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8.17.11 — Sierra magazine says we're still cool (and greener)
UC Davis is greener and cooler this year, moving into the Top 10 of Sierra magazine’s annual ranking of the “greenest” colleges in the United States. UC Davis earned the eighth spot, up from 16 a year ago, on the magazine's “America’s Coolest Schools” list.
1.28.11 — UC Davis toasts new sustainable winery, brewery and foods complex
UC Davis officially opened the doors today to the world’s most environmentally sophisticated facility for making wine, brewing beer and processing foods.
12.23.10 — New winery, brewery and foods facility certified LEED Platinum
UC Davis’ new complex this week received the highest environmental rating awarded by the U.S. Green Building Council, making it the first LEED Platinum winery, brewery or food-processing facility in the world.
12.22.10 — Project aims to boost school nutrition and specialty crops
The Agricultural Sustainability Institute at UC Davis has begun working with school districts on a project to expand student access to local, seasonal fresh produce.
11.8.10 — UC Davis aces the College Sustