Christopher Gardner, PhD, Director of Nutrition Studies at Stanford Prevention Research Center, The Rehnborg Farquhar Professor of Medicine at Stanford University

"Through rigorous science, education, and programs, we empower individuals and leaders in healthcare, foodservice, government, and education to adopt practices that prevent chronic disease and promote environmental sustainability."

Meet Our Team

In partnership with the San Francisco Firefighters Cancer Prevention Foundation and the San Francisco Fire Department, the IGNITE Firefighters’ Health Study (Implementing Good Nutrition to Improve, Transform, and Enhance Firefighters’ Health) is a groundbreaking effort to explore whether a whole-food, plant-forward diet can help reduce cancer risk among active San Francisco firefighters.

Our Work

Learn about the different areas of our work

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Research

Advancing human and planetary health through innovative and rigorous nutrition research.

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Programs & Initiatives

Collaborating with partners to advance sustainable nutrition and world-class science.

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Education

Empowering learners with a deeper understanding of nutrition and its impact on people and the planet.

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Announcements

Save the Date: 2025 Stanfod Food Summit

Join us on Friday, October 24, 2025, at the Arrillaga Alumni Center for a daylong, in-person event that brings together leaders in the field to share the latest innovations and research on plant-based solutions to major public health and environmental challenges. Registration opens late summer.

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Dr. Christopher Gardner on Huberman Lab Podcast

Dr. Christopher Gardner recently joined the Huberman Lab podcast to discuss the science behind popular diets, protein myths, gut health, and food allergies. In this episode, he provides data-backed insights for healthier eating and explains why there’s a no one-size-fits-all approach when it comes to eating.

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Just Published: Fermented Foods Paper

Our recent paper, Unpacking Food Fermentation, published in Advances in Nutrition, reviews the microbes and metabolites in fermented foods, their potential health benefits, and safety considerations. It also calls for clearer definitions and standardized research to guide dietary recommendations.

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