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.

The campus is involved with the garden as part of the UC Global Food Initiative, created last year by UC President Janet Napolitano.

Food Recovery Challenge recognizes campus's efforts to order and store food more efficiently.

UC Berkeley course feeds need for rethinking problems of food and nutrition.

UC Cooperative Extension's Michael Yang led a "workshop on wheels" bus tour to the Bay Area for Valley Hmong farmers.

Elver, the newly appointed United Nations special rapporteur on global food issues, will appear March 5 and 6 at two public events at the UCLA School of Law.

Shellfish industry — especially mollusks — is at long-term risk in 15 states.

Registered dietitian Jennifer Hobbs sees and advises UC Merced students on nutrition and wellness, creates helpful programs and works to expand healthy food options on campus.

Two new research projects aimed at preventing and diagnosing the devastating citrus greening disease have been launched at the UC Davis, funded by more than $5 million in USDA grants, with team members from UC Berkeley and UC Riverside.