UC Davis is partnering in a global plant-breeding consortium that is fighting malnutrition and poverty in Africa by improving the traditional crops of the continent.

UCLA professor Amy Rowat's Science and Food series is returning this spring with two events on March 8 and May 11 -- and a third one still in the works; Rowat is an active participant in the UC Global Food Initiative.

Three of UC Merced’s student sustainability stars will share ideas about the future and network with international students and dignitaries at the upcoming session of Clinton Global Initiative University at UC Berkeley.

One study suggests may be opportunity for dairy industry to play important role in helping to develop novel foods and therapies.

Amid Dungeness crab season delays, a collaboration to help oceans recover by retrieving lost gear has blossomed.

Saru Jayaraman, director of the Food Labor Research Center at UC Berkeley and author of the new book "Forked: A New Standard for American Dining," is profiled.

Campus is on a mission to make Berkeley the most sugar-savvy university.

Cafe in UC San Diego's flagship building set to open in spring.

Scientific literacy is a focus of new UC Agriculture and Natural Resources Vice President Glenda Humiston, who is working to build public knowledge of and support for ANR through a multipronged approach.

A look back at first-year highlights and a look ahead to the coming year.

National Sustainable Agriculture Coalition honors Mark Lipson for his contributions to the organic and sustainable agriculture movement.