UC Global Food Initiative student fellows at UCLA are leading a multipronged project to alleviate campus hunger and food waste.

Milk is the only food that co-evolved with humans for our health.

The U.S. is battling citrus greening, and two scientists from UC Davis are on the case, trying to figure out how to address citrus greening through genetic engineering.

The Engineers Without Borders club at UC Irvine has started an aquaponics project with Pacifica High School in Garden Grove.

Oakland Unified is implementing a district-wide network of kitchens, local gardens and produce markets, as well as educational offerings that teach students where their food comes from. 

Researchers find corn grown in home and community gardens by immigrant farmers is more genetically diverse than what can be purchased commercially.

Givaudan, the largest manufacturer of flavorings and fragrances in the world, uses UC Riverside's Citrus Variety Collection for inspiration and creating new flavors for its clients.

Field trip gives UC Global Food Initiative fellows a chance to get their hands dirty.

UC Cooperative Extension in Riverside County is bringing together students, agencies, nutrition educators and gardening experts to work alongside families to grow produce in garden plots at a community facility.

Luis Vañó Prize goes to a research team at Spain’s University of Córdoba.

This story, which quotes Josette Lewis of UC Davis, highlights how UC Davis and the UC Global Food Initiative are helping to bridge the gap between the ag industry and tech sector.

Federal assistance program serves roughly 4 million children.