Amid Dungeness crab season delays, a collaboration to help oceans recover by retrieving lost gear has blossomed.

Saru Jayaraman, director of the Food Labor Research Center at UC Berkeley and author of the new book "Forked: A New Standard for American Dining," is profiled.

Campus is on a mission to make Berkeley the most sugar-savvy university.

Cafe in UC San Diego's flagship building set to open in spring.

Scientific literacy is a focus of new UC Agriculture and Natural Resources Vice President Glenda Humiston, who is working to build public knowledge of and support for ANR through a multipronged approach.

A look back at first-year highlights and a look ahead to the coming year.

National Sustainable Agriculture Coalition honors Mark Lipson for his contributions to the organic and sustainable agriculture movement.

Charles Phan, who studied architecture at Berkeley in the 1980s, says his newest venture — to be located in Wurster Hall, home of the College of Environmental Design — will feature organic international food, his culinary trademark. T

Researchers at UC Santa Cruz are pioneering new methods to grow strawberries without pesticides.

A UC Berkeley finding suggests that the pandemic is manmade, with trade and transport of bees for crop pollination driving the spread.

Food waste expert Jonathan Bloom, author of 'American Wasteland,' to speak at UC Riverside Feb. 16 and Palm Desert Center Feb. 17.