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.

'Good fats' may lead to fatty liver disease and other health problems, new research shows.

A new method to squeeze every drop from brine will alleviate water shortages in arid regions.

A small change at UC Santa Barbara cut food waste in half.

UC Berkeley's Jennifer Doudna reflects on how her gene editing tool may alter the world as we know it.

UC Davis’ Helene Dillard leads the charge for more sustainable, equitable food systems.

UC Berkeley engineers use materials at hand to solve global problems, like roofing material made from recycled cardboard.

Agricultural technology can help bridge the gap.

UC Berkeley professor Philip Stark leads a project that researches and maps the availability of edible weeds throughout the Bay Area.

In a cruel twist, pesticide-infused Mother’s Day bouquets exported from Ecuador are shown to harm children.