News & Events
The Stanford Sustainability Accelerator has awarded nearly $5 million to teams across 22 departments working to advance climate resilience, clean energy, ocean health, water access, and more.
Natalie Larson, assistant professor of mechanical engineering, shares how an innovative 3D printing approach is transforming applications across structural batteries, antennas, soft robotics, and more. With support from the Stanford Sustainability Accelerator, she's working on a scalable 3D printing process for cultivated meat.
Stanford researchers supported in part by the Accelerator developed an AI tool that creates novel burger recipes optimized for individual preferences. The implications for science go well beyond food.
Stanford engineer Khalid Osman and collaborators are building modeling tools to help water system managers find the most cost-effective option for improving their community’s drinking water.
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Natalie Larson, assistant professor of mechanical engineering, shares how an innovative 3D printing approach is transforming applications across structural batteries, antennas, soft robotics, and more. With support from the Stanford Sustainability Accelerator, she's working on a scalable 3D printing process for cultivated meat.
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Accelerator Policy Director Michael Wara weighs in on California’s wildfire fund for utilities on KQED Forum
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The Stanford Sustainability Accelerator has awarded nearly $5 million to teams across 22 departments working to advance climate resilience, clean energy, ocean health, water access, and more.
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Stanford researcher Vayu Hill-Maini, Ph.D., may be the rare scientist who loves being in the kitchen as much as the lab—and luckily, his are just a few feet apart. This video explores how his Accelerator-funded project uses fungi-driven fermentation and bioengineering to transform food waste into new foods and beverages, with the potential to help revolutionize our food system.
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Stanford researchers, including Accelerator project teams, are working to help cities adapt to extreme weather and keep people and buildings cool during severe heat waves.
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The global population could approach 10 billion by 2050. How do we feed that many people in an equitable, sustainable, and nutritious way? Stanford bioengineer Vayu Hill-Maini is turning to “nature’s recyclers” for answers as part of work supported by the Accelerator.
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Stanford engineer Khalid Osman and collaborators are building modeling tools to help water system managers find the most cost-effective option for improving their community’s drinking water.
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Farmers in Senegal are welcoming fish into their rice paddies. A team supported by the Accelerator hopes the fish will fertilize the crop, serve as a source of food, and eat the snails that carry parasitic worms.
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Stanford researchers supported in part by the Accelerator developed an AI tool that creates novel burger recipes optimized for individual preferences. The implications for science go well beyond food.
