Engineering resilient food systems in a warming world

Gastronomic scientist Alessandra Massa, at the Hill-Maini laboratory at Stanford University, holds up a culture of the edible fungus N eurospora intemerdia , grown on brewery waste, and a jar containing savoury miso paste made with this material. Credit: Franklin Lurie Beyond rising seas, displaced communities and disrupted livelihoods, climate change is increasingly threatening the foundations of food security. …