Food and agriculture

Students cultivate positive connection with land through new course

In a new course at the Stanford Educational Farm, students develop a positive relationship with the land through organic gardening while addressing the history of forced farm labor in the U.S. and its enduring, traumatic effects on communities of color.

Tracking fishing from space

Satellite data from thousands of high seas fishing vessels over four years illuminate global fishing’s scope and pattern and hold promise for improving ocean management across the planet.

Corporate sustainability often less than meets the eye

The first large-scale analysis of corporate practices for sourcing sustainable materials shows that many companies address sustainability at some level, but most deal with only one or a subset of materials within a small portion of their supply chain.

Change behaviors by changing perception of normal

In a study, people ate less meat and conserved more water when they thought those behaviors reflected how society is changing. The findings could point to new ways of encouraging other behavior changes.

Microbes in flower nectar affect pollination

Stanford’s community ecology lab has found that microbes in nectar can affect bird and insect interactions with the flowers and, as a result, whether they get pollinated.

How grass developed a better way to breathe

Grasses are better able to withstand drought or high temperatures than many other plants in large part due to changes in their pores, called stomata. Stanford scientists have discovered how grasses produce these altered pores, which could someday lead to crops that can better survive climate change.