Food
Site news
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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.
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Leveraging blue foods can help policymakers address multiple global challenges, a new analysis shows. (Source: Stanford Center for Ocean Solutions)
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New analysis shows crop yields could increase by about 25% in China and up to 10% in other parts of the world if emissions of a common air pollutant decreased by about half.
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A bill under debate in Congress would pave the way to verifying and paying for farms’ carbon savings. Stanford scientists explore this and other opportunities for growing climate change solutions on U.S. farms.
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Hunger, malnutrition and obesity affect billions of people. A first-of-its-kind comprehensive review of the so-called blue foods sector reveals challenges and opportunities for creating a healthier, more sustainable, equitable and resilient global food system.
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Humanity is likely to consume more fish and shellfish in the coming decades. Preparing for that future requires better data on the types of fish that people eat, sustainable expansion of aquaculture and improved understanding of the local context for the food on our plates.
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Reducing greenhouse gas emissions from food systems will be vital to reaching climate goals – and it will require coordinated action across sectors and between national governments, according to new research.
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New management approaches and technology have allowed the U.S. Corn Belt to increase yields despite some changes in climate. However, soil sensitivity to drought has increased significantly, according to a new study that could help identify ways to reverse the trend.
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If sustainably managed, wild fisheries and mariculture could help meet the rising demand for food in the long term.
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Our growing need for food poses one of the biggest threats to the environment. Stanford ocean and food security experts explain how the ocean could produce dramatically more food while driving sustainable economic growth.
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Research combining future climate conditions and arsenic-induced soil stresses predicts rice yields could decline about 40 percent by 2100, a loss that would impact about 2 billion people dependent on the global crop.
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Our growing need for food poses one of the biggest threats to the environment. Examining contributions from the ocean more closely can be key to addressing the challenge.
