Exploring the Experiences of Latinx Farmers and Patients in Food As Medicine

AI-Assisted Plant-Based Recipe Generation to Support Sustainable and Healthy Diets

Traditional And Contemporary Meat Options Study (TACOS): a Hypothetical Discrete Choice Pilot Study of the Effect of the Presence of Plant-Based Meats on Online Menu Selections

 

“PLANT” – Providers Learning About Nutrition Together

Exploring Latinx Immigrant Perspectives about Adapting Plant-Based Meat Alternatives into Family Meal Preparation 

The Role of Plant-Based Metabolites on Type 3 Innate Lymphoid Cells

Lifestyle Medicine Curriculum for Medical and Physician Assistant Students   

Dietary supplementation with fermented food reverses age-dependent gut dysbiosis and maintains gut health 

The Role of Whole Food Plant-Based Diets in Children with Type 2 Diabetes, A Pilot Study

The Effect of a High Fiber, Plant-Based Diet on Pediatric Obesity

The Knowledge, Attitudes, and Perceptions of Obstetrician-Gynecologists Towards a Whole-Food, Plant-Predominant Eating Pattern

Risk of new-onset IBD among patients consuming a plant-based diet

Incorporation of tapioca, modified citrus pectin and other plant-based materials to improve the texture and flavor of existing plant-based meat-like patties

An Educational Campaign to Stimulate Adoption of a Whole-Food Plant-Based Diet Amongst Stanford Physicians

The Beliefs and Attitudes Among Collegiate Athletes About Protein Consumption Study

Evaluation of a High Fiber, Non-Restrictive Diet on Pediatric Nonalcoholic Fatty Liver Disease-A Pilot Study

Plant-Based Foods Can Mitigate Genotoxicity Risks Through Less Ingestion of Damaged DNA

Supporting Stanford Hospital Food System Towards Improvements in Health and Sustainability

“By the People” Citizen Science

DefaultVeg Ambassador Program

Rethinking Meat 2.0