Saru Jayaraman, director of the Food Labor Research Center at UC Berkeley, comments on the effects of Oakland's minimum wage hike on restaurants.

This story about the impacts of California's Prop. 1 water bond on salmon quotes UC Davis' Peter Moyle, Carson Jeffres and Jeffrey Mount.

UC Davis College of Agricultural and Environmental Sciences Dean Helene Dillard highlights UC Davis efforts to improve agricultural water management.

UC Davis' Andrew Waterhouse is studying whether corks, screw caps or synthetics best preserve the original flavor of a bottle of wine.

Recommendations to the Dietary Guidelines Advisory Committee include one by UC's Nutrition Policy Institute to add water to MyPlate.

This feature story highlights the sustainable fisheries work of UC Santa Barbara's Steve Gaines and Jenn Caselle.

At UC Davis, students are focusing on food waste that can't be eaten but can be composted -- Project Compost collects nearly 2,000 pounds a week.

Ben Thomas, sustainability manager of UC Davis Dining Services, oversees hungry college students, serving 55,000 meals per week at UC Davis.

The campus is involved with the garden as part of the UC Global Food Initiative, created last year by UC President Janet Napolitano.

UC Cooperative Extension's Michael Yang led a "workshop on wheels" bus tour to the Bay Area for Valley Hmong farmers.

The man who taught America how to cook everything has come to UC Berkeley, and he has a lot to say.

UC Davis research scientist Alison Van Eenennaam talked about the science of GMOs at the World Ag Expo.