Bugs hold potential as a food source but their sustainability claims have been “overstated," UC Davis and UC Cooperative Extension experts say.

Join UC Berkeley journalism professor and author Michael Pollan on a fascinating journey to answer the question: What should I eat to be healthy?

UC Berkeley's Peggy Lemaux is lead researcher on a project aimed at engineering drought resistance into sorghum.

UC Food Observer writer Rose Hayden-Smith is among the experts weighing in on this year's food trends.

Lab receives $1.9M, five-year grant from the federal Food Emergency Response Network.

New study suggests that wild bee populations likely declined in areas comprising 23 percent of the nation between 2008 and 2013, a decline associated with conversion of natural wild bee habitat into intensive agriculture.

Ag for Hire team wins the hackathon, which, in partnership with the World Food Center at UC Davis, was one of a series of events at the Food, Ag and Health Solution Summit.

From expanding enrollment to tackling climate change, 2015 was a big year for the University of California.

Panel says genetic modification is just a tool that can be good or bad, depending on its application.

Roger Beachy’s term as founding director comes to an end Jan. 31, after which he will stay on as a senior fellow and continue his work on partnerships in China.

A feature on six gardens at UC Berkeley, which year-round are abuzz with research and class projects.