Food as Medicine

As part of the day-long celebration commemorating the Falk College’s Nutrition Assessment, Consultation and Education (ACE) Center, Amanda Archibald, owner of Field-to-Plate will use the Center’s new demo kitchen to lead the presentation “Food as Medicine.” The new ACE Center is made possible by a generous gift from Falk almuna Rhoda Dearman Morrisroe ’69. The presentation will take place Friday, September 25 at 1:45-3:00pm, 204 MacNaughton Hall, in the Falk Complex.

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 codeveloping and producing the acclaimed 2010 Food Solutions Series at Urban Zen in New York and 2015 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. Her work in “culinary genomics” was debuted at the Institute for Functional Medicine international conference in May 2015. This has led to the formation of a new company with three other partners dedicated to blending Genomic Medicine, Functional Nutrition and the Culinary Arts.

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.