Amy Nickerson retired as of May 2022 having been a faculty member at UVM since 2007.

My professional focus aligns with the core aspects of a sustainable food system, primarily in the realm of access to food. That commitment transcends from the classroom to my local community where I volunteer and am a member of the food shelf Board of Directors, and more broadly to the global level where I have volunteered in Africa on food security assignments with a USAID-funded organization. Since the late 1990’s, I have been engaged in promoting healthy aging at the state and national level. International travel feeds my curiosity about other cultures, their food patterns, and food security as they relate to health.