Allison Righter, MSPH, RDN is a public health professional and registered dietitian nutritionist dedicated to advancing food initiatives that promote health and sustainability. She serves as Director of Membership and Programs at the Teaching Kitchen Collaborative (TKC), a global network improving lives through culinary and lifestyle education.

From 2021-2024, Allison was Director of Health and Sustainability Programs at The Culinary Institute of America (CIA), where she guided strategy for the Menus of Change and Healthy Kitchens, Healthy Lives conferences and three industry collaboratives influencing millions of meals daily. She also spent seven years on the CIA faculty, teaching nutrition, food systems, and public health, and integrating wellness and sustainability into the curriculum.

Earlier, Allison coordinated the CIA’s teaching kitchen pilot study with Harvard T.H. Chan School of Public Health (2013–2015), which led to the creation of the TKC in 2016. She previously managed programs at the Johns Hopkins Center for a Livable Future, supporting Meatless Monday and community food initiatives in Baltimore. She earned her BA and MSPH from Johns Hopkins University and was named a “Forty Under 40 Mover & Shaker” by the Dutchess County Regional Chamber of Commerce in 2019. After a decade in New York’s Hudson Valley, Allison recently returned to the Baltimore area with her husband, daughter, and dog.