Catherine Carpenter of the UCLA Jonsson Comprehensive Cancer Center explains how a few small adjustments to your barbecuing protocol can reduce your exposure to carcinogens.
UCLA School of Law is launching new initiatives to promote cutting-edge research in food law and animal law and to build bridges between the two fields.
The nonprofit Chefs Collaborative and UCLA co-hosted speakers on a series of sustainable food panels, featuring food-scene stars, UCLA staff and faculty and food critic Jonathan Gold.
UCLA alumni and brothers Mark Gold, respected environmental advocate and scientist, and Jonathan Gold, Pulitzer Prize-winning food writer, on what restaurants, chefs and legislators can do.
Chef Massimo Bottura, whose Osteria Francescana is among the world’s most highly regarded restaurants, will appear at the fifth annual public lecture.
What exactly does “healthy” mean — and can you rely on it? The Food and Drug Administration is trying to find out.
UCLA’s first vertical garden is tended to by patients from the Resnick Neuropsychiatric Hospital — from pH testing and pest control to germinating seeds, harvesting plants, drying herbs and cooking.
Potential UCLA students know all about the university's exceptional academic rankings, powerhouse athletic teams and world-renowned researchers. But there are a few fun facts about the campus they might not know.
Americans toss out $165 billion worth of food each year, often out of safety concerns fueled by confusion about the meaning of the multitude of date labels on packages.
Almost half of the fish ordered at Los Angeles-area sushi restaurants turned out to be mislabeled, which has both environmental and public health implications.
The Good Food for Local Schools website features resources from UC and other sources that reflect innovative thinking and practices related to healthy and sustainable pre-K-12 school food options.
There are ways to both enjoy the holidays and keep healthy at the same time, says Erin Morse, chief clinical dietitian at the Ronald Reagan UCLA Medical Center.
Two UCLA faculty members — molecular biologist Robert Goldberg and international law and policy scholar Edward Parson — defended the use of genetically modified organisms in food production at a Zócalo/UCLA discussion held in downtown Los Angeles.
Proceeds will benefit underprivileged families and individuals in L.A., as well as struggling UCLA students.
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.
UCLA’s eighth annual Volunteer Day gives new students their first taste of Bruin life and provides service and support at 50 locations throughout L.A. County.
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.