Six women leaders from around the world spent fall at UC Davis, enhancing leadership and research skills to improve food systems in their home countries. Funded by a USDA grant, the program fosters collaboration, technical training, and gender-aware learning for lasting impact.
UC Davis graduate Joseph Urias, a first-gen student, combined hands-on work at Planting Justice with studies in horticulture. Now, he aims to connect sustainable agriculture with food systems, bridging academia and community initiatives.
Construction officially began on the Lynda and Stewart Resnick Center for Agricultural Innovation with a groundbreaking event on May 29, celebrating the future $64.4 million facility at the University of California, Davis.
UC Davis researchers discovered that duplicating certain genes in wheat can stimulate deeper root growth, helping plants access water in drought conditions. This breakthrough could lead to higher yields and better drought resistance in wheat.
A UC Davis survey found that gardening during the COVID-19 pandemic helped people relieve stress, connect with others, and grow food. It highlighted the positive mental health benefits and the need for more green spaces to support public health.
A UC Davis study found that while breeding and management helped maintain rice yields despite climate change, they weren't enough to boost production to meet growing global demand. Increased investment in breeding and soil management is crucial.
The newest greenhouse on campus doesn’t look like a greenhouse at all. It’s a 40-foot-long shipping container filled with cutting-edge, high-tech equipment that will help UC Davis usher in a new frontier in hydroponic agriculture.
Cooling vegetables just after harvest prolongs shelf life and maintains quality. Most California vegetables are precooled before shipment using Cold air, Cold water, Ice, and/or Vacuum. Several of these were developed at UC Davis in the 1970s and 1980s in Plant Sciences, and in Biological and Agricultural Engineering.
