UC Berkeley scientists capture the moment-to-moment dynamics of how we make decisions.

UC Berkeley and Berkeley Lab research points to possible link between deficiency and obesity-related diseases.

Growing food in community and home gardens can provide people with more access to fresh vegetables for a healthier food supply, study finds.

UC Davis' Bodega Marine Laboratory is leading efforts to breed white abalone, which were nearly eaten out of existence in the 1970s.

Farmcation, a new student startup, grew from a UC Berkeley innovation course called “Eat.Think.Design.”

Campus will join seven other UCs that run their own food services.

Elina Nino, assistant extension apiculturist at UC Davis, writes about the plight of honey bees and their importance as pollinators.

Family deeply rooted in UC Davis and California agriculture.

Food scraps from UC Irvine's dining halls used to be sent to landfills but now get recycled into a potent fuel that helps power engines at a water treatment plant.

Learn about scientists' latest findings in UCLA Science and Food lecture.

The UC Global Food Initiative and UC Center Sacramento host the first of a three-part seminar series on food and agriculture.

In the first half of the 20th century, LA was the top farm county in the U.S.