Food
Site news
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David Lobell discusses how satellite data and artificial intelligence can provide insights on food security, poverty, and sustainability in this episode of the Stanford Ecopreneurship podcast.
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Founder and biochemist Pat Brown and business leader Nick Halla discuss animal agriculture and scaling from lab innovations to market in this episode of the Stanford Ecopreneurship podcast.
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Stanford researchers are studying how changing weather patterns, rising temperatures, and ecological shifts affect the global food system, while developing ways to improve food security for all.
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Small-scale fishers harvest 40% of wild-caught fish and support economies worldwide, but are threatened by climate change and overfishing. New research categorizes small-scale fisheries into five types, offering a clearer framework for sustainable seafood policies.
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The new Chef-in-Residence program brings culinary innovation into the lab, starting with the head of creativity at a two-Michelin-star restaurant in Spain.
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New research finds damage to rice crops has accelerated in recent decades due to rainstorms that increasingly submerge young plants for a week or more. Adoption of flood-resistant rice varieties in vulnerable regions could help avert future losses.
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Jennifer Burney combines physics, economics, and on-the-ground data to understand how practical, local solutions and better policies can help improve access to food, support farmers, and drive down planet-warming emissions.
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Stanford researchers discovered that a nearly forgotten variety of black peas from the northwest Himalayas in India is genetically distinct from other peas and outperforms them.
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The latest awards enable development and implementation of cross-disciplinary projects tackling real-world sustainability challenges in food and agriculture, industry, water, electricity, and biology.
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A sweeping new analysis finds that rising global temperatures will dampen the world’s capacity to produce food from most staple crops, even after accounting for economic development and adaptation by farmers.
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The Sustainability Accelerator at the Stanford Doerr School of Sustainability will support three scholars exploring creative and commercially viable solutions to challenges in food, wind energy, and cooling systems.
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Diego Gutierrez, Earth Systems ’25, looks to the ground beneath us to understand how equitable food systems can lift up communities.
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A Stanford food and agriculture expert discusses a record-setting slab of lab-grown meat – and what it means for the future of food.
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A new initiative led by Stanford Bio-X unites all seven Stanford schools to integrate research, education, and innovation for a healthier, more sustainable food future. At the kickoff symposium, researchers discussed topics including optimal diets, climate resilience, and AI.
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Bioengineering professor Michael C. Jewett shares how Stanford researchers are working with the building blocks of biology to produce greener chemicals, more climate-resilient agriculture, and new ways to repurpose food waste.
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Dozens of faculty members at Stanford are working to transform the way the world grows, distributes, and consumes food, with research and scholarship spanning topics including sustainable food systems, food security, health equity, culture, and diet.
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A collaboration between Stanford researchers and Indonesian organizations aims to capitalize on aquatic food sources to improve nutrition, food security, and livelihoods.
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New research shows grain yields critical to India’s food security are dragged down 10% or more in many parts of the country by nitrogen dioxide pollution from power stations that run on coal. Economic losses from crop damages exceed $800 million per year.
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Expanding Indigenous stewardship of public lands and understanding how one of the American West’s most drought-resilient forests will respond to climate change are among the goals of a collaborative project involving university researchers, tribal nations, and government agencies.
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New research shows small-scale fisheries contribute 40% of the global catch and contribute to the livelihoods of nearly 500 million people worldwide. Experts discuss how small-scale fisheries connect to environmental and human health, gender equity, and more.
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Soaring human demand for krill in the Southern Ocean poses a challenge to the recovery of whale species once hunted nearly to extinction. Stanford researchers identify the growing food conflict and offer solutions.
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In two courses during winter and spring quarters, student groups developed policy reports with the goal of informing government decisions about how to incorporate fisheries and aquaculture into Indonesia’s national development strategy.
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Acacia Lynch is enthusiastic about farming, food systems, and inviting others into these efforts in the field and the classroom.
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Though food systems are a big driver of the climate crisis, they can also help combat it. Research shows how seafood can be incorporated into national climate strategies at COP28.
