RighterAllison.jpg

Allison Righter

Lecturing Instructor, The Culinary Institute of America; Hyde Park, NY

Allison Righter, RD is a registered dietitian nutritionist with a passion for promoting and connecting the dots between public health and a deliciously sustainable food system. Since 2015, she has been a lecturing instructor in the School of Culinary Science and Nutrition at The Culinary Institute of America in Hyde Park, New York, where she teaches nutrition, food safety, and introduction to food systems. She also works with the CIA’s Strategic Initiatives Group to coordinate the international Teaching Kitchen Collaborative and to bridge the CIA’s health and sustainability industry leadership work with its educational curriculum for future chefs. After completing her undergraduate degree in public health from Johns Hopkins University, Allison received her MS in public health in a coordinated program in dietetics at the Johns Hopkins Bloomberg School of Public Health. She served as a program officer for the Johns Hopkins Center for a Livable Future, where she provided science advisory to the national Meatless Monday campaign, identified educational opportunities for dietitians, and assisted with other community-based food and faith initiatives in Baltimore. She is a skilled and spirited educator, project manager, communicator, systems thinker and home cook who believes in the transformative power of our food choices. (Hyde Park, NY) @CIACulinarySci