UC Riverside doctoral candidate John Chater is cultivating and studying the same pomegranates his grandfather once grew.

UC Santa Barbara collaboration seeds sustainability in preschoolers.

UC San Diego researchers are studying what San Ysidro students eat from their school lunch, which could help improve student health and reduce food waste.

The UC Kearney Agricultural Center in Parlier may hold the key to whether the Valley can meet the growing demand for tea products.

UC Santa Cruz’s Center for Agroecology & Sustainable Food Systems, with support from the UC Global Food Initiative, hosted the Sustainable Agriculture Education Association national conference, highlighting hands-on educational efforts that bridge scientific and social issues.

UC Santa Barbara alum James Rogers is CEO of Apeel, whose products to extend the shelf life of fruits and veggies could bring sweeping changes to the produce industry and grocery aisles.

As part of the UC Global Food Initiative, the UC Sustainable Agriculture Research and Education Program teamed up with urban farms and gardens in the Bay Area to hear about youth experiences at these places and better understand the challenges of maintaining an urban garden.

UC Riverside graduate student and GFI fellow John Chater is building on the work of his grandfather, S. John Chater, who was a maintenance worker at a hospital but developed a cult following among rare fruit growers in California for developing new varieties of pomegranates.

UC Davis develops a first draft of the wine's genome, which could lead to new and more adaptable varieties.

UC Irvine students are lending a helping hand for those less fortunate during the school's Hunger & Homelessness Awareness Week.

Marine plastic debris is an olfactory trap for seabirds, UC Davis researchers find.

UC farm advisor Ben Faber explains the avocado shortage.