May 4, 2017 By Nina F. Ichikawa, BFI Policy Director We are not the first ones here on campus to delve into this notoriously difficult piece of legislation. Notably, the Haas Institute for a Fair and Inclusive Society released a major report on the history of the Farm Bill, and Berkeley Law graduate and visiting…
May 4, 2017 Rachel Kelley, a medical student at the UC Berkeley-UC San Francisco Joint Medical Program, spent two summers studying tomato workers’ occupational health by interviewing farmworkers, reviewing literature, and collaborating with rural community health clinics in Tennessee and California. She worked with the Migrant Clinicians Network, East Tennessee State University Occupational and Environmental…
The UC Berkeley Urban Bee Lab—led by BFI affiliated faculty Gordon Frankie—recently received a grant from the Disney Conservation Fund (DCF), which “supports the study of wildlife; the protection of habitats; the development of community conservation and education programs in critical ecosystems; and experiences that connect kids to nature across the globe.” The grant will…
BFI affiliated faculty Céline Pallud and graduate student Sarick Matzen in the Department of Environmental Science, Policy, and Management (ESPM) were recently awarded a Berkeley Collegium “Narrowing the Gap Between Teaching and Research” Grant for their project, “Sustainable Soil Research Incubator.” Additionally, Sarick Matzen and Joshua Arnold—another graduate student in ESPM—both received Chancellor’s Awards for Public Service.…
May 3, 2017 In 2015, the Berkeley Food Institute provided seed funding to six multi-disciplinary and innovative research projects in food and agriculture. At this event, grantees shared the results of their research with the Berkeley community. Abstracts on each project can be found in the event program here, and a video recording of each presentation can be found at…
May 2, 2017 Every spring, students in the Nutritional Science and Toxicology (NST) Food Systems course led by Kristen Rasmussen de Vasquez collaborate with campus chefs on revamping an existing recipe to be healthier and more environmentally-conscious. Over the course of the semester, student teams work with a chef partner on altering their assigned recipe according…