Allison Johnson focuses on sustainable food systems with a broad lens, recognizing that we need a massive shift toward diversified and health-promoting agriculture—and away from harmful pesticides, soil degradation, and antibiotic use. She advocates for policy change at federal, state, and local levels, including stronger support for organic and climate-friendly agriculture. She also participates in administrative proceedings and litigation to strengthen protections for people and ecosystems threatened by dangerous agricultural practices. Prior to joining NRDC, Johnson practiced environmental and land use law as an attorney at Shute, Mihaly & Weinberger and worked as an organic certification and policy specialist at CCOF. She holds a JD with an environmental specialization and a bachelor's in nutritional sciences, physiology, and metabolism from the University of California, Berkeley, and a master’s in gastronomic sciences and quality products from L’Università di Scienze Gastronomiche in Italy. She is based in San Francisco.