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 collaboration seeds sustainability in preschoolers.

UC Santa Cruz’s Center for Agroecology & Sustainable Food Systems, with support from the UC Global Food Initiative, hosted the Sustainable Agriculture Education Association national conference, highlighting hands-on educational efforts that bridge scientific and social issues.

As part of the UC Global Food Initiative, the UC Sustainable Agriculture Research and Education Program teamed up with urban farms and gardens in the Bay Area to hear about youth experiences at these places and better understand the challenges of maintaining an urban garden.

UC Riverside graduate student and GFI fellow John Chater is building on the work of his grandfather, S. John Chater, who was a maintenance worker at a hospital but developed a cult following among rare fruit growers in California for developing new varieties of pomegranates.

The science of healthy eating: not just how to eat healthy but why eating healthy is good medicine.

UC Agricultural and Natural Resources Vice President Glenda Humiston discusses ANR's role in research, extension and education.

The funding reflects the UC Global Food Initiative goal of promoting a nutritious, sustainable food supply.

Inaugural award program recognizes young leaders making outstanding contributions in the fight to solve the global food crisis.