OUR PEOPLE
Laura Schmidt, PhD, MSW, MPH
Professor
School of Medicine
490 Illinois Street, #71J
San Francisco, CA 94158
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Education and Training
University of California,Berkeley, DrPH Cand. - Public Health
University of California,Berkeley, PhD - 1999 Sociology
Overview
My lab investigates the societal root causes of chronic disease in our current food system. We study the interplay between the processed food industry and the populations that experience health harms from its products. Our research informs new ways to prevent obesity, diabetes, and related cardiometabolic diseases by making food systems more conducive to health.
Our population-based research examines how food availability and marketing drive food consumption and related health outcomes. Our research on the food industry, using sources like the UCSF Industry Documents Library, explores how and why our current food supply leads to overeating, craving and poor health.
My work is best known for:
• Uncovering the close ties between the tobacco and processed food industries,
• Rethinking addiction from the standpoint of processed and hyperpalatable foods,
• Innovating new ways to prevent chronic disease by changing food systems.
My lab is currently working on food systems innovations in the following areas:
1. Macroeconomic food policies informed by experience with alcohol and tobacco control,
2. Workplace policies that leverage food environments to support health,
3. Economic development strategies for low-income “food deserts” that make locally produced fresh food more competitive with processed food.
Our population-based research examines how food availability and marketing drive food consumption and related health outcomes. Our research on the food industry, using sources like the UCSF Industry Documents Library, explores how and why our current food supply leads to overeating, craving and poor health.
My work is best known for:
• Uncovering the close ties between the tobacco and processed food industries,
• Rethinking addiction from the standpoint of processed and hyperpalatable foods,
• Innovating new ways to prevent chronic disease by changing food systems.
My lab is currently working on food systems innovations in the following areas:
1. Macroeconomic food policies informed by experience with alcohol and tobacco control,
2. Workplace policies that leverage food environments to support health,
3. Economic development strategies for low-income “food deserts” that make locally produced fresh food more competitive with processed food.