Amy Myrdal Miller is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter Consulting, an agriculture, food, and culinary communications firm founded in 2014. During her 25-year career, Amy has worked for a global public relations firm, a small clinical research firm, Dole Food Company, the California Walnut Board & Commission, and, most recently, The Culinary Institute of America.
Today, Amy works with a variety of clients across the food system, including seed companies, food start-ups, grower cooperatives, commodity boards, national brands, campus dining operations, and restaurants.
Amy is a National Dairy Council Ambassador and a member of the Bayer Nutrition Expert Network. She is the nutrition marketing and foodservice specialist for the Buy California Marketing Agreement / CA GROWN. Amy writes a monthly “Produce on the Menu” column for Produce Business magazine. Her latest book, Cooking á la Heart, a 500-recipe cookbook focused on reducing inflammation and promoting cardiovascular wellness, was published in February 2023.
Amy was appointed in 2020 to serve on the Texas A&M Institute for Advancing Health Through Agriculture External Advisory Board and the Bayer Horticultural Advisory Council, opportunities that allow her to learn from other influential leaders across our vast food system.
Amy is a member of the Academy of Nutrition and Dietetics, a former president of the California Academy of Nutrition and Dietetics, and a past chair of the Food & Culinary Professionals Practice Group of the Academy of Nutrition and Dietetics. She is currently serving as the FCP Delegate in the Academy House of Delegates, the FCP Culinary Workshop Chair, and the 2024-2025 president for the Sacramento Chapter of Les Dames d’Escoffier International (LDEI).
Amy received her Bachelor of Science degree in Dietetics from the University of California Davis and her Master of Science degree in Nutrition Communication from the Tufts University Friedman School of Nutrition Science & Policy. She completed a 12-month clinical dietetic internship at the University of Minnesota Hospital & Clinics.