fermentation

In a recently published paper in Nature Microbiology, the Stanford University assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts could be the next culinary frontier.

Fermentation has been around for thousands of years.

This could be a boon for the climate, because evidence suggests every metric ton of wet waste that is upcycled through fermentation — in this case, turned into dinner instead of landing into methane-spewing landfills — prevents the release of about 600 kilograms of CO2.

Before long, Hill-Maini would like to see fungal fermentation incorporated into food manufacturing facilities and any emerging refuse immediately transformed by mold.

His journey with the spore started in 2022, when he and colleague Andrew Luzmore began collaborating with Hill-Maini, identifying various kitchen waste streams that might be good candidates for fermentation.