Harnessing Fungi for Food and Sustainability

Vayu Hill-Maini

February 11, 2025 7:00 PM TONIGHT Tickets available at the door $20

Join us on a culinary journey from Michelin-starred restaurants to Stanford University by way of Harvard as we explore the art – and science – of sustainable fine dining!

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 researches on how filamentous fungj - 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.

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 Series is sponsored in part by Orchard Nursery and Friends of the Lafayette Library.

Vayu Hill-Maini

By Lafayette Library and Learning Center Foundation

Vayu Hill-Maini

Lafayette Library and Learning Center Foundation