Kelly Toups is a Boston-based Registered Dietitian working to make healthy foods both more accessible and more appealing. She is passionate about cooking, plant-centered diets, and sustainable food systems.
Kelly graduated from the University of Texas with BS in nutrition, and completed her dietetic internship through the University of Texas Coordinated Program. After becoming a registered dietitian, Kelly completed a Masters degree in Gastronomy from Boston University, with a concentration in food policy.
Kelly is an experienced dietitian that has worked in a variety of roles throughout the food system. Her experience includes doing healthy menu promotion for Boston College, nutrition analysis for Whole Foods Market, teaching children through Michelle Obama’s Chefs Move to Schools program, and working directly for Frances Moore Lappé as a research fellow for her upcoming book on world hunger.