Food Nutrition & Behavior Science🧪🌱 Protein Transition | Chef-Author👩🏽🍳 “something of a food polymath” —Feed the People🍴 Econ groupie! Opinions=mine
Boston, MA
Joined January 2020
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Externalities of meat consumption:
1. Human health
2. Methane emission
3. Ecosystem degradation
4. Effluent caused poisoning
5. Environmental inequality
6. Deforestation
7. Mono-cropping
8. Heat/cool & transport cost & emissions
9. Food poison/pathogen
And more (add below👇🏽)
Suzi Gerber, PhD retweeted
“Farmers have shown us that they are willing to innovate. The question is whether the rest of us are willing to innovate alongside them. Because farmers cannot carry the climate transition alone. If we want healthier soils, if we want cleaner water, if we want to protect biodiversity, if we want nutritious food, if we want thriving rural communities. Then we have to build an economy that rewards the people making those outcomes possible." -@DaniNierenberg, Food Tank
Precision biomarkers should make the Intent-to-Treat model obsolete for many trials, or at least not the primary expected approach.
Agree or disagree?
Suzi Gerber, PhD retweeted
The horse carriage industry is coming to an end in New York City.
Our administration will make sure workers and owners are protected and the horses are safe.
There is traction in NYC to end horse carriages. The remaining obstacle is the drivers. While I think a just transition plan should have come earlier there is still time. Who is with me? Let’s show the world change for the better is possible without leaving people behind.
Suzi Gerber, PhD retweeted
New: Mayor Zohran Mamdani and City Council Speaker Julie Menin have reached a deal to abolish NYC's horse carriage industry — a critical breakthrough in a decadeslong, politically fraught effort to ban the tourist attraction. politico.com/news/2026/10/13…
New FDA final rule on salt substitutes for foods with standardized NaCl levels is a health game changer. Now we need good FOPL alerting people to different nutrient balance, esp K (potassium) for CKD populations! fda.gov/food/hfp-constituent…
Suzi Gerber, PhD retweeted
Someone forgot to tell consumers that plant-based meat is “dead.”
@FoodNavigator just published "5 food tech trends growing and 5 declining."
On the growing list? Plant-based meat.
Suzi Gerber, PhD retweeted
Just like Exxon knew about the impacts of climate change, the beef industry knew too.
A new PLOS Climate study documents how the National Cattlemen’s Association (NCA), now NCBA, responded to evidence linking cattle methane to global warming from 1986–1996
(study 🔗 at 🧵end)
Nova is an excellent example of how some scientists believe their expertise extends into adjacent fields. Interdisciplinary work is crucial for complex topics to support construct validity.
If curious, actual food scientists call it formulation. Nutrition scientists with no expertise in food science and technology refer to this minor part of formulation as ‘processed foods’ and wonder why their models are confounded and lack internal validity
You think food processing is scientifically important but only define it as food additives via Nova? What about the 7 main types of pasteurization - how do they differently impact nutrient retention & matrix-mediated nutrient absorption?
Oh. You don’t mean food processing.
Suzi Gerber, PhD retweeted
🔥Does academia stifle creativity? This new perspective argues that academia is currently structured to select against creativity, intellectual risk-taking and bold ideas. Young scientists – who may be best positioned for new ideas – are particularly incentivized to play it safe.
We all intuitively feel this but researchers and especially public research program managers please read this: nature.com/articles/d41586-0…
Your surveys might ask real people questions, but do they get real answers? Everyday use of AI means generated content can dilute insights & distort findings. While “bots” are known, our new paper explores AI used by genuine human respondents & provides guidance on safeguards 👇🏽
Temple Grandin is not a hero. Shes a genius who may have had good intentions for animal “welfare” but actually engineered a system that enabled modern mega-slaughterhouses to operate at max capacity. She optimized industrial meat processing, making it commercially viable.
People don’t avoid insect ingredients, They avoid the label “insect”. Carmine and Shellac are eaten often. Historically foods have names—> slaughtered cow->beef, cochineal bug-> carmine. Now, novel foods ignores decades of naming policy leading to false salience & rejection.
