There are significant environmental impacts throughout the traditional food production cycle – farming, transportation, consumption. The areas of waste in this cycle are also areas of design opportunity and are a great source of inspiration for entrepreneurs and designers. The goal of this course is to expose students to the landscape of food innovation focused on increasing the sustainability of this cycle. Each week, we’ll have a guest speaker from the world of food innovation share their stories with you. Then, you’ll get a chance to ask them questions about their company, their journey, and their vision for the future of food sustainability.

Instructors: Kim, S. (PI)

Instructors: Kim, S. (PI)
Faculty Principal Investigator (PI) Required?: N/A

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Participate in Stanford's Big Earth Hackathon challenge on wildland fires by finding an innovative solution to wildland fire prediction, prevention, and/or evacuation. Students work in self-organized diverse teams of 2-4 students in weeks 1-8, with a final presentation of the work on...
This course is designed for both undergrad and graduate students eager to explore how entrepreneurship can be utilized to promote sustainability and enduring positive change. Throughout this class, students have the invaluable opportunity to learn about the human-centered approach of startup making and generating the funding thesis from a teaching team of a design-thinking researcher, seasoned venture capitalists, and accomplished entrepreneurs, gaining insights into their strategies for creating lasting impacts...
The challenges associated with climate change and sustainability are seemingly ubiquitous throughout the broader entrepreneurship, venture, and innovation ecosystem today. But is entrepreneurship for climate and sustainability really unique? In what ways is it different from other forms of entrepreneurship? This seminar course, only open to members of the current Mayfield Fellows, Accel Leaders, Threshold Ventures Fellows, and Xfund Fellows.