Emily Brooks is a Senior Project Manager and Sustainability Consultant and has both studied in and worked in all sectors of the sustainability and global business landscape managing and marketing strategic sustainability business change in over 13 global separate business sectors over the last 15 years.
Emily Brooks has a solid understanding of sustainability and environmental issues facing global businesses today. With the foresight to turn external business challenges into profitable opportunities and business practices, she excels at:
•creating and launching strategic sustainability initiatives at corporate, brand, and product levels, •drafting and managing corporate sustainability goals and Corporate Social Responsibility (CSR) platforms, •positioning and communicating sustainability marketing and communications – both written and orally, •constructing environmental sustainability initiatives, strategies, and programming, and •managing and implementing sustainable supply chain initiatives.
She is renowned for her reliable ability to engage internal stakeholders, leverage external networks, create and manage new global organizational systems that incorporate best practices, and translate all of that into a competitive value proposition for global business positioning and success – including content messaging, brand marketing, educational programs, and fostering internal and external engagement and multi-stakeholder partnerships.
Key to Emily Brooks’ success is her ability to multitask in complex environments while keeping an eye on collaboration, change and risk management, and system implementation to benefit an organization’s reputation and long-term market strategy. Her ability to identify gaps and build new competitive strategies while soliciting and managing key stakeholder support drives long-term profitable growth for the global companies that she works with.
Emily Brooks is the Head of Applied Sustainability and the Regional Sustainability Manager for the Nutrition & Health Division in North America. As a Senior Sustainability Manager and Global Business Strategist, she actively facilitates global sustainability strategies for BASF’s direct customers and their customer’s end consumers to enable long-term global Sustainable Development in the key business areas of: Human Nutrition, Animal Nutrition, Agriculture, Pharmacology, Aroma Ingredients, and Health Care.
Utilizing state of the art sustainability metrics and facilitating change and risk management, Emily drives global sustainability business innovations that makes corporate sustainability measurable while building new systems that are embedded within organizations to drive further value for BASF's partner companies.
Founder of Edibles Advocate Alliance (TM), Emily Brooks nurtured social entrepreneurs and focused on global small-to-medium business creation and development. She specialized in supporting organizational needs such as: business planning, inbound marketing support, strategic planning, grant writing assistance, social media market positioning, online brand niche, nonprofit development, grant funding strategies, project management, and the systemic creation and implementation of global strategic plans.
To support small businesses, Emily Brooks is a certified expert in: Entrepreneurial Training Programs, business coaching, strategic development, and inbound marketing strategies and social media engagement, change management, risk management, and project management. Emily Brooks has a long and positive track record of establishing effective working relationships across a broad spectrum of individuals and working parties across 11 different industries. Emily Brooks' diverse educational background allows her to effectively analyze all aspects of new development needs, effectively create and manage strong, yet diverse coalitions, and ultimately create the right project solutions by creating sustainable and progressive organizational systems.
Emily was the Founder, Executive Director, and President of BRIDGES Healthy Cooking School. BRIDGES was dedicated to reducing the obesity epidemic among children and highlighting the relationships between food, education, and health. Acting as the center of the wheel between two hospital systems, Emily Brooks created cooking classes, cooking demonstrations, lectures, and print media to strategically connect cooking, nutrition, and medical care into a cross-spectrum troika to ensure award-winning prescriptive patient care.
Emily Brooks spent nearly seven years building BRIDGES into a monumental health services provider and resource for the medical community, educational institutions, and governmental non-profit organizations in Wisconsin. She expanded the concept of Workplace Wellness programming for businesses into a Community Wellness Education approach. She created and taught over 3,800 highly specialized cooking and nutrition courses, managed six participating industry coalitions with over 135 for profit and nonprofit organization participants, and led BRIDGES to become one of the most revolutionary nonprofits in the Midwest.
Crossing 'Bridges' to healthier eating in the Fox Valley
Founder and CEO of this ground-breaking Catering Company, Chef Emily Brooks utilized her Certified Executive Chef and Culinary Arts degrees, food research chemistry experience, and her PhD in Nutrition to create healthy, nutritious, and diet-specific foods for a wide range of medical patients. She worked directly with two medical systems and their doctors to provide medically-mandated specific food alternatives for their patients and their families.
Emily specialized in: medical weight loss, chemotherapy and radiation sensitivity diets, diets catering to Celiac Sprue and other highly-restrictive gastroenterological disorders, food for diabetes management and Type 2 diabetes reversal, coronary heart disease diets, customized foods for any post-trauma event, diets for surgery preparation and recovery, athletic performance and sports nutrition, and much, much more.
Emily also worked with Affinity Health System to design, implement, and monitor their medically-customized bariatric diet plans for their patients undergoing any form of gastric banding or gastric bypass surgery. Her degrees in Biochemistry, Culinary Arts, Ayurvedic Medicine, Holistic Nutrition, Nursing, and Hospice allowed Emily to meld traditional and nontraditional medicines to utilize food as a fundamental prescription for healing within hospitals and clinics.
FARMER & FEAST Connecticut is a revolutionary new cookbook that will introduce readers to Connecticut's agricultural bounty and those passionate individuals - Connecticut's farmers and producers -- who toil endlessly to bring us our food. Meet more than 40 of Connecticut's devoted farmers and producers who proudly produce Connecticut's "locally grown" produce, meats, cheeses, and other food...more
Think there are no farms in or around Manhattan? Think again! Urban agriculture and farms are exploding throughout the New York City metropolitan area—from farms to green food-growing rooftops to hydroponics. New York City Farmer & Feast introduces New Yorkers to the surprising bounty of the area and serves as a memento of food experiences for visitors. Profiled are the farmers and produces who feed New York's farmers markets and service top restaurants with locally grown food. Above all, New York City Farmer & Feast is a guide, a cookbook, a reference, and a friendly introduction for anyone who wants to put a face to their local food—and understand where and how its produced.less