Food Systems

‘Re-Thinking Food’ symposium launches interdisciplinary effort to reimagine global food systems

At the kickoff symposium, researchers discussed topics including optimal diets, climate resilience, and AI “We’re not here to simply talk about food, we’re here to reshape its future,” Lily Sarafan, incoming chair of the Stanford University Board of Trustees and a member of the Interdisciplinary Life Science Council, told more than 250 people who gathered…

Bio X, Food Innovation, Food Systems, Nutrition Science, Public Health, Stanford Research, Sustainable agriculture

From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet

Crops like chickpeas, fava beans, lentils and quinoa could help make Europe’s food systems more environmentally friendly and sustainable On Marianne Mulhall’s organic dairy farm in southeast Ireland, the winter wheat crop is looking better than usual. By spring, it is often a bit yellow and withered, a sign that it is nitrogen deficient. This…

Climate Change, EU Research, Food Systems, Plant Protein, Sustainability

Stanford researchers reimagine the future of food

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. A bite of food is about more than calories. Food production involves energy, water, and other resources and is…