female student with crate of oranges

Eat.Think.Design course opens minds about public health solutions

UC Berkeley course feeds need for rethinking problems of food and nutrition.

U.N.'s Hilal Elver discusses right to food at UCLA

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.

Ocean acidification threatens coastal communities across the U.S.

Shellfish industry — especially mollusks — is at long-term risk in 15 states.

EPA awards UC Irvine for food waste reduction

Food Recovery Challenge recognizes campus's efforts to order and store food more efficiently.
Ben Halpern

Food from the sea

Research summit aims to inspire UC-wide collaborations around fisheries and aquaculture
Citrus greening

USDA grants target devastating citrus greening disease

Two new research projects aimed at preventing and diagnosing the devastating citrus greening disease have been launched at the UC Davis, funded by more than $5 million in USDA grants, with team members from UC Berkeley and UC Riverside.
Mark Bittman at the UC Berkeley Botanical Garden

Q&A with Mark Bittman

The UC Food Observer catches up with the journalist, food writer and author about spending this semester at UC Berkeley.
Sugar

Hyperactive kids: What is sugar's role?

UCSF's SugarScience addresses what we do and don't know about ADHD, sugar and kids.

Dietitian helps student improve nutrition, eating habits

Registered dietitian Jennifer Hobbs sees and advises UC Merced students on nutrition and wellness, creates helpful programs and works to expand healthy food options on campus.
No-till cover crop seeding into cotton and tomato residues.

Conservation practices can help sequester carbon in farmland

UC findings point to role that agriculture could play in cap-and-trade programs.

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