UC Berkeley alums Nikhil Arora and Alejandro Velez co-founded Back to the Roots, a fast-growing Oakland-based startup specializing in "ready-to-grow" and "ready-to-eat" products.

Several dozen student fellows representing two of UC President Janet Napolitano’s initiatives — carbon neutrality and global food — will join together at a symposium July 20 in San Francisco.

Doug Parker, director of UC's California Institute for Water Resources, discusses the impact of California's drought.

The initiative is off to a fast start as faculty, students and staff from across the 10-campus UC system focus their collective power on food issues.

Berkeley Lab and USDA research could lead to new ways to fight beetle that devastates coffee crops worldwide.

Take a tour with Mark Bittman through the history of Chinese-American cuisine with his guide, UC Irvine's Yong Chen, author of "Chop Suey, USA: The Story of Chinese Food in America."

Dairy makes a positive difference in how effective probiotics can be.

Del Rey peach farmers David "Mas" Masumoto and daughter Nikiko, both UC Berkeley graduates, are featured in a documentary titled "Changing Season" about their family farm.

UC Agriculture and Natural Resources has found a way to help low-income families successfully stretch their food dollars and eat healthier while receiving food assistance.

A symposium by the UC Davis Institute for Food and Agricultural Literacy convened journalists, scientists and foodies to discuss the controversies surrounding genetic engineering technologies.

More than 1,700 nutritionists and other experts on children's health gathered in San Diego to share lessons learned about efforts to reverse the childhood obesity epidemic.

Mark Bittman explores wild edibles with UC Berkeley experts in the first in a series of videos on sustainable agriculture and healthy eating produced in collaboration with UC's Global Food Initiative.