Cameron M. Pittelkow
Publications:Productivity limits and potentials of the principles of conservation agricultureCM Pittelkow, X Liang, BA Linquist, KJ Van Groenigen, J Lee, ME Lundy, ...Nature 517 (7534), 365, 2015When...
View ArticleStephen R. Kaffka
Publications:Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoesAE Mitchell, YJ Hong, E Koh, DM Barrett, DE Bryant, RF...
View ArticleThe Distance Local Energy Goes to Bring Power to the People
Study Comparing Energy Providers Finds Parallels to Local Foods MovementWhen 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...
View ArticleA Fixed-Effort Fishery More Sustainable for Economy and Environment
Study Considers Food Web, Extinction Cascades and Human DynamicsFor a truly sustainable fishery, more needs to be considered than just the abundance of the harvested species. Harvesting even abundant...
View ArticleHow Politics, Society and Tech Shape the Path of Climate Change
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...
View ArticleStudents Present Their Innovative Food Products
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.
View ArticleGrape Seeds, Stems and Skins in Feed Can Reduce Dairy Cattle Emissions
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...
View ArticleLynda and Stewart Resnick Center for Agricultural Innovation Groundbreaking
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...
View ArticleAspiring Food Scientist Creates Low-Calorie, Eco-Friendly Candy Product
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...
View ArticleCalifornia a Botanical and Climate Change Hot Spot
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...
View Article