Food Sustainability – Am Heart Assoc 2022 Keynote Presentation Stanford Nutrition 2022-04-05 | Professor Gardner gave a Keynote presentation at the American Heart Association’s Lifestyle Council annual meeting in Chicago on March 3rd, 2022. The theme of the overall meeting was “A Greener Planet”. The Keynote covered the food and nutrition overlap between cardiovascular health and planetary health. The talk went beyond the typical environmental emphasis on climate change and greenhouse gasses and included the planetary boundaries of land use, water use, biodiversity and eutrophication from agricultural nitrogen and phosphorous runoff. The benefits of a plant-forward diet were covered, with a special emphasis on unapologetic deliciousness and the benefits of working with chefs as culinary research partners in efforts to support dietary change.
Eggplant Tofu Pesto Stanford Nutrition 2025-08-22 | Looking for a creative way to use up leftover pasta sauce? Try this easy, no-fuss meal idea! This dish layers grilled eggplant, sautéed tofu, a quick walnut-basil pesto, and a juicy heirloom tomato slice—all on top of pasta sauce. It’s more assembling than cooking, but the result is insanely delicious.The sauce featured here comes from a recipe in Tim Spector’s cookbook, but you can use any favorite sauce you have on hand.
IGNITE Firefighters’ Health Study Stanford Nutrition 2025-05-23 | In partnership with the San Francisco Firefighters Cancer Prevention Foundation, the IGNITE Firefighters’ Health Study (Implementing Good Nutrition to Improve, Transform, and Enhance Firefighters’ Health) aims to determine whether a whole-food, plant-forward diet can reduce cancer risk among active San Francisco firefighters.If you are an active San Francisco firefighter and would like to participate in the study, please sign up using this link: https://redcap.link/IGNITE-SFF-Health
Heart Healthy Breakfast Stanford Nutrition 2025-03-19 | Even though Heart Health Month has come to an end, taking care of your heart should be an everyday habit! So, what’s one simple and delicious way to do that?Start your day with a heart-healthy bowl of oats—whether it's rolled, steel-cut, or whole groats! Add some yogurt or soy milk, then top it with your favorite fruits, nuts, and spices for a fiber-packed, nutrient-rich, heart-loving breakfast.Dr. Christopher Gardner’s go-to combo? Cinnamon, raisins, coconut, cacao nibs (aka dark chocolate in its purest form!), soy milk, mango, and raspberries—fresh or frozen, both work!
Salad as a Meal Stanford Nutrition 2024-11-18 | Did you know a salad can be a healthy, unapologetically delicious, and totally satisfying meal? It doesn’t have to be just a few greens with dressing on top! Start with your base greens, then layer all the good stuff! For this salad, Christopher Gardner added red bell peppers, cherry tomatoes, carrots, radishes, Kalamata olives, garbanzo beans for protein, and even some chopped figs for sweetness. Avocado and cashews can be added for some healthy fats. It's a colorful, nutrient-packed, rainbow salad that’s got it all—fiber, protein, carbs, and fat.
2024 Stanford Food Summit: Closing, Christopher Gardner Stanford Nutrition 2024-11-14 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Closing provided by Dr. Christopher Gardner, Professor of Medicine, Director of Nutrition Studies Research Group, Stanford MedicineFor agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: Food Is Medicine Panel Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Food Is Medicine Panelists include:David Hott, MBA, CEO, Loaves & Fishes Family KitchenMichelle Kuppich, Executive Director, California Food Is Medicine CoalitionMaya Rams Murthy, MPH, RD, Co-Founder and CEO, AharaLisa Goldman Rosas, PhD, MPH, Assistant Professor, Stanford MedicineErika Tribett, MPH, Director, Program Strategy & Design, Project Open HandFor agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: Food and Sustainability Panel Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Food and Sustainability panelists include:-Christopher Gardner, PhD, Professor of Medicine, Director of Nutrition Studies Research Group, Stanford Medicine-Tamiko Katsumoto, MD, Clinical Associate Professor, Medicine-Immunology & Rheumatology, Stanford Medicine-Jim Leape, JD, Co-Director of Center for Ocean Solutions and William and Eva Price Senior Fellow, Stanford Woods Institute for the Environment-Stephen Luby, MD, Lucy Becker Professor of Medicine, Stanford Woods Institute for the Environment-Vayu Hill-Maini, PhD, Assistant Professor of Bioengineering, Stanford School of Engineering-Michael Wara, PhD, JD, Senior Research Scholar, Stanford Woods Institute for the EnvironmentFor agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: PBDI Seed Grant Showcase Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.PBDI Seed Grant presenters include:-Rachel Herdes, DO, Clinical Assistant Professor, Pediatrics-Gastroenterology, Stanford Department of Pediatrics-Jayakumar Rajadas, PhD, Director of ADDReB and Assistant Director of Cardiovascular Pharmacology, Stanford Medicine-Mathangi Janakiraman, PhD, Postdoctoral Scholar, Gastroenterology, Stanford Medicine-Tamiko Katsumoto, MD, Clinical Associate Professor, Medicine-Immunology & Rheumatology, Stanford Medicine-Wei-ting Chen, PhD, Executive Director, Food For Health Equity Lab, Stanford Medicine-Anna Thomas, PhD Student, Computer Science-Jessica Hope RN, MSN, NP, Research Scientist, Humane & Sustainable Food Lab, Stanford UniversityFor agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: Nutrition Group Updates, Christopher Gardner Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Welcome provided by Dr. Christopher Gardner, Professor of Medicine, Director of Nutrition Studies Research Group, Stanford MedicineFor agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: Keynote, Ethan Brown Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Keynote address provided by Ethan Brown, Founder and CEO, Beyond MeatFor agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: Keynote, Arun Majumdar Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Keynote address provided by Dr. Arun Majumdar, Dean, Stanford Doerr School of Sustainability, Jay Precourt Professor, Professor of Mechanical Eng, of Energy Science & Eng, of Photon Science, Senior Fellow at Woods and Professor, by courtesy, of Materials Science & Eng.For agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
2024 Stanford Food Summit: Welcome, Christopher Gardner Stanford Nutrition 2024-11-13 | 2024 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers and others to collaborate in creating a more healthful and sustainable world.Welcome provided by Dr. Christopher Gardner, Rehnborg Farquhar Professor, Stanford School of Medicine, and Director of Stanford Nutrition Studies Research Group.For agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Initiative, visit pbdi.stanford.edu.
