A new UCLA study of vending machines suggests people will chose healthy options when they have the chance.

An enlightened consumer can help achieve meaningful reductions in greenhouse gas emissions, particularly for the case of food.

An estimated 30 U.S. colleges and universities have formal interdisciplinary food studies programs that offer degrees or minors. New ones opened this fall at UC Berkeley, the University of the Pacific and Syracuse University.

UC Berkeley alum Komal Ahmad, CEO of Feeding Forward, founded the company after a life-changing encounter with a homeless veteran.

From pies to potatoes, sugar to soil, UC scientists are gaining insights across the food spectrum.

As part of the UC Global Food Initiative, UC has compiled examples of the system's studies on food policy into one report in an effort to present more complete information to lawmakers.

UCSF Dr. David Jablons builds cheese-making business with wife.

Paper makes the case for a new approach to regulating food products from animals developed using modern biotechnologies.

UC Davis farm is home to 150 young laying chickens and a living lab where students and researchers hope to develop solutions benefiting pasture-based poultry farms, integrative crop-and-poultry farms, and backyard flocks.

Leadership award winners are influencers in diversity, entrepreneurialsm, sustainability and other key issues.

UC Davis will host a series of events Dec. 1-3.

A Q&A with UC San Diego researcher Jennifer Burney.