Read about our work done at Stanford in the press and media
2026
The ancient trick making food waste useful and tasty. BBC.
The Future of Fungi.The Future of Everything (podcast).
Engineering resilient food systems in a warming world.Nature Magazine.
Fermentation Festival brings fungi and fermented foods to the Farm. Stanford Daily.
This bioengineer transforms food waste into haute cuisine. C & EN News.
From Farm to Lab: Stanford’s Chef-in-residence program. Video feature by Stanford Arts.
Opportunities in Climate Tech: Reducing Food Waste (with Vayu Hill-Maini).Video Feature by the Climate Tech Map.
Ramon Perise, the Spanish chef who is creating art at Stanford [in Spanish]. El Pais.
A taste of the future: Stanford Bioengineering’s Chef in Residence Program.Stanford Bioengineering News.
Art & Gastronomy with Ramon Perise and Vayu Hill-Maini.Arts& Podcast.
Feeding families in a warming world. Stanford SDSS news.
The future is fermenting: how a Spanish chef brings gastronomy to Stanford.Fine Dining Lovers.
Top chef joins Stanford bioengineers to rethink sustainable food. Stanford Report.
2025
Scientists use synthetic biology to address urgent sustainability challenges.Stanford Report.
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