Amanda joined CAFB in 2022 as the Capacity Building Coordinator. Previously, she worked as the Food Rescue Coordinator at the Jacobs & Cushman San Diego Food Bank, where she helped retail and restaurant donors prevent food waste through donating surplus edible food to local feeding organizations. Additionally, she worked with local businesses, government agencies and residents to help create an impact in their community through hosting canned food drives.
Her career in food began with working as a chef in Portland, OR. After graduating college with a B.A. in Spanish, she volunteered with disaster relief efforts in Oaxaca, Mexico after the devastating 2017 earthquake. During her stay, she helped develop a nutrition-focused culinary course to help address local concerns regarding nutrition-related illnesses in the community. Seeing the impact of the course sparked her interest in food justice and paved the way for her future career in food systems.
In her free time, she enjoys hiking, cycling, trying out new recipes, and spending time with her dog.
Her favorite food? Khao soi with tofu.