New York Times columnist Mark Bittman, a visiting fellow at UC Berkeley's Food Institute, discusses his upcoming California Matters video series with UC exploring food-related research.

UC Irvine alumnus Ian Daelucian launches The Heart of Delight to nurture those in need.

Climate change is igniting a revolution in winemaking, and UC Davis' Andrew Walker is leading the charge.

Officials from the city of Zhuhai, China, and UC Davis signed a memorandum of understanding to establish the World Food Center-China.

Nearly $40,000 awarded to promising UC Davis startups.

The senior director of research at UC's Nutrition Policy Institute discusses her research.

UC Merced students Gabriel Morabe and Hoaithi “Thi” Dang share a love of green — the color that makes for a better campus and stronger planet.

This article on urban foraging highlights the work of UC Berkeley's Kristen Rasmussen and Philip Stark.

This article, which focuses on agricultural pesticides and health exposures, cites research from UC Berkeley and UC Davis.

Professor Ken Hiltner, UC Santa Barbara's current Sustainability Champion, is spearheading the campus's Environmental Humanities Initaitive, aiming to engage faculty and students of all disciplines.

We are a land-rich but water-limited state, and increased supply leads to more demand.

The biological detection system also could be useful for cattle and poultry diagnostic tests, as well as for pets such as dogs and cats.