The fact that Emily gets to work with so many talented people is the best part of the job for Fonterra’s Environmental Manager for the Upper South Island. Emily loves the Tasman Nelson area and says it’s satisfying when the community comes together to achieve great things.
What’s the best part about your job?
Coffee meetings at the Wholemeal Cafe, the view from the top of the Takaka Hill on my way to work, any time we get to do something positive in the community, seeing the business investing in sustainability and making the environment a priority when making decisions, and working with so many exceptional people who are dedicated to improvement.
How did you get involved with the industry?
Hard to say really. Because Fonterra was giving away ice creams at the careers day at University? I studied Chemical and Process Engineering with plans of getting involved in the food or pharmaceutical industry and Fonterra had by far the best graduate programme in NZ. I started in Ingredients Innovation at Fonterra working on a value-added whey protein and moved into manufacturing in 2014 after my OE which is how I ended up in my current role as Environmental Manager for the Upper South. I was brought up on a sheep farm near Winton in Southland and now my little sister is a dairy farmer, so it is kind of in the family.
What sums up the Kiwi attitude to you?
Number 8 wire. Get it done and carry on.
What are you most proud of?
My house in Nelson and working for a company that really tries to do the right thing; for people, safety, and the environment. Fonterra’s not perfect but it is a complex business and they do pretty well.
Do you like milk?
Yes. Blue top Anchor.
What’s your favourite dairy product?
Kapiti Kahurangi Creamy Blue and Mainland Epicure cheese.