About Allison @AubreyNPRFood
Allison Aubrey is a correspondent for NPR News. Aubrey is a 2013 James Beard Foundation Awards nominee for her broadcast radio coverage of food and nutrition. And, along with her colleagues on The Salt, winner of a 2012 James Beard Award for best food blog. Her stories can be heard on Morning Edition and All Things Considered. She's also host of the NPR video series Tiny Desk Kitchen.
Through her reporting Aubrey can focus on her curiosities about food and culture. She has investigated the nutritional, and taste, differences between grass fed and corn feed beef. Aubrey looked into the hype behind the claims of antioxidants in berries and the claim that honey is a cure-all for allergies.
In 2009, Aubrey was awarded both the American Society for Nutrition's Media Award for her reporting on food and nutrition. She was honored with the 2006 National Press Club Award for Consumer Journalism in radio and earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation. She was a 2009 Kaiser Media Fellow in focusing on health.
Joining NPR in 1998 as a general assignment reporter Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C., for NPR's National Desk.
Before coming to NPR, Aubrey was a reporter for PBS' NewsHour. She has worked in a variety of positions throughout the television industry.
Aubrey received her bachelor's of arts degree from Denison University in Granville, OH, and a master's of arts degree from Georgetown University in Washington, D.C.
Allison’s Recent Stories
Science Sep 13
How ‘upcycling’ discarded ingredients into food is gaining momentum“Upcycling,” a new technique of making food using discarded ingredients, is gaining momentum with entrepreneurs looking to create new food categories. Special Correspondent Allison Aubrey and Producer Mary Beth Durkin report on this growing food movement as part of NewsHours…
Nation Jul 12
How Denver is tackling food waste to fight hunger, climate changeWith more people staying at home, food waste has grown across the country. Even before the pandemic nearly $281 billion worth of food was thrown away. Special Correspondent Allison Aubrey reports on the aggressive effort by Denver, Colorado, to tackle…
Science Nov 29
How these Massachusetts farmers are turning manure and food waste into powerAccording to the Natural Resources Defense Council, about 204 million pounds of turkey meat will be thrown away this Thanksgiving. That’s an estimated $293 million worth. As we continue our look at innovative solutions to food waste across the country,…
Nation Nov 29
View our complete coverage of food wasteIn the U.S., 30 to 40 percent of food produced never makes it to a dining table. Much of that waste ends up in landfills. But some companies are pursuing new techniques to reduce and redistribute surplus -- plus process…
Science Nov 28
How Americans can change their mindset about wasting foodOver the next year, the average American household of four will spend roughly $1800 on food they don't eat. Why do we throw away so much in the kitchen, and how can we cut those losses? Now, the culinary industry…
Nation Nov 27
In the U.S., 30 to 40 percent of food is wasted. California aims to change thatIn the U.S., 30 to 40 percent of food produced never makes it to a dining table. Much of that waste ends up in landfills. But some companies are pursuing new techniques to reduce and redistribute surplus -- plus process…
Nation Jun 16
Why are tons of fresh produce dumped in landfills every day?As part of a collaborative report with the PBS News Hour, NPR's Allison Aubrey looks at efforts to cut food waste.
