food

UCLA researchers note that the next decade shows great promise for things like improving food safety, fighting infections, storing energy and supplying clean energy.

New faculty will be among those speaking as part of UCLA Food Week, which will feature talks about the economic, nutritional, environmental and social impacts of food.

How can 50 million Americans not know where their next meal is coming from while 40 percent of food gets wasted?

A UCLA study crunched the numbers from more than 74,000 wine reviews in top magazines and, statistically speaking, environmentally friendly wine tastes better.

UCLA lecturer Andy Rice introduces his students to entomophagy, bug eating, which may someday become a smart alternative to resource-intensive foods such as beef.

Guided by the findings of an in-depth University of California survey, UC President Janet Napolitano has approved $3.3 million in new funding over the next two years to help students regularly access nutritious food on campus and off, UC announced ...

As Americans struggle with obesity and diabetes, UC researchers say that new nutrition labels could help consumers change their shopping choices and ultimately their diets.

Popular KCRW “Good Food” host Evan Kleiman is treating UCLA students to a thoughtful exploration into issues of food and sustainability in her summer course, “We are Stardust: The Moral Ecology of Food."

One honoree, UCLA alumna Kelly Dumke, is already working on the front lines in communities in L.A. County against a well-known and entrenched enemy, early childhood obesity.

Asian-Americans who have a certain genetic variant are more likely to crave carbohydrates and fast food than those without it, according to a UCLA study.

UCLA Extension’s new class about beer offers students a chance to learn about some of the history, science and business of beer and brewing.

UCLA graduate student Tyler Watson has been honored by University of California President Janet Napolitano with the President’s Award for Outstanding Student Leadership. He is one of three UC students who were recognized by Napolitano on May 11.

If you’ve ever contemplated becoming a vegetarian, check out how eating a plant-based diet isn’t just good for your health. It happens to also be good for the Earth’s health.

    For more than 40 years, issues surrounding genetically modified organisms—GMOs—have been full of controversy, curiosity and confusion. On Tuesday, April 19, four experts will debate the environmental, social and health impacts of GMO foods.

With support from the UC Global Food Initiative, Savannah Gardner and Tyler Watson are leading efforts to bring fresh produce and healthy eating to cash-strapped Bruins.

Experts debate the environmental, social and health impacts of genetically modified organisms (GMO) foods in this Oppenheim Lecture from the UCLA Institute of the Environment and Sustainability.

After UCLA Anderson alumnus T.K. Pillan became a vegan and lost 20 pounds, he decided to launch Veggie Grill in a way that would attract non-vegetarians to his restaurant.

A growing list of interdisciplinary minors is attracting UCLA students who seek to broaden their post-graduation prospects and interact with peers in different areas of study.

The events are designed to appeal to people who share a fascination with the science hidden in our food or who are simply curious to know more about the food we eat and cook.

UC Global Food Initiative researchers recently published a report highlighting ways UC research, including a study at UCLA, has been used to inform or affect policies in food and agriculture.

A former White House chef, the host of a popular food-focused radio show and a Slow Food Los Angeles leader are gathering at UCLA on Oct. 21 for a free Food Day program that will emphasize the impact of edible food waste.

Roger Pigozzi, corporate chef and assistant director of dining for UCLA Housing and Hospitality Services, reveals why he thinks the tomato is the most fascinating food and his favorite cookbook.

With recipes inspired by global cuisines and ingredients like spelt, kale and harissa, the recipes UCLA chefs create for students sound, look and taste like food from a trendy restaurant.

Attend lectures, see a ‘green chef’ competition or appreciate art in celebration of Earth Day.

The UCLA Latin American Institute is presenting a lecture on chocolate and other community outreach activities to share the latest research findings on the Latin American region with L.A. residents.