From coastal redwoods and Joshua trees to golden poppies and sagebrush, California is a global botanical hotspot. It’s also a place confronted with extreme heat, wildfires and crumbling coastlines. The state’s natural beauty and history of pioneering conservation efforts make it a test bed for protecting biodiversity in the face of current and future climate change, argues a study led by the University of California, Davis. 

Driven by his passion for food science and brimming with ideas, UC Davis student Dion Skaria created Fit Candy – a nutritious treat that blends sweet and sour flavors while reducing food waste. This innovative gummy candy is crafted from upcycled watermelon rinds.

Construction officially began on the Lynda and Stewart Resnick Center for Agricultural Innovation Wednesday with a groundbreaking event celebrating the future $64.4 million facility at the University of California, Davis.

California’s wine industry could play a role in reducing methane emissions from dairy cattle.

Researchers at University of California, Davis, added fresh grape pomace left over from winemaking operations to alfalfa-based feed for dairy cows and found that methane emissions were reduced by 10% to 11%. 

The preliminary findings could offer a low-cost sustainable pathway for vineyards to reduce waste while helping dairy operations maintain quality while cutting back on emissions of methane, which is a powerful greenhouse gas.

From concept to container – food science students gave the UC Davis community a taste of their original food creations, including upcycled noodles and a savory vegan waffle.

Politics and society largely dictate climate policy ambitions and therefore the trajectory of greenhouse gas emissions, yet climate change models and projections rarely include political and social drivers. A study from the University of California, Davis, simulated 100,000 possible future policy and emissions trajectories to identify relevant variables within the climate-social system that could impact climate change in this century. 

For a truly sustainable fishery, more needs to be considered than just the abundance of the harvested species. Harvesting even abundant species can create indirect extinction cascades down the food web that can harm the long-term economic and ecological sustainability of a fishery. 

That is according to a study from the University of California, Davis, published today in the journal Science Advances. 

When you go to the grocery store, you can look at an apple and know if it was grown in Chile, Washington or somewhere closer to you by a quick glance at its sticker. But consumers have largely been in the dark when it comes to energy, and how far it has traveled to reach them.