Emily Duke

This new role oversees the design and implementation of a grant-funded youth fellowship program, providing a pathway from education to enterprise empowerment through urban hydroponic systems, local distribution networks and a holistic view of sustainable food systems.

In this graduate student capacity, I undertook an applied capstone project focused on strengthening Central Florida’s local food system. My project, “The Farm-to-Menu Toolkit,” addressed barriers to sustainable restaurant sourcing and fostered direct connections between small farmers and chefs. Through qualitative interviews, academic research, and community collaboration, I developed a visualized comprehensive digital resource to help restaurants identify local producers, streamline procurement, and build lasting partnerships. This work deepened my understanding of food system challenges, the importance of regenerative agriculture, and the role of culinary professionals in driving positive, community-centered change. My experience reflects a commitment to practical solutions, sustainability and the power of shared stories to transform menus and communities.

- Pioneered Orlando’s first 100% vegan pre-packaged frozen novelty food truck, expanding plant-based food accessibility and consumer engagement. - Designed and managed sustainable sourcing and distribution channels for mobile operations.

- Directed kitchen scheduling, invoicing, accounts receivable, and market operations for a culinary incubator supporting small producers. - Facilitated vendor/distributor relationships and optimized sourcing for culinary entrepreneurs. - Supported community growth through events, social media, and promotion.

- Excelled in high-volume food truck operations and customer service. - Developed and implemented wholesale strategies for retail production and account growth in plant-based offerings. - Managed kitchen prep, labor, food cost, inventory, and purchasing.

- Supported career development and performance management for Los Angeles, San Francisco & Seattle consulting staff including feedback & evaluation process, promotion timing, sponsorship consideration and career transition process. Liaison to consultants, CD Advisors, staffing & training.

- Coordinated attorney/student recruitment throughout on-campus and in-office interviewing for hiring related to summer associate program while initiating and developing new ideas and strategies for evaluation structures and hiring processes - Organized, attended and initiated ideas for increased awareness through on-campus and on-site recruiting events, including first-year receptions, offeree events, sponsorship initiatives and various symposiums - Coordinated summer associate program, including practice area assignments and maintenance of evaluation files for offeree process while working alongside directors, partners and senior level associates to manage review procedures

As a graduate student at the CIA focused on Sustainable Food Systems, I developed a comprehensive view of how producers, chefs, and communities interact in our food system. As a longstanding vegan, my studies evolved from addressing barriers to plant-forward diets to promoting systemic change through producer support, restaurant partnerships, and local sourcing. My capstone, “The Farm-to-Menu Toolkit,” combined research and digital resources to help chefs build regenerative relationships with local producers. I also launched initiatives like #SubscribeToFarmFresh to expand resilient food networks in Central Florida, focusing on practical, sustainable solutions that empower culinary professionals as positive change agents.