May 26, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
Inspired by spring ingredients, Kristy Del Coro created this delicious grain salad, featuring farro, freekeh, chickpeas, strawberries and asparagus.
VP, Culinary Nutrition & Sustainability
Andrea is a registered dietitian with a passion for good food, nutrition, public health and technology, and is now one of SPE Certified’s resident culinary nutritionists.
Nutrition is a second career for Andrea. After graduating in 2000 from the University of Pennsylvania with a BS in bioengineering, Andrea worked as a supply chain management consultant, conducting data analysis and managing software implementations for Fortune 500 companies. She gradually realized she enjoyed food and nutrition more than consulting and in 2006 decided it was time for a change.
Andrea was accepted into the nutrition track of the Master in Public Health program at Hunter College (now the CUNY School of Public Health). She continued to work part-time supporting the sales efforts at her former company while earning her MPH. In 2011 she completed her dietetic internship at Hunter College, gaining valuable experience in hospitals and childcare centers and participating in health policy discussions.
It was during the food service rotation of her internship at Rouge Tomate that she was introduced to SPE, which embodies the combination of nutrition, ingredient quality and sustainability that Andrea strives for in her own life. She was happy to bring her nutrition, public health and data management expertise to the SPE team in September 2011.