News

Vayu Hill-Maini will share his reasearch, "From lab to table: harnessing fungi for sustainable food production"

The Food@Stanford Snack Grants aim to advance cutting-edge research, foster innovation, and support educational initiatives at the intersection of food, medicine, and human health.

Research reveals a new method for quantifying fatty acid production in the gut and highlights the important role of complex carbs in energy and overall health.

Our inaugural cohort of Stanford Bio-X Food Fellows represent three different departments, and they will collaborate with eight Stanford faculty mentors.

A Stanford food and agriculture expert discusses a record-setting slab of lab-grown meat – and what it means for the future of food.

Microbiologists Justin and Erica Sonnenburg are working to understand the complex microbial community that resides within the human gut and its potential for helping people live he

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 kick

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 sust

Climate change and flagging investment in research and development has U.S. agriculture facing its first productivity slowdown in decades. A new study by researchers at Stanford, C

Our brains and our digestive tracts are in constant communication. When that communication goes off the rails, research suggests diseases and disorders can result.

Recipe4Health program delivers "Food as Medicine" to increase fresh fruits and vegetables and improve health

As climate change increases droughts, Stanford researchers have identified a potential way to improve corn resilience.

New research from the Doerr School of Sustainability suggests future emissions reductions could have benefits more significant and widespread than previously understood.

A collaboration between Stanford researchers and Indonesian organizations aims to capitalize on aquatic food sources to improve nutrition, food security, and livelihoods.

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-scal

Stanford Medicine researchers have developed an artificial intelligence-based algorithm that can parse three of the four most common Type 2 diabetes subtypes using data from contin

Stanford engineers are testing foods using an approach that combines a three-dimensional mechanical technique and AI to mimic our sensory experience.

Stanford researchers and local educators team up to show elementary schoolers where their food comes from and research the best ways to get kids to eat healthfully.

Research shows that consistent short sleep duration (less than 7 hours per night) can influence metabolic health

A study in mice found a connection between a gene associated with body weight and an amino acid called taurine, highlighting a metabolic pathway that could one day lead to a new cl

In two courses, student groups developed policy reports with the goal of informing government decisions about how to incorporate aquaculture into Indonesia’s development strategy.

Stanford community members gathered at the O’Donohue Family Educational Farm to taste the work of Mingoo Kang, who is reimagining Korean cuisine for health and sustainability.

The Netflix series You Are What You Eat features Christopher Gardner discussing a Stanford Medicine-led trial of identical twins comparing vegan and omnivore diets.

Recognizing the vital connection between colorectal health and diet has never been more important, given the escalating prevalence of colorectal diseases in Western societies.

Stanford co-founders are betting on the farm with soil-based carbon removal.

The analysis compares innovations and policies related to plant-based and lab-grown alternatives to animal meat and dairy in the U.S. and European Union. Its findings could help en

A new analysis of data from a yearlong weight-loss study has identified behaviors and biomarkers that contribute to short- and long-term weight loss.

An interview with Michelle Hauser about culinary medicine course.

Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses.

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 w