Food

Mark Gold and Jonathan Gold

Solid Golds: Sustainable seafood is the goal

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

UC Berkeley's Team Greenscape members: Adrian Lu, Ali Ticker, Michael Fleischmann, Olga Ballard, M.B.A. 18; and Ryan Peterson.

Graduate students compete to make food more sustainable

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

Drycard UC Davis

‘DryCard’ invention wins competition to reduce food loss in Africa

Moisture-sensing card will help farmers store dried food without spoilage.

Massimo Bottura will be joined by UCLA’s Jennifer Jay, Burbank Recycle Center’s Amy Hammes and moderator Evan Kleiman of KCRW-FM.

World-renowned chef to speak at ‘Science and Food’ lecture at UCLA

Massimo Bottura to join May 2 panel discussion on food waste, hunger and the environment.

Students gardening

Reducing hunger and food waste

UC San Diego highlights efforts to increase food sustainability during Earth Month.

Honey bee pesticide

Common U.S. pesticide makes bees 'drunk'

Study points to a broadly used chemical that impairs bees' ability to fly and find food.

Food label

What does 'healthy' mean when it comes to food?

UCLA dietitian Dana Hunnes gives her expert opinion on this tricky question.

UCR researchers are uncovering hidden histories to help California Citrus State Historic Park tell a more inclusive story of the region’s citrus industry and use creative means to draw attention to it. This image is from “Manos, Espaldas y Blossoms (2017)

Sweet and sour stories of citrus

May 6 festival will unveil progress to cultivate inclusive histories at Riverside's California State Citrus Historic Park.

Kim and Jack Johnson helped to launch UC Santa Barbara's Edible Campus Program in 2015 with a tree-planting event at Storke Tower.

Taking root

Alumni Kim and Jack Johnson team with UC Santa Barbara's Edible Campus Program on a teaching farm.

Tomatoes dried in the chimney solar dryer, during an experiment led by Michael Reid and Jim Thompson at the Horticulture Innovation Lab Demonstration Center at UC Davis.

Low-income tool helps improve global nutrition, boost farmers' income

UC Davis researchers' invention measures food dryness to help prevent mold, a pervasive problem in developing countries.

 

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