Global Food Initiative

Jennifer Smith holding up a flask of seaweed

Usurp the burp: How seaweed can help curb cow burps (and their emissions)

UC agricultural and marine scientists fight one of the state's biggest sources of methane: cow burps.

Pile of honeybees

The ‘bee safe’ pesticide that isn’t

Sivanto poses a range of threats to honeybees, depending on seasonality, bee age and use with common chemicals.

Carl Cranor with his books

What’s in your drinking water?

Carl Cranor doesn't just want you to know — he wants to empower you to do something about it.

A trevally baitball

Warm seas scatter fish

Climate change is shifting productivity of fisheries worldwide.

Sugar boxes that say shock in a row

Sugar’s sick secrets: How industry forces have manipulated science to downplay the harm

The sugar industry has driven decades of biased research that shirk sugar's responsibility for chronic disease.

Pie with one slice missing

How to make the best pie ever using science

What's going on in Grandma's recipe at a molecular level.

A bowl of moringa

Moringa — the next superfood?

The “miracle tree” that could help feed the world.

Two half-full beers on a sandy beach

Climate change may deplete the world's beer

And you thought beer was expensive already: Declining barley production could make the beverage a luxury item.

Red tomatoes on a red table

Sex on the kitchen table

Now that professor Norman Ellstrand has your attention, he’d like to teach you about plant reproduction.

Olive oil being poured into a dish, the first frame of the video banner

The way we've been thinking about olive oil is all wrong.

Olive oils can be appreciated like wines — and the UC Davis Olive Center wants you to have a taste.

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