The Engineers Without Borders club at UC Irvine has started an aquaponics project with Pacifica High School in Garden Grove.

Givaudan, the largest manufacturer of flavorings and fragrances in the world, uses UC Riverside's Citrus Variety Collection for inspiration and creating new flavors for its clients.

This story, which quotes Josette Lewis of UC Davis, highlights how UC Davis and the UC Global Food Initiative are helping to bridge the gap between the ag industry and tech sector.

UCSF’s new Healthy Beverage Initiative, which has phased out the sale of sugar-sweetened beverages at UCSF, is setting an example for efforts to improve health throughout UC and beyond.

After failing in 2014, a soda tax will be back on the San Francisco ballot in November, and a morning at the hospital with UCSF Dr. Dean Schillinger demonstrates why he’s such a believer.

Researchers from UC San Diego and the University of Rome La Sapienza are joining forces to find out why residents of a remote Italian village live for so long.

UC ANR advisor Rachel Surls, who recently led a study on urban farmers in California, writes about how urban agriculture can help improve food security.

 

Fedele Bauccio, CEO and co-founder of the Palo Alto-based Bon Appétit Management Co. visits the campus as part of UC Merced's Sustainability Speaker Series.

 

Komal Ahmad was a UC Berkeley undergrad when she encountered a homeless man begging for food; five years later, Ahmad is leading Copia, a company seeking to apply a Silicon Valley playbook to food recovery.

Research is being done at UC Riversideto try to combat citrus greening disease.

It turns out, dumping compost on grasslands can do a surprising amount for the planet, according to research from Whendee Silver of UC Berkeley.