Margot is an applied biologist with eight years of experience in the food and agriculture sector. She earned a B.Sc. in Biology from Cornell University, a Certificate in Food, Nutrition and Health from the University of Washington and is a Biologist in Training member of the Alberta Society of Professional Biologists. Margot has worked from farm to fork including organic farming and international development, large-scale food processing, and commercial kitchen and bakery operations. In addition to nutrition education, Margot is interested in food policy, food security, sustainable food production and sports nutrition. While her favourite kitchen pastimes are baking and cooking (french cuisine), she enjoys trying any new food processing techniques!
Outside of Poppy Innovations, Margot is a CANSI Level 1 cross-country ski instructor, a competitive women’s soccer player, avid traveller and outdoor enthusiast.