Amy helps clients in the raw agricultural and processed food industries and uses traditional and digital communication to protect their brands, reputations and business relationships in both domestic and foreign markets. She has helped companies communicate about issues such as product recalls, worker health and safety, pesticide residues, adverse financial reports, biotechnology and mergers.
Before joining Watson Green in 2009 Amy oversaw marketing and communications for the United Fresh Produce Association. She has contributed to the following food communication works:
- Member of the Asia-Pacific Economic Cooperation (APEC) Food Safety Risk Communication working group tasked with developing a food safety risk communication framework for the Asia-Pacific region.
- Member of a joint United Nations FAO and World Health Organization working group that developed a global risk communication guide for food safety.
- Co-developed and presented at The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) 2016 Annual Symposium: Communicating Food Risk in an Era of Social Media.
- Co-contributor to The International Food Information Council’s (IFIC) Food Safety: A Communicator’s Guide to Improving Understanding.
Amy grew up in California’s San Joaquin Valley, where she helped cultivate and market grapes and oranges grown on her family’s farm. Amy holds bachelor’s and master’s degrees from California State University, Fresno, and a Master of Arts in public communication from American University, in Washington, DC. Amy is fully accredited in public relations (APR).