A bite of food is about more than calories. Food production involves energy, water, and other resources and is shaped by economics, policies, and international relations.
A bite of food is about more than calories. Food production involves energy, water, and other resources and is shaped by economics, policies, and international relations. What we eat affects our health, expresses our cultures, and shapes communities.
Feeding the world is an urgent challenge: In 2023, the United Nations reported that one in 11 people globally faced hunger, with 2.33 billion people facing moderate or severe food insecurity. These disparities in food access and malnutrition lead to a cascade of other problems.
Stanford’s history with food research stretches back to the founding grant’s mention of “the study of agriculture in all its branches.” From 1921 to 1996, the Stanford Food Research Institute, inspired by Herbert Hoover, led globally influential research on food systems.
Read more at: Stanford University
The Sattely lab works to reveal how plants use their chemistry to grow into the largest and longest-living organisms on Earth. They aim to use this knowledge to engineer plant proteins and metabolites in a way that will make agriculture more sustainable and prevent human diseases caused by diet. (Photo Credit: Stanford Engineering)
