Amanda Archibald’s contribution to food and nutrition is channeled through her nationally acclaimed company, Field to Plate®. This visionary company creates dynamic food and culinary education experiences and innovative tools for Americans, and the experts who teach Americans about food. Amanda’s unique training as an analyst and a nutritionist (RD), combined with her culinary expertise, has enabled her to develop a new lens through which we can understand the food and health conversation.

Amanda’s trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her work in mind‐mapping using visual technology is literally changing how we translate the science of nutrition, via the tools of the kitchen, to put health‐supportive food on America’s plate.

Amanda has been involved in lecturing, teaching and producing state of the art experiential food and nutrition learning experiences for consumers and health professionals alike since 2003. Her work has been showcased in more than 30 states and over 100 cities across the nation, and includes co-developing and producing the acclaimed 2010 Food Solutions Series at Urban Zen in New York and2015 Culinary Rx in Boulder, CO. She has also produced four international food policy focused events in France and Greece.

Amanda continues to push the edge by merging cutting edge science with the culinary arts. Amanda is
literally defining the field of Culinary Genomics, uniquely linking genomic medicine with the culinary arts, shaping the health of the nation’s plate. Her work in culinary genomics was debuted in Johannesburg, South Africa and at the Institute for Functional Medicine international conference in Spring 2015.

Amanda is a member of Les Dames d’ Escoffier and sits on the National Advisory Council for Cooking Matters. She resides in Boulder, CO where the Rocky Mountains are her hiking, biking and skiing playground.