Food
Site news
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In a new study comparing gas, propane, and all-electric commercial kitchens, researchers documented temperatures as high as 122 degrees Fahrenheit and nitrogen dioxide above the EPA’s one-hour outdoor air standard in 70% of gas and propane kitchens.
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Ecologist Sebastian Heilpern studies biodiversity in aquatic ecosystems and works with local communities to help align conservation with human well-being and energy security.
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Natalie Larson, assistant professor of mechanical engineering, shares how an innovative 3D printing approach is transforming applications across structural batteries, antennas, soft robotics, and more. With support from the Stanford Sustainability Accelerator, she's working on a scalable 3D printing process for cultivated meat.
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PhD student Fridah Nyakundi studies ways to improve food policy and production, focusing on how fish farmers in western Kenya perceive and manage risk.
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During the Stanford Sustainability Forum, the chef and founder of a global food relief organization discussed access to clean cooking fuels and pathways for quickly moving solutions into action.
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The chronic disease schistosomiasis wreaks havoc on more than 220 million people around the world. New research shows how introducing fish into rice fields could help reduce disease incidence and poverty in a hot spot for the disease
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Combining satellite imagery and productivity data, David Lobell studies hundreds of millions of farms to secure plentiful, nutritious food worldwide.
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Researchers presented new methods for tracking wildfire pollution and recovering bleached corals while former government officials and leaders from business and civil society called for urgent responses to food security, climate risks, and AI energy demand.
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Diego Gutierrez, Earth Systems '25, is betting on a humble legume to help rebuild the island's fragile food system – starting in backyard farms.
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How vulnerable are school meal programs to price volatility and regional shocks tied to climate change? Learn four key facts about school meals and climate, and ideas for making this increasingly important nutritional backstop more resilient.
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Jennifer Brophy uses genetic tools to help plants adapt to climate change. Lately, she has focused her efforts on improving crops to reduce the need for chemical pesticides that can contaminate air and water.
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Schistosomiasis infects millions of people each year. Researchers at Stanford and in Senegal are working to reduce disease transmission in rice paddies, make food systems more productive and sustainable, and boost local economies – with the help of fish.
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An ambitious initiative is tackling the pervasive issue of lead contamination, which exerts a heavy toll on global health. Researchers aim to identify major sources of lead exposure and develop affordable detection methods in communities worldwide.
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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.
