UCLA’s Hannah Malan is teaching students about their “foodprint”
“Food is a good entry point into a lot of important conversations – from sustainability to culture to social justice. It’s tangible and personal – it makes sense to people. …
Q&A: Pam Ronald, UC plant geneticist
“It’s interesting that the public has come to believe that organic farming is diametrically opposed to genetics. That’s untrue…organic farmers also rely on genetic improvements. I’m lucky to have a …
Could buying smaller fruit save California’s drought-stricken farms?
Steve Holt writes about a range of issues. His work has appeared in the Boston Globe, Boston Magazine, Edible Boston and TakePart. We’ve shared Holt’s work before: Vermont: America’s food relocalization …
Amina Harris teaches us how to taste honey
Amina Harris is the director of the Honey and Pollination Center, located at the Robert Mondavi Institute for Wine and Food Science, on the UC Davis campus. The center was …
Opinion: Agroecology and food justice are critical to empower people to feed themselves
In an opinion piece appearing in The Huffington Post, Lori Thrupp, Alistair Iles and Maywa Montenegro of the UC Berkeley Food Institute make a strong argument that the current framing …
Fears for olive crop force Brussels to tackle spread of leaf scorch
Olive producers in Italy are facing a serious outbreak of a deadly plant disease – olive quick decline syndrome, also called leaf scorch. Its symptoms including leaf scorching, twig and branch die …
USDA awards nearly $19M to enhance food safety research
The USDA announced awards totaling nearly $19M for research projects on food safety. Thirty-six grantees (some with multiple projects) were selected for funding, and all will focus on ensuring the …