South SFV Today

Stanford University is at the forefront of addressing global food challenges through interdisciplinary research and collaboration. The university's long-standing history in food research, dating back to its founding grant, continues to influence modern approaches to food systems.

Rosamond Naylor, a professor at Stanford Doerr School of Sustainability, emphasizes the importance of interdisciplinary research in understanding global food security. "Interdisciplinary research can help us understand how each disciplinary contribution fits into the bigger picture of global food security," she stated.

Elizabeth Sattely, an associate professor of chemical engineering, explores plant chemistry with potential applications for climate-resilient crops. "Crop losses to disease remain stubbornly high," Sattely noted. She collaborates with Mary Beth Mudgett from the School of Humanities and Sciences on plant immune responses.

David Lobell uses remote sensing technology to study agricultural adaptations to climate change. "We get a much better understanding of where things work," said Lobell, highlighting his lab's contributions.

Naylor also advocates for integrating aquatic foods into sustainable systems. "In the past, we’ve only thought about crops and livestock when we think about food systems," she remarked.

The Food For Health Equity Lab led by Lisa Goldman Rosas addresses food insecurity and health issues through community partnerships. "Food insecurity is a persistent problem with significant disparities across our country," Goldman Rosas commented.

Vayu Hill-Maini combines science and gastronomy in his bioengineering research group aimed at creating sustainable foods. "Transforming the food system isn’t just about sustainability," he explained.

Indigenous knowledge is being incorporated into Stanford's food research initiatives as well. Rodolfo Dirzo has led programs connecting students with Indigenous researchers, while A-dae Briones teaches Tribal Food Sovereignty courses.

The R&DE Stanford Food Institute promotes holistic approaches to improving diet and access to nutritious foods within the community.

Virginia Walbot underscores Stanford’s collaborative spirit: “Stanford doesn’t have an agronomy department or plant breeding, but we have tons of smart people who know how to work together.”

Ellen Kuhl echoes this sentiment: “A person who studies climate change has no access to the molecular events that happen in your gut when you eat something.”

Stanford’s efforts are poised to influence broader discussions on food systems beyond academia. As Briones noted, “When we think about the power that Stanford has in influencing systems... it’s clear that Stanford has a huge influence."

Through diverse expertise and collaboration, Stanford aims to develop innovative solutions for pressing global food challenges. Vayu-Maini believes that academic innovation can thrive at Stanford: “From my viewpoint, food research in academia has been a wasteland of innovation."