Amy Finley is a lecturer hired to teach in the department's foods lab teaching such courses as Basic Concepts of Foods and Foods for Planetary Health. Amy earned her MS in Food Systems through UVM's Food System's Graduate College Program.

Prior to UVM Amy took a circuitous path through the worlds of science/technology policy, cheffing, food writing, restaurant leadership, and marketing, with layovers in Paris to earn a Grande Diplome in classical cooking, and in Burgundy, France, where she lived on a farm while traveling the country to investigate the geographical underpinnings of French regional cooking. She is particularly interested in the role cooking and food agency have to play in connecting the average citizen to the transformation of our collective food systems.