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Emily Lafferty is an experienced operations and sustainability leader currently serving as the Director of Operations at Seven Sundays, a Minneapolis-based breakfast brand focused on improving health through real ingredients. Emily also holds the position of Board Vice President at the Upcycled Food Association, promoting the upcycled economy. Prior to these roles, Emily was the Impact Director at Vayda, advancing regenerative agriculture programs, and served as Senior Manager for Strategic Sourcing and Procurement Manager at Simple Mills, where efforts centered on sustainable sourcing and regenerative agriculture principles. Earlier in Emily's career, roles included Strategic Buyer at Frutarom and Contracting Officer with the United States Government. Emily earned a Bachelor of Science in Economics from George Mason University.