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Stanford Today —

Stanford welcomes the Class of 2025

Students and staff greet incoming frosh from the Class of 2025 as they move into their residence halls. President Marc Tessier-Lavigne joins the students for a class photo at Frost Amphitheater.

Stanford Today —

Capturing the 131st New Student Orientation and Opening Convocation

Stanford welcomed the largest incoming undergraduate class in its history – 2,131 first-year and 66 transfer students – and their families, friends and loved ones Tuesday during the 131st Opening Convocation Ceremony. The event, which inaugurates the academic year and marks the first day of New Student Orientation, was held at Frost Amphitheater.

Stanford Today —

At Convocation, new students urged to purposefully engage

In a ceremony that marks the beginning of the academic year, Stanford welcomed the newest and largest cohort of young scholars – 2,131 first-year students and 66 transfer students – and their families and friends to the university.

AI system identifies buildings damaged by wildfire

A deep learning approach to classifying buildings with wildfire damage may help responders focus their recovery efforts and offer more immediate information to displaced residents.

Blue food revolution

Hunger, malnutrition and obesity affect billions of people. A first-of-its-kind comprehensive review of the so-called blue foods sector reveals challenges and opportunities for creating a healthier, more sustainable, equitable and resilient global food system.

Small fish in a big pond

Despite their massive economic and nutritional contributions, small-scale fisheries and aquaculture are often overlooked by policymakers. Drawing on profiles from around the world, researchers at Stanford and other institutions provide a blueprint for tailoring effective policy to this diverse sector.

More and different seafood in 2050

Humanity is likely to consume more fish and shellfish in the coming decades. Preparing for that future requires better data on the types of fish that people eat, sustainable expansion of aquaculture and improved understanding of the local context for the food on our plates.