UC's Nutrition Policy Institute is encouraging the public to ask the government to make water the drink of choice in its final version of the 2015 Dietary Guidelines for Americans and add a symbol for water on MyPlate.

Sustainability-minded UC Berkeley students are gathering signatures and organizational endorsements for a campaign designed to help “make ‘reusable’ a reality on Telegraph.”

A symposium on native food ways at UC Santa Barbara emphasized the connection between indigenous Americans and their traditional staples.

Newly discovered documents reveal that the sugar industry worked closely with the National Institutes of Health to develop a federal research program focused on approaches other than sugar reduction to prevent tooth decay.

Community ecologist spotlights how environmental management affects disease emergence.

UC Riverside study shows GM soybean oil is as unhealthy as conventional soybean oil, with one benefit: no resistance to insulin.

UC Santa Cruz manual, now in its third edition, addresses practical aspects of organic farming and gardening, applied soil science, and social and environmental issues in agriculture.

UC Agriculture and Natural Resources has published a bestselling manual designed for the beginning cheesemaker, "Farmstead and Artisan Cheeses: A Guide to Building a Business."

Obesity poses serious health risks for moms and their babies.

Professor and National Geographic ‘Emerging Explorer’ sets out to address food production’s footprint on global climate change.

Food Recovery Challenge recognizes campus's efforts to order and store food more efficiently.

UC Berkeley course feeds need for rethinking problems of food and nutrition.