Avocado Toast with Kimchi Stanford Nutrition 2024-08-27 | Looking for a new breakfast idea? Try avocado toast with a twist! This recipe features kraut-chi—a fusion of sauerkraut and kimchi—on top of avocado toast. It's a simple way to boost veggie intake and add fermented foods to your diet. You can purchase kraut-chi at your local farmer’s market or health food store. You can also ferment it yourself! The batch featured here was created by Chef Andrew Mayne, Senior Associate Director of Culinary Event Strategy and Plant Award Experience, Stanford University.Full recipe here: https://med.stanford.edu/nutrition/resources/recipes/avocado-toast-with-kimchi.html
Christopher Gardners Blueberry and Pomegranate Kombucha Stanford Nutrition 2024-06-06 | Kombucha is an ancient beverage that's light, effervescent, and bubbly. For those new to kombucha, it typically includes some black tea base and potentially a mix of other teas, sugar (to feed the yeast during fermentation), water, and a SCOBY. The SCOBY (Symbiotic Culture of Bacteria and Yeast) is sometimes called the "starter" because it provides the live bacteria that infuse the tangy flavor and gut health-promoting probiotics into the mix. Just like kimchi and sauerkraut, kombucha is fermented and offers live bacteria probiotics that may support gut health. Full recipe here: https://med.stanford.edu/nutrition/resources/recipes/blueberry-pomegranate-kombucha.html
Christopher Gardner’s Pomegranate-Glazed Eggplant with Squash and Tempeh Recipe Stanford Nutrition 2024-04-13 | Straight from Netflix's "You Are What You Eat: A Twin Experiment" docuseries – here is Christopher Gardner’s pomegranate-glazed eggplant with squash and tempeh recipe! This dish is truly unapologetically delicious and packs a powerful plant-based nutritional punch! The butternut squash brings a burst of flavor while being low in calories and rich in fiber. Eggplant, loaded with nutrients and antioxidants, adds a touch of luxury to every bite. Tempeh, crafted from fermented soy, offers a hefty dose of protein, fiber, and essential vitamins and minerals. And let's not forget about the secret ingredient – pomegranate molasses – adding an irresistible sweet and savory touch! Full recipe here: https://med.stanford.edu/nutrition/resources/recipes/pomegranate-glazed-eggplant-with-squash-and-tempeh.html
Christopher Gardners Wheat Berry Salad Recipe Stanford Nutrition 2024-03-18 | Celebrate National Nutrition Month with Christopher Gardner's favorite wheat berry salad recipe! Packed with whole intact grains and colorful fruits and veggies, this easy-to-make recipe is a delicious and nutritious delight. Try it now for a burst of flavors and textures! Get your cutting boards ready and follow along!Full recipe here: https://med.stanford.edu/nutrition/resources/recipes/wheat-berry-salad.html
The Research Behind You Are What You Eat on Netflix Stanford Nutrition 2024-02-06 | Christopher Gardner, PhD, Cate Ward, PhD, and Matt Landry, PhD, Researchers from the Stanford Nutrition Studies Research Group answer questions about the groundbreaking Twins Study that was featured in the Netflix Top 10 docuseries, "You Are What You Eat."00:00 - Introduction02:07 - Why Twins?03:44 - Participant Activities05:54 - Weight & Blood Pressure Measurements07:05 - Calories09:54 - Fiber & Protein11:03 - Study Design12:29 - Supplements13:56 - How to go Vegan15:07 - Timing of Netflix & Study17:08 - Who shouldn't go Vegan18:03 - Criticism & Feedback20:10 - Closing
You Are What You Eat: A Twin Study Stanford Nutrition 2023-12-13 | Research from our TwiNS study, which suggests that a vegan diet improves overall cardiovascular health compared to a healthy omnivore diet, is the inspiration behind the latest Nextflix series, "You Are What You Eat: A Twin Experiment." Check out the trailer now and watch all of the episodes on Netflix starting January 1, 2024.
