The food system contributes approximately a third of global greenhouse gas emissions. Transitioning food production from resource-intensive industrial animal agriculture towards microbial processes is critical for minimizing these planetary impacts and feeding a growing population. Filamentous fungi, a diverse group of microorganisms that includes molds and mushrooms, are uniquely positioned to lead this shift towards a more sustainable food system. Here we will discuss our work bridging approaches from gastronomy, synthetic biology, and systems biology, to unlock the potential of filamentous fungi for sustainable and delicious foods. Working between the lab, restaurant kitchens, and traditional producers, we have uncovered mechanisms for efficiently upcycling food waste into human food, created new synthetic biology tools that enabled fungal bioengineering for enhanced nutrition and sensory appeal, and translated lab discoveries to new dishes at Michelin-starred restaurants. Long-term, this work should enable efforts to design fungal foods for health, sustainability, and flavor.

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Dr. Vayu Hill-Maini joined Stanford's Department of Bioengineering as an Assistant Professor this fall. Focusing on harnessing filamentous fungi for food and sustainability applications, Vayu envisions his research expanding beyond food, touching upon broader aspects of sustainability, the green transition, and a more circular economy.

Chef Hill-Maini’s roots start in Stockholm, growing up in a culturally diverse family. His mother’s family is a part of the Indian diaspora in Kenya, and his father hails from Cuba and Norway - this unique lens paved the way for discovering science and the world through the lens of food. A culinary journey arising from his family kitchen's rich aromas and flavors eventually led to professional kitchens in New York City before going to college. During his time at Harvard, he pursued a PhD studying the human gut microbiome and the relationship between food and the microbes that live inside of us. His work eventually took him to Spain, where he immersed himself in gastronomy, exploring fermented food and dishes using food scraps from cultures around the world, and later to UC Berkeley as a Miller Fellow with Prof. Jay Keasling's lab, where he explored the intersection of gastronomy and bioengineering. Read about Vayu’s findings from his recent work on converting waste into food using fungi here. The enthusiasm of young people passionate about planetary health and eager to make a difference fuels his optimism for the future. To learn more about the Hill-Maini Lab, visit www.hillmainilab.com.