Christopher Gardner

Christopher Gardner is the Rehnborg Farquhar Professor at Stanford University's Emmett Interdisciplinary Program in Environment and Resources within the Doerr School of Sustainability. He holds a PhD in Nutrition Science from UC Berkeley (1993) and a B.A. in Philosophy from Colgate University (1981). His research focuses on dietary interventions, with landmark studies like DIETFITS (JAMA, 2018), which compared low-fat vs. low-carb diets for weight loss. Recent work includes the FeFiFo-MOMS study on fermented foods and maternal microbiome transfer (Cell, 2021). He pioneered 'Stealth Nutrition' linking food choices to climate change and labor ethics, and co-founded the Stanford-CIA collaboration to improve institutional food systems through taste-driven health strategies.

Research areas span microbiome interactions, plant-based diets, ultra-processed foods, and food policy. Key projects include the Twins Nutrition Study comparing vegan and omnivore diets in identical twins, and the Food and Farm Camp for youth vegetable education. Collaborations with the Sonnenburg Lab and the Culinary Institute of America highlight his interdisciplinary approach. His vision includes establishing a world-class Stanford Food Systems Initiative to address global food crises.

Publications emphasize clinical trials, systematic reviews, and translational research. Notable contributions include studies on fermented foods' anti-inflammatory effects, ultra-processed food impacts, and dietary patterns in diabetes prevention. His work bridges nutrition science with planetary health, advocating for sustainable and equitable food systems.