Agriculture
Site news
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Environmental microbiologist Yaochun Yu studies how microbes break down pesticides, plastic additives, and other chemicals in the environment. His goal is to enable new ways to clean up pollution and design safer chemicals for the future.
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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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Altering livestock grazing could allow soils to store billions more tons of carbon each year, depending on the region. But net climate benefits depend heavily on where supplemental feed comes from.
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PhD student Sierra Castañeda’s research on cover crops could shape policies that protect drinking water and reward farmers for implementing practices that keep pollution out of water supplies.
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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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With support from the TomKat Center and the Stanford Sustainability Accelerator, scholars are working to scale a fast-acting fertilizer that captures carbon.
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The report highlights the need for stronger regulatory enforcement to protect groundwater quality and community health.
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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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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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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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In many parts of the world, staple crops such as maize and wheat are dependent on rainfall recycled from land rather than oceans, making them more vulnerable to drought. Researchers at Stanford and the University of California San Diego identified a critical threshold in atmospheric moisture sources that could help predict and prevent future crop failures.
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A decade ago, the O’Donohue Family Stanford Educational Farm was established after years of student advocacy. Today, it thrives as a hub for teaching, research, and campus life.
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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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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 Stanford study reveals how climate change has altered growing conditions for the world’s five major crops over the past half century and is reshaping agriculture. The impacts corroborate climate models used to predict impacts, with a couple of important exceptions, according to the researchers.
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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.
