Allison Beadle, MS, RDN

Allison Beadle, MS, RDN, is a food and agriculture marketing professional and entrepreneur who combines her personal passion for food with her expertise in marketing and nutrition to improve lives through better food.

Allison founded Wild Hive in 2012 with the vision of creating a consulting firm with unmatched expertise and strategic thinking to tackle challenging issues and deliver solutions in food, nutrition and agriculture.

As the Founder and CEO of Wild Hive, Allison is hands-on in client work as well as leading her teams. She has built innovative programs that have driven results for numerous clients, including the American Lamb Board, Texas A&M AgriLife Institute for Advancing Health Through Agriculture, National Mango Board, Washington Red Raspberry Commission, Texas Department of Agriculture, National Watermelon Promotion Board, Texas Pecan Board, Southern United States Trade Association and Avocados from Mexico.

Prior to launching Wild Hive, Allison was senior vice president for FleishmanHillard, where she counseled numerous brands and agriculture promotion groups including the California Raisin Marketing Board, The Wonderful Company, the Tri-Lamb Group, Chobani Greek Yogurt, TexaSweet Citrus Marketing, the National Mango Board, Sunsweet, the California Table Grape Commission, Potatoes USA and the Texas Beef Council.

Her marketing career began managing nutrition communications for the Central Market division of the H-E-B Grocery Company. At Central Market, Allison discovered her passion for food storytelling and marketing. She found that her background in nutrition science, love of food, fascination with culture and travel, innate desire to continually connect with others and expressive nature were a good mix for creating innovative educational experiences for consumers as well as professionals.

Allison holds a bachelor’s degree in Nutrition Science from Texas A&M University and a master’s degree in Nutrition Science from Boston University. A member of the Academy of Nutrition and Dietetics, she is past-chair of the Food and Culinary Professionals Dietetic Practice Group.