UC Santa Cruz shows you can capture solar for electricity and plant growth at the same time while reducing water needs.

The 100-year-old organization is catching up to the state's diversity.

As the fruit gains popularity worldwide, a new program plans to make it ever better.

Blame smartphones, UC Santa Cruz professor suggests.

The Berkeley Food Institute explores the network of people and places behind what we eat in a new series.

The beverage promotes good health and lower weight by changing the mixture of bacteria in the gut.

New pantry increases food security and provides healthy options on campus.

The cafeteria is a healthier, more sustainable place these days, thanks to four alums with a passion for food.

A wide-ranging study suggests officials should monitor the chemical element as a possible public health threat.

The celebrated chef releases a memoir spanning her days at UC Berkeley to the White House garden and Chez Panisse.

A tiny fraction of oceans could satisfy the world’s fish demand, a new study finds.

What you should know before biting into cooked chicken meat sent to the U.S.