UC Davis hosts a variety of events in October to celebrate World Food Day and National Food Day.

Campus community invited to attend free evening program on Oct. 21 as part of Food Day 2015.

New research from UC Berkeley shows that switching from conventional to organic fruits and vegetables, even for just a few days, significantly reduces pesticide levels in children’s bodies.

The Department of Energy is willing to bet $12.3 million that sorghum will be the key to feeding the populations of the future and has granted UC Berkeley funding to lead the charge.

UC Berkeley's Millet Project is geared toward “rediscovering the traditions of cultivating millets and further reintroducing them into our diet.”

A UC Davis research winery will be upgrading its existing rainwater capture system this winter, which should provide all the water for the winery's needs.

UC Berkeley findings come nearly a year after Berkeley voters approved an excise tax of one cent per ounce on sugary drinks.

A sweet may sound like a treat, but a steady diet of them also may impair recovery from mental deficits after head trauma.

Third campus visit touches on affordability, sustainability and outreach to local high-schoolers.

Technology has greatly accelerated research on an ambrosia beetle that is damaging trees in Southern California.

Mark Bittman meets with UC Berkeley's Jennifer Sowerwine, who studies the cultural and ethnic dimensions of food security among Hmong farmers in the Central Valley. Together, they discuss the challenges facing these micro-farmers, and pick up produce at a Hmong stall at the Berkeley Farmers Market. 

UC Davis research provides first data to support California wine industry’s reuse of treated winery wastewater, and it describes recommended conditions for the practice, with key focus on salinity issues.