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Gastronomic scientist Alessandra Massa, at the Hill-Maini laboratory at Stanford University, holds up a culture of the edible fungus Neurospora intemerdia, grown on brewery waste, and a jar containing savoury miso paste made with this material.Credit: Franklin Lurie

Beyond rising seas, displaced communities and disrupted livelihoods, climate change is increasingly threatening the foundations of food security. For every rise of 1 °C in the global mean surface temperature, there is an annual decrease in global food production equivalent to around 4.4% of the recommended daily consumption per person, according to a 2025 Nature analysis1.

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