For Lang Hospitality BComm graduate Emily Robinson, sustainability is more than just a buzzword. Robinson, now a masters student at Lang, is the president of My World, My Choice! A student-run initiative that spreads the word about sustainability across the Guelph community. She has also received funding to conduct research on single-use plastics in restaurants. According to Emily, the future of business is sustainable.

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#SDG #SustainableDevelopmentGoals

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Transcript:
If I want to have the kind of life that I want to have. If I want to have a long career. If I want to enjoy the world as I know it today then we have to start with preserving what we currently have

Every business should understand that when they have customers, they're voting for you and they're voting for everything that your value set stands for. On the flip side as well businesses also need to realize that consumers are starting to demand more sustainability they're starting to demand that every company has a CSR plan and understands their impact on the environment and so I think it can work both ways in the sense that consumers can demand business to do better and businesses need to do better to hold that to their consumers as well

I run a program on campus called My World, My Choice which is an environmental outreach program and we teach youth from the community how about environmental stewardship so we teach them different concepts in environmental sustainability and then we teach them how to learn act change which are three pillars so they learn about it with us and then we teach
them how to act on those things and hopefully change the world for a better place

We want to give them the tools not only to teach them about what's going on in the world but to feel like they don't have to be hopeless in that and they can feel like they can meet the next leaders in changing that as well.

We're just trying to look at basically what these barriers to change are why so many single-use plastics do exist in restaurant operations and whether it's something that we can actually eliminate or reduce or whether it's just become necessity at this point.

I definitely had a bit of a seeded interest in sustainability before I started at the school but I really did start the program just because I was interested in food and I love to travel and I love to eat out and I liked this kind of hospitality tourism concept I found that sustainability has really been a core of almost every single class that I've taken at the school. So I found that as much as you know I'm learning accounting and statistics and hotel operations and I'm learning all of those essential details that we need to know to operate in the industry, I feel like every single course has brought it back to but how can we make this better and how can we do this properly and how can we sit down and not just accept it for what it is but how can we change it to make it something better for the next generation as well

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