Allison C. Righter, Director of Health and Sustainability Programs in Hyde Park, NY

Faculty Bio: Allison C. Righter

Director of Health and Sustainability Programs
Certification Credentials: RDN
Sustainable Diets and Public Health
“I try to plant the seed with my students that chefs are uniquely positioned to play an important role in promoting healthy, sustainable, and delicious food choices among consumers.”

Allison Righter, MSPH, RDN is director of health and sustainability programs for the strategic initiatives group at The Culinary Institute of America (CIA). In this role, she oversees a portfolio of conferences, collaboratives, and other thought leadership initiatives advancing health and sustainability efforts across the foodservice and healthcare sectors, and beyond. She previously served for seven years as a faculty member at the CIA, where she taught nutrition, food safety, food systems, and public health courses and helped integrate allergen awareness, student wellness, and sustainability principles across the curriculum and campus operations. From 2013 to 2018, Allison worked closely with CIA and Harvard T.H. Chan School of Public Health colleagues to support the development and launch of the Teaching Kitchen Collaborative, now an independent nonprofit organization with more than 30 member organizations using teaching kitchens as catalysts of enhanced personal and public health. Prior to joining the CIA, she served as a program officer for the Johns Hopkins Center for a Livable Future, where she provided science advisory to the “Meatless Monday” campaign and assisted with other community-based food and faith initiatives in the greater Baltimore area. Allison completed her BA in Public Health Studies and her MS in Public Health as part of a coordinated dietetics program both at Johns Hopkins University. A Maryland native, Allison now loves living in the Hudson Valley with her family and exploring the region’s robust food and agricultural systems. In 2019, she was awarded a “Forty Under 40 Mover & Shaker” award by the Dutchess County Regional Chamber of Commerce. (Hyde Park, NY)

Education:
MSPH, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD. BA, Johns Hopkins University, Baltimore.

Professional Experience:
Adjunct Instructor—Nutrition, CIA. Project Coordinator, Samueli Institute Teaching Kitchen Pilot Study, CIA and the Harvard School of Public Health. Program Officer, Advisor, Food Communities & Public Health, Johns Hopkins Center for a Livable Future, Baltimore. Maryland Food Supplement Nutrition Education (FSNE) Intern, University of Maryland Extension’s FSNE State Office, Columbia, MD. Research Assistant, Baltimore Food & Faith Project, Johns Hopkins Center for a Livable Future, Baltimore. National Healthy Homes Festival Intern, The Coalition to End Childhood Lead Poisoning, Baltimore.

Member:
Academy of Nutrition and Dietetics. American Public Health Association.

 

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499