and Biodiversity and MBA in Sustainable Leadership from Prescott College in 2024. Before arriving at TUSD and the School Garden Workshop team, Emily served in various roles in the food system as a barista, baker, line cook, coffee farm assistant, garden teacher, and community nutrition educator. Emily considers food literacy to be a powerful approach to empower youth and their families through opportunities to celebrate their cultural and personal identities, learn about where their food comes from, who grows and harvests it, and how they might play a role in developing more equitable and sustainable food systems for the future.