Food and farmers markets were the focus of UC Merced’s annual celebration of the planet.


 

Q&A with UC Davis' Maurice Pitesky about the shift to pastured, cage-free systems and impacts on backyard chicken farmers.

UCLA professor of environmental law will moderate a panel discussion on the environmental, social and health impacts of GMO foods.

With help of genomics, researchers hope to apply advanced breeding strategies that can improve cassava’s resistance to diseases and improve crop yields.

UC Global Food Initiative student fellows at UCLA are leading a multipronged project to alleviate campus hunger and food waste.

Milk is the only food that co-evolved with humans for our health.

The U.S. is battling citrus greening, and two scientists from UC Davis are on the case, trying to figure out how to address citrus greening through genetic engineering.

The Engineers Without Borders club at UC Irvine has started an aquaponics project with Pacifica High School in Garden Grove.

Oakland Unified is implementing a district-wide network of kitchens, local gardens and produce markets, as well as educational offerings that teach students where their food comes from. 

Researchers find corn grown in home and community gardens by immigrant farmers is more genetically diverse than what can be purchased commercially.

Givaudan, the largest manufacturer of flavorings and fragrances in the world, uses UC Riverside's Citrus Variety Collection for inspiration and creating new flavors for its clients.

Field trip gives UC Global Food Initiative fellows a chance to get their hands dirty.