Saru Jayaraman, director of the Food Labor Research Center at UC Berkeley, comments on the effects of Oakland's minimum wage hike on restaurants.

UC Agriculture and Natural Resources has published a bestselling manual designed for the beginning cheesemaker, "Farmstead and Artisan Cheeses: A Guide to Building a Business."

This story about the impacts of California's Prop. 1 water bond on salmon quotes UC Davis' Peter Moyle, Carson Jeffres and Jeffrey Mount.

UC Davis College of Agricultural and Environmental Sciences Dean Helene Dillard highlights UC Davis efforts to improve agricultural water management.

A growing body of research suggests that extreme weather — using Syria as an example — increases the chances of violence, from individual attacks to full-scale wars.

UC Davis' Andrew Waterhouse is studying whether corks, screw caps or synthetics best preserve the original flavor of a bottle of wine.

Recommendations to the Dietary Guidelines Advisory Committee include one by UC's Nutrition Policy Institute to add water to MyPlate.

This feature story highlights the sustainable fisheries work of UC Santa Barbara's Steve Gaines and Jenn Caselle.

At UC Davis, students are focusing on food waste that can't be eaten but can be composted -- Project Compost collects nearly 2,000 pounds a week.

Ben Thomas, sustainability manager of UC Davis Dining Services, oversees hungry college students, serving 55,000 meals per week at UC Davis.

Obesity poses serious health risks for moms and their babies.

Professor and National Geographic ‘Emerging Explorer’ sets out to address food production’s footprint on global climate change.