Dr. Christopher Gardner

I would be all for that if we spread out the meats that way and it would be better, basically less meat, better meat would work fine. That would be part of a healthier diet for people on the planet. That meat would cost more. Raising it that way would certainly cost more. But if you ate less of it, it wouldn't be that big of a hit on your budget. So if you had less meat, better quality meat.

I would be all for that if we spread out the meats that way and it would be better, basically less meat, better meat would work fine. That would be part of a healthier diet for people on the planet. That meat would cost more. Raising it that way would certainly cost more. But if you ate less of it, it wouldn't be that big of a hit on your budget. So if you had less meat, better quality meat.

I would be all for that if we spread out the meats that way and it would be better, basically less meat, better meat would work fine. That would be part of a healthier diet for people on the planet. That meat would cost more. Raising it that way would certainly cost more. But if you ate less of it, it wouldn't be that big of a hit on your budget. So if you had less meat, better quality meat.

You might be spending the same amount, but then you could also have more fiber for your microbiome, more other vitamins and minerals, less saturated fat, less hormone, less antibiotics.

You might be spending the same amount, but then you could also have more fiber for your microbiome, more other vitamins and minerals, less saturated fat, less hormone, less antibiotics.

You might be spending the same amount, but then you could also have more fiber for your microbiome, more other vitamins and minerals, less saturated fat, less hormone, less antibiotics.

Right. And that's why it's so fun now working with chefs. So really our emphasis for right now, think about educating the population. That usually doesn't work. This is a big shift potentially that we're talking about. If you tied this to the environment, we're kind of on a horrific path to not having enough air and land and whatever, water to do this.

Right. And that's why it's so fun now working with chefs. So really our emphasis for right now, think about educating the population. That usually doesn't work. This is a big shift potentially that we're talking about. If you tied this to the environment, we're kind of on a horrific path to not having enough air and land and whatever, water to do this.

Right. And that's why it's so fun now working with chefs. So really our emphasis for right now, think about educating the population. That usually doesn't work. This is a big shift potentially that we're talking about. If you tied this to the environment, we're kind of on a horrific path to not having enough air and land and whatever, water to do this.

But in the U.S., at least 50% of food is eaten outside of the home. And if you think of a group like the Culinary Institute of America that trains chefs, you might think chefs, I bet their goal is to be in a three-star Michelin restaurant. Apparently, they've trained 55,000 chefs to date, and very few of them run Michelin three-star restaurants. They're in hospitals. They're in the Marriott Hotel.

But in the U.S., at least 50% of food is eaten outside of the home. And if you think of a group like the Culinary Institute of America that trains chefs, you might think chefs, I bet their goal is to be in a three-star Michelin restaurant. Apparently, they've trained 55,000 chefs to date, and very few of them run Michelin three-star restaurants. They're in hospitals. They're in the Marriott Hotel.

But in the U.S., at least 50% of food is eaten outside of the home. And if you think of a group like the Culinary Institute of America that trains chefs, you might think chefs, I bet their goal is to be in a three-star Michelin restaurant. Apparently, they've trained 55,000 chefs to date, and very few of them run Michelin three-star restaurants. They're in hospitals. They're in the Marriott Hotel.

They're in universities. They're in schools. More of them could be in schools. And really their gift, their superpower is taking different food sources and putting them together in flavorful ways that people enjoy. And so my current interest actually in working with the new Doar School of Sustainability at Stanford is

They're in universities. They're in schools. More of them could be in schools. And really their gift, their superpower is taking different food sources and putting them together in flavorful ways that people enjoy. And so my current interest actually in working with the new Doar School of Sustainability at Stanford is

They're in universities. They're in schools. More of them could be in schools. And really their gift, their superpower is taking different food sources and putting them together in flavorful ways that people enjoy. And so my current interest actually in working with the new Doar School of Sustainability at Stanford is

is to bring the chefs in and to think of these institutional food settings where so many people are eating at the work site, at the school, while they're visiting the hospital, whatever. And their choices are different, and they taste good, and they look good. And in the back pocket, they're actually good for you nutritionally, and they're actually good for the environment.

is to bring the chefs in and to think of these institutional food settings where so many people are eating at the work site, at the school, while they're visiting the hospital, whatever. And their choices are different, and they taste good, and they look good. And in the back pocket, they're actually good for you nutritionally, and they're actually good for the environment.

is to bring the chefs in and to think of these institutional food settings where so many people are eating at the work site, at the school, while they're visiting the hospital, whatever. And their choices are different, and they taste good, and they look good. And in the back pocket, they're actually good for you nutritionally, and they're actually good for the environment.

We don't have to teach any about this. We work with the chefs, chefs and scientists and business people, This group that I work with at the Culinary Institute of America about 12 years ago, I was invited to something that's now called the Menus of Change. And for the Menus of Change,

We don't have to teach any about this. We work with the chefs, chefs and scientists and business people, This group that I work with at the Culinary Institute of America about 12 years ago, I was invited to something that's now called the Menus of Change. And for the Menus of Change,