The 100-year-old organization is catching up to the state's diversity.

As the fruit gains popularity worldwide, a new program plans to make it ever better.

The Berkeley Food Institute explores the network of people and places behind what we eat in a new series.

The beverage promotes good health and lower weight by changing the mixture of bacteria in the gut.

UCSF team discovers a key to the diet's apparent effects.

The cafeteria is a healthier, more sustainable place these days, thanks to four alums with a passion for food.

A wide-ranging study suggests officials should monitor the chemical element as a possible public health threat.

The celebrated chef releases a memoir spanning her days at UC Berkeley to the White House garden and Chez Panisse.

Blocking a protein in mice causes them to abandon 'problem drinking,' study finds.

Mouse study shows forgoing carbs increases longevity, strength.

The link between metabolism and aging revealed.

A tiny fraction of oceans could satisfy the world’s fish demand, a new study finds.