Sustainability

Tomato varieties UC Davis

7 challenges for achieving global food security

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

Algae UCLA

UC collaboration unlocks a key to biofuel

The algae in your fishtank could provide new fuel and medical applications, thanks to its UC-decoded genome.

UC solar EPA green

EPA recognizes the University of California as a national ‘green power’ leader

University recognized for its leadership in sustainable operations.

UC nuclear power

The simple fact that could put the brakes on nuclear energy

If you follow the headlines, nuclear energy seems to be enjoying a bit of a renaissance. A new generation of nuclear innovators is emerging, young tech startups are poised to disrupt a lethargic industry, and there’s a palpable wave of optimism over the potential for nuclear power to help combat climate change. But at recent UN climate change conferences, the word “nuclear” was barely heard. Why the disconnect?

UC Berkeley ModRoof

Thinking inside the cardboard box

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

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.

Students gardening

Reducing hunger and food waste

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

UC Riverside glass greener

Making batteries from waste glass bottles

New, low-cost process creates batteries with a lifespan four times better than what's currently sold.

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.

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