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.

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.