The new menu at the UC Berkeley eatery consists almost entirely of local foods that are grown, milled, preserved and processed within 250 miles of the campus.

Groundwater banking index provides information on millions of acres of California farmland.

Vietnam’s ambassador to Washington visited the Sacramento region to promote trade and educational exchanges, and to further his country’s long-standing relationship with UC Davis.

 

The 44 fellows, representing all 10 UC campuses, UC Agriculture and Natural Resources and Berkeley Lab, will help advance the systemwide initiative.

UC Merced undergrad Rebecca Quinte, a UC Global Food Initiative fellow, is working on a project that aims to shoo away leaffooted bugs, insects that feed on the seeds of crops like pomegranates, almonds and pistachios.

A weeklong series of special events will include cooking demonstrations, food drives, farmers markets, lectures and locally sourced meals at campus dining facilities.

Scientists in new center to use medical research techniques to help food crops withstand drought and climate change.

Multidisciplinary researchers win specialty-crops grant for project to improve lettuce crops.

UC Davis hosts a variety of events in October to celebrate World Food Day and National Food Day.

Campus community invited to attend free evening program on Oct. 21 as part of Food Day 2015.

New research from UC Berkeley shows that switching from conventional to organic fruits and vegetables, even for just a few days, significantly reduces pesticide levels in children’s bodies.

The Department of Energy is willing to bet $12.3 million that sorghum will be the key to feeding the populations of the future and has granted UC Berkeley funding to lead the charge.