UC Davis researchers' invention measures food dryness to help prevent mold, a pervasive problem in developing countries.

UC Riverside supports innovation by bringing new technologies from the lab to the marketplace.

Alumni Kim and Jack Johnson team with UC Santa Barbara's Edible Campus Program on a teaching farm.

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 Santa Barbara is investing in the innovation pipeline that has yielded breakthrough startups like Apeel Sciences.

Climate-tracking tools help predict drought and mitigate its effects.

Fast phenotyping may be the next frontier.

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

UC Merced aims to poise today’s students at the leading edge of the nexus of food, energy and water.