2023 Stanford Food Summit: Welcome Stanford Nutrition 2023-04-28 | 2023 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and SustainabilityHosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers to collaborate in creating a more healthful and sustainable world.For agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Intiative, visit pbdi.stanford.edu.
Plant-Based Diet Initiative Seed Grant Winners at the 2023 Stanford Food Summit Stanford Nutrition 2023-04-28 | 2023 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and Sustainability. Hosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers to collaborate in creating a more healthful and sustainable world. This segment showcased the work of 10 seed grant winners funded by the Stanford Plant-Based Diet Initiative.For agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Intiative, visit pbdi.stanford.edu.
Food Is Medicine Panel at the 2023 Stanford Food Summit Stanford Nutrition 2023-04-28 | 2023 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and Sustainability. Hosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers to collaborate in creating a more healthful and sustainable world. In the Food is Medicine Panel, experts discuss this hot topic, which was recently featured at the White House Food and Nutrition Conference on Health and Hunger. The American Heart Association, in partnership with the Rockefeller Foundation has pledged substantial funds to address this in a major clinical trial over next 10 years. For agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Intiative, visit pbdi.stanford.edu.
Blue Food Panel at the 2023 Stanford Food Summit Stanford Nutrition 2023-04-28 | 2023 Stanford Food Summit: The Latest Research on Plant-Based Solutions for Health and Sustainability. Hosted by Stanford Medicine’s Plant-Based Diet Initiative, this day-long conference brought together Stanford researchers to collaborate in creating a more healthful and sustainable world. In this segment, panelists share research on food systems being one of the biggest contributors to global warming and other environmental emergencies. Jim Leape, Co-Director of the Center of Ocean Solutions, and experts from the Stanford Doerr School of Sustainability lead the path forward, including an initiative to expand the possibilities of Blue Food.For agenda and speaker bios, please visit foodsummit.stanford.eduFor more information on the Plant Based Diet Intiative, visit pbdi.stanford.edu.
Full Simon Hill Plant Proof podcast #145 Dr Christopher Gardner Stanford Nutrition 2021-08-19 | Full Plant Proof podcast Episode #145 - Simon Hill sits down with Professor Christopher Gardner to chat about his research looking at low versus high carb diets for weight loss.If you’re confused about carbohydrates, fat and how to manage your body weight then I am certain you will enjoy this episode. Dr Gardner is one of the most respected nutrition scientists in the world.Topics covered:• How Dr Gardner became interested in nutrition science and what led him to studying weight loss• Why Dr Gardner conducts Randomized Controlled Trials• The A to Z study• The DIETFITS study• Why diet quality is important• Why average weight loss in studies doesn’t show the full story• The carbohydrate-insulin model• What we do and don’t know about diet and weight loss• much moreWe thank Simon Hill for granting us permission to post the full video of the podcast to our channel. Simon Hill's Plant Proof website: plantproof.comPodcast: plantproof.com/low-carb-vs-high-carb-diets-for-weight-loss-with-professor-christopher-gardner
Simon Hill Plant Proof podcast #145 Dr. Christopher Gardner BEST DIET FOR WEIGHT LOSS STANFORD STUDY Stanford Nutrition 2021-08-07 | Clip from Plant Proof podcast #145 with Simon Hill where Dr. Gardner discusses his research findings studying the optimal approaches to diet for weight loss.Simon Hill's Plant Proof website: plantproof.comPodcast: plantproof.com/low-carb-vs-high-carb-diets-for-weight-loss-with-professor-christopher-gardner
Simon Hill Plant Proof podcast #145 Dr. Christopher Gardner FOCUS ON FOUNDATIONS THEN PERSONALIZE Stanford Nutrition 2021-08-07 | Clip from Plant Proof podcast #145 with Simon Hill where Dr. Gardner discusses focusing on a foundational diet first, then personalizing your nutrition to better navigate food choices for weight loss and overall health.Simon Hill's Plant Proof website: plantproof.comPodcast: plantproof.com/low-carb-vs-high-carb-diets-for-weight-loss-with-professor-christopher-gardner
Farm Camp – How many veggies will kids eat at camp? Stanford Nutrition 2021-08-07 | From PBS LearningMedia "In Defense of Food" produced by Kikim Media.This clip shows when students have a hand in producing healthy food they are more likely to try new and unfamiliar ingredients. Students in a summer camp get to make homemade pizzas using a wide variety of familiar and unusual vegetables that they harvest from the garden. Their teacher marvels at how many new veggies they are willing to try.Vegetable Surprise | In Defense of Food downloaded from PBS LearningMedia, http://www.pbslearningmedia.org. Rights to use this asset expire on 12/31/2099.Asset Copyright Copyright 2015 Kikim Media kikim.com
