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 now works with Code for America to streamline the online CalFresh application process.

The technology — developed at UC Santa Cruz — could help change the way we eat.

The produce industry doesn't want to be subsidized; it wants help with infrastructure to do its job better, UC ANR Vice President Glenda Humiston said.

This story highlights efforts by UC and its Global Food Initiative to increase sustainable dining on its campuses.

UC Food Observer is featured.

The Santa Cruz organization that's found sustainable success teaching at-risk teens how to grow their own food -- and change their lives.

UC Davis professor Bill Ristenpart's Design of Coffee course has become the most popular chemical engineering class in the country.

UC Berkeley's Ann Thrupp on students' rising interest in sustainable agriculture and agroecology.