HARNASSING FUNGI FOR FOOD AND SUSTAINABILITY
Tue, Feb 11
|Lafayette Library Community Hall
How do we feed a growing population without ruining our planet or compromising on deliciousness and nutrition? Vayu Hill-Maini shares his work bridging laboratory research with world class restaurant kitchens to illuminate the historical significance and future potential of fungi for human foods!
Time & Location
Feb 11, 2025, 7:00 PM – 8:30 PM
Lafayette Library Community Hall, 3491 Mount Diablo Blvd, Lafayette, CA 94549, USA
About the Event
HARNASSING FUNGI FORFOOD AND SUSTAINABILITY Vayu Hill-Maini, PhD Tuesday, February 11, 2025 7:00 PM
How do we feed a growing population without ruining our planet or compromising on deliciousness and nutrition?
Vayu Hill-Maini shares his work bridging laboratory research with world class restaurant kitchens to illuminate the historical significance and future potential of fungi for human foods!
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…