A small change at UC Santa Barbara cut food waste in half.

UC Berkeley's Jennifer Doudna reflects on how her gene editing tool may alter the world as we know it.

UC Berkeley professor Philip Stark leads a project that researches and maps the availability of edible weeds throughout the Bay Area.

Alumna works with the UC Cooperative Extension to bring new solutions to California growers.

In its sixth year, Edible Education 101 is hosted in partnership with the UC Berkeley Food Institute and Haas School of Business and is currently taught by Alice Waters and Will Rosenzweig.

Even when climate change is a top priority for lawmakers, progress is challenging. It often comes down to money: We have plenty of expensive problems right now, so expensive problems down the road take a backseat.

Pink is the new green, thanks to technology developed at UC Santa Cruz.

You are what you eat, as the saying goes, and while good dietary choices boost your own health, they also could improve the health care system and even benefit the planet. Healthier people mean not only less disease but also reduced greenhouse gas emissions from health care.

How can 50 million Americans not know where their next meal is coming from while 40 percent of food gets wasted?

UC now works with Code for America to streamline the online CalFresh application process.

The technology — developed at UC Santa Cruz — could help change the way we eat.

The produce industry doesn't want to be subsidized; it wants help with infrastructure to do its job better, UC ANR Vice President Glenda Humiston said.