Food activist and scholars are among 10 honored for their work elevating the human experience.

For more than three decades, Lipson has been intimately involved with the organic movement; he has recently returned to his roots at UC Santa Cruz, serving as a research associate with UCSC’s Center for Agroecology and Sustainable Food Systems.

UC Santa Barbara anthropologist explores cattle raising, deforestation and ongoing tensions between conservation and development in the Amazon.

UC Merced lab spurs students' use of technology to serve agriculture, environment, health.

Center —one of only 12 nationwide – will support and facilitate studies on obesity, nutrition and metabolism at UCSF and across Northern California.

Q&A with Amrita Hazra, who leads UC Berkeley's Millet Project team, with a Berkeley Food Institute seed grant and support from the UC Global Food Initiative's CLEAR subcommittee.

San Francisco is adding warning labels on advertisements for sugary beverages; UCSF's Laura Schmidt, who helped advise the city on the first-in-the-nation law, is interviewed.

A mainly UC Riverside group of researchers improves a resource used worldwide.

A researcher working with UC Riverside scientists has developed a simple test designed to detect two of the most virulent bacteria facing today’s farmers.

To help farmers make the best use of the water they have available, a series of new and updated drought tips fact sheets has been developed by UC Agriculture and Natural Resources scientists and funded by the California Department of Water Resources.  

Mindy Lubber and UC Irvine's Jay Famiglietti: Food production, the world’s biggest water user, is a major underlying cause of dropping water tables and sinking land in the drought-plagued Central Valley and around the globe.

R. Paul Singh has spent four decades studying food science at UC Davis; his innovative work includes creating a food-processing system for NASA's first manned mission to Mars.