Profile
Named an industry leader and “Fixer” by Grist magazine and called one of the most innovative women in food and beverage by Fortune and Food & Wine magazines, Katherine Miller was the founding executive director of the Chef Action Network and the vice president of impact at the James Beard Foundation. At the Beard Foundation, she built the food waste initiative Waste Not. This campaign included national advertisements, a consumer-facing cookbook, and a lobbying effort that resulted in the first-ever federal funding for food waste reduction efforts.
She was the first food policy fellow at American University’s Sine Institute of Policy and Politics and a Distinguished Terker Fellow at George Washington University’s School of Media and Public Affairs. Her first book, "At the Table: The Chef's Guide to Advocacy" from Island Press, is included on the must-read lists of Food Fix, Food Tank, Civil Eats, and more.
Miller has built a 20-year career working at the intersections of policy, politics, and social impact. She develops and manages award-winning campaigns, trains activists around the world, and helps deliver millions of supporters – and hundreds of millions in funding – to efforts focused on global health, climate change, gender bias and violence, and food system reform. She is a member of the International Academy of Digital Arts and Sciences (IADAS) and serves on the Board of Directors of the New Venture Fund and Re:Her DC. Miller is an adjunct professor at the Culinary Institute of America. She lives in Washington DC, on the land of the Anacostan and Nacotchtank people, with her husband, Lou, and their cat, Lily.
Sessions