Allison Sosna is a seasoned culinary professional and public health advocate with a rich background in transforming food systems to promote health equity. Her career began in esteemed kitchens such as The Inn at Little Washington and Dean & DeLuca, but her passion for community-driven change led her to roles like Executive Chef at DC Central Kitchen and Director of Nutrition at World Central Kitchen. In these positions, she pioneered initiatives that integrated nutrition into disaster relief and school food programs, emphasizing culturally appropriate and nutrient-dense meals.

As Director of Procurement and Community Nutrition at Tangelo, Allison developed menus and food offerings—ranging from medically tailored meals to grocery and produce boxes—specifically designed for populations most at risk of chronic diseases. Her work there focused on ensuring access to nutritious, personalized food solutions that support long-term health outcomes in vulnerable communities.

Allison's commitment to accessible nutrition education is further exemplified through her founding of MicroGreens, a nonprofit dedicated to teaching families how to prepare healthy meals on a limited budget.

 Allison holds an MPH in Nutrition, a culinary degree, and a BA in Communications and Sociology. She’s been featured in The Washington Post, spoken at TEDx, published in the Journal of Nutrition Education and Behavior, and recognized for her work in food insecurity by the Obama Administration.