Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.
Amy’s career highlights include working for Fleishman Hillard’s Agribusiness Practice, Dole Food Company, the California Walnut Board & Commission, and The Culinary Institute of America. Today, Amy works with a variety of clients across the food system, including seed companies, commodity boards, marketing orders, national brands, food start-ups, colleges, and restaurants. She become the retail nutrition marketing and foodservice partnership specialist for the Buy California Marketing Agreement and the CA GROWN® brand in April 2022.
She is the co-author of Cooking á la Heart, a cookbook focused on plant-forward eating patterns that reduce inflammation and promote cardiovascular health that will be published February 1, 2023 by The Experiment Publishing, a division of Hachette Books.
Amy writes a monthly column on foodservice and flavor trends for Produce Business magazine. She has authored or co-authored ten papers in peer-reviewed journals and presented at more than 275 state, national, and international conferences the past 20 years, including giving the Lenna Frances Cooper Memorial Lecture at the Academy of Nutrition and Dietetics Food and Nutrition Conference in 2015 and presenting at the world-renowned Aspen Ideas Festival in 2017.
She is a member of the Academy of Nutrition and Dietetics, a former chair of the Food & Culinary Professionals DPG, a former president of the California Academy of Nutrition and Dietetics, and a board member of the Sacramento chapter of Les Dames d’Escoffier International.
Amy received her B.S. in dietetics from the University of California Davis, and her M.S. in nutrition communication from Tufts University School of Nutrition Science and Policy. She received the Tufts Nutrition Impact Award in 2014.