UC Davis via The Conversation |

How safe is chicken imported from China? 5 questions answered

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

UC San Diego |

Why your tuna could have 36 times more pollutants than others

Location matters: Catches from highly industrialized areas are far more polluted than those in the West Pacific.

UC Berkeley |

Does smelling food make you fat?

Fatty food made mice double their weight — unless they lacked a sense of smell.

UCSF |

Why you might want to go easy on the avocado

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

UC Riverside |

Providing clean water for a growing population

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

UC Riverside |

Using seaweed to kill California's least favorite ant

Hydrogel baits could help control Argentine ants, the subject of 85 percent of the state's pest control services.

UC Davis |

7 challenges for achieving global food security

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

Berkeley Science Review |

Thinking inside the cardboard box

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

UC Davis |

Climate change to reduce wheat yields by as much as a third, new model suggests

Agricultural technology can help bridge the gap.

UCLA |

Solid Golds: Sustainable seafood is the goal

UCLA alumni and brothers Mark and Jonathan Gold on how to achieve it.

UC Berkeley |

Graduate students compete to make food more sustainable

Patagonia Case Competition held at UC Berkeley Haas School of Business.

UC Riverside |

Ready for a better beer?

Newly sequenced barley genome could lead to better beer, whiskey and understanding of other crops.