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How do we feed a growing population without ruining our planet or compromising on deliciousness and nutrition?
 

Vayu Hill-Maini shares his work bridging laboratory research with world class restaurant kitchens to illuminate the historical significance and future potential of fungi!
 

Get ready for genetic modification, Michelin stars, and a fascinating story of how a young boy found his way from his mom’s kitchen to research labs and restaurants around the world.
 

Chef-turned-chemist Vayu Hill-Maini shares his research on how filamentous fungi - a diverse group of organisms that includes molds and mushrooms - can be used to make sustainable foods to address the environmental impacts of food production. The global food system contributes approximately 30 percent of global greenhouse gas emissions and has a detrimental impact on people and the planet.

Vayu’s research has revealed the power of fungi for feeding a growing population in ways that are not only sustainable but also delicious and nutritious.
 

​Vayu Hill-Maini is an Assistant Professor of bioengineering at Stanford University. Trained in restaurants and labs.​

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This program is part of the Lafayette Library and Learning Center 15th Anniversary Art & Science of Food Series sponsored by the Lafayette Library and Learning Center Foundation. The Lafayette Library Foundation's 15th Anniversary Program Series are supported in part by Orchard Nursery and Friends of the Lafayette Library.