UC Berkeley's Philip Stark is working to increase understanding about edible weeds in California with mapping and education activities, and to exert pressure on public policy.

Darren Haver, director of UC's South Coast Research and Extension Center, is testing to see how little water it takes to grow blueberries that are tasty and economically viable.

The 10-part series takes the renowned writer across the state to explore UC research in food, sustainable agriculture, policy and health.

Alumni Jack and Kim Johnson team with UC Santa Barbara’s Associated Students Food Bank and Department of Public Worms on new Edible Campus project to grow food on campus.

'Mark Bittman: California Matters' is a collaboration between the renowned food writer, UC and the Berkeley Food Institute that will explore leading-edge UC research in food, sustainable agriculture, policy and health.

“Food Security for Africa: The Cowpea Story From Lab to Plate” is the topic of the next free public lecture at UC Riverside in a new lecture series on the science of food and health.

A UC Davis student and his team have developed an award-winning idea for a software application helping consumers choose foods that meet their medication needs.

Even limited amounts of high-fructose corn syrup are shown to increase risk.

More than a dozen UCLA staff members, students and faculty will be honored on April 30 at the inaugural UCLA Healthy Campus Initiative Symposium.

The center’s long-term goal is to support research, development and economic competitiveness in Chile and California with a focus on the agricultural industry, including plant breeding, postharvest and climate-change technologies.

Doug Parker, director of the University of California Institute for Water Resources, helps explain California agriculture's water use.

UC Global Food Initiative student fellows gathered near Fresno to dig into the soil, thin fruiting peach trees and discuss the initiative with UC President Janet Napolitano.