Amanda Archibald, RD
Field to Plate^® Founder

Amanda Archibald is a visionary in the world of food choice and food education. With a palate honed in Europe and finessed in the United States, the way she looks at food, thinks about food and talks about food sets her apart in the field of food and food talk.

Amanda has been at the vortex of what's happening in food and health in the U.S and around the world for a long time. Her extensive knowledge and understanding of the U.S. and international marketplace, has been honed from living in both the U.S. and Europe and working for a variety of private and public sector organizations. Her work as an analyst in food and health with the Mintel Group as well as her extensive interaction with chefs, farmers and growers, retailers, public policy and food experts, R&D and marketing executives across the food and agricultural landscape provides Amanda with unique perspectives that have engaged audiences for years. Her insights and ideas have made her a speaker of choice at the leading food, agricultural and health forums in America.

But beyond business, it is Amanda’s lifetime of respect for the journey that food makes from the field to the plate that shapes her vision about food, food education and where we need to go in food in America. Trained as a dietitian and inspired by parents whose love of food and culture was deeply instilled in her, Amanda has spent over 13 years fine-tuning ways to engage people and get them truly excited about food. Amanda’s food vision is a lot less nutrition and whole lot more eating. Borrowing tasting cues from the wine industry and wrapping them with creative approaches to food, flavor and choice, Amanda has found a way to ignite people’s passion for food. But more importantly, she has found a way to help people sow the seeds of food memories that will last them a lifetime.

Amanda was born in Europe and educated in both the UK and the U.S. She has dedicated her career to creating meaningful food education experiences for food, nutrition, health and culinary professionals and the consumer at large.