More than 90 percent of the United States can eat food grown or raised within 100 miles of their homes — a boon for nutrition, the economy and sustainable agriculture.

Julie Guthman, whose research looks at agricultural systems, food justice issues and environmental health, has been selected to receive the 2015 Excellence in Research Award from the Agriculture, Food and Human Values Society.

Health sciences campus — which has done considerable research on the dangers of sugar — will focus sales on zero-calorie and nutritious drinks.

Pathogen found to infect larvae as well as adult bees — another factor implicated in colony collapse disorder.

Study by UC Santa Barbara-led research team shows how record-high temperatures in California are worsening the already historic drought and could impact the state's water resource that supports the multibillion-dollar agriculture industry.

UC Riverside engineering students win awards at international competition for creating less-costly, more environmentally friendly and termite-resistant alternative to particleboard using rice husks and dry milk.

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.