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 Neurospora 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…