The Berkeley Food Institute’s small grant program supports innovative, collaborative, and interdisciplinary research projects that are aligned with the mission of the Institute: to empower new food and agriculture leaders with capacities to cultivate diverse, just, resilient, and healthy food systems.
To further our mission of transforming food systems, BFI’s research program funds critical, cross-functional research projects at UC Berkeley. In 2013–2016, BFI provided more than $336,000 in funding through 13 faculty research seed grants comprised of 57 principal investigators and 49 collaborators. Read a summary of our research projects here.
During the first three years, BFI focused funding on smaller seed grants to support innovative ideas across a range of issues. As we evolve as an organization, we are reducing the number of projects we fund so that we can increase our focus and impact on our core themes.
2016 Seed Grant Recipients
2015 Seed Grant Recipients
- Home and Harvest: Improving Food Security among Youth in Permanent Supportive Housing
- Engaging Indigenous Farmworkers in Promoting Occupational Health and Safety
- Making the Business Case for Improved Farm Labor Conditions
- Exploring Millets to Diversify Cereal Options in Our Diet and the Environment
- The Berkeley Sugar-Sweetened Beverage Tax: A Transdisciplinary Approach to Evaluating the Impact
- Fostering Food Security, Biocultural Diversity, and Health: Mapping Agro-biodiversity Hotspots and Cultural Foods in the Urban Food Desert
2014 Seed Grant Recipients
- An Agroecological Survey of Urban Farms in the Eastern Bay Area to Explore Their Potential to Enhance Food Security
- Making the Road by Mapping: Informing Food System Transformation through Participatory Mapmaking
- The Subminimum Wage for Tipped Workers as a Human Rights Issue
- Building an Evidence Base for State and Federal Policy: Testing the Effects of Purchase Restrictions and Incentives within the Supplemental Nutrition Assistance Program (SNAP)
- Reaping without Sowing: Urban Foraging, Sustainability, Nutrition, and Social Welfare