Cover Image for THE AESTHETICS OF SUSTAINABILITY: From Lab to Table and Back
Cover Image for THE AESTHETICS OF SUSTAINABILITY: From Lab to Table and Back
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THE AESTHETICS OF SUSTAINABILITY: From Lab to Table and Back

Deans Lecture Series
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Stanford, California
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About Event

​Join Doerr Visiting Artist, Chef Ramón Perisé of two Michelin star restaurant Mugaritz, and Stanford bioengineer Vayu Hill-Maini for a lively conversation about how artists and scientists are reimagining sustainable food systems. Exploring fungi, fermentation, ancient tradition and future food innovations, they will discuss how creativity drives discovery—and why meaningful change requires not just new ideas, but new ways of thinking, feeling, and shaping a sustainable future.

​Learn more about the Doerr visiting artist residency here.

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Stanford, California
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Deans Lecture Series