Field to Plate's Educational Philosophy

Field to Plate professional continuing education programs and workshops are designed to fuel the passion for all that you do in food and nutrition education. 

We design our programs to engage your mind, your senses and your purpose. Our "learn by doing" or experiential approach allows you to practice and experience what is being taught, within each and every program. We minimize presentations and maximize knowledge application. We present visionary, ground-breaking ideas and tools that truly make a difference in the lives of the people you teach.

You Can Expect 

• A small group learning environment that fosters a deeply rewarding learning experience
• Thought-provoking dialog
• New ways of thinking about food choice and food education
• Creative tools and ideas for your educational toolbox
• To feel inspired, motivated, rejuvenated and passionate about the future of food

Our professional workshops and programs are created for food, nutrition, health and culinary professionals. These venues are also appropriate for professionals working in agriculture, food production, food retail and marketing as well as food writing and journalism.

As a company dedicated to supporting community in America, we seek out unique places and spaces in which to host our programs. Furthermore, we go out of our way to support organizations, producers and artisans within the communities we are working. 

We invite you to learn with us and learn from each other.

Amanda Archibald, RD is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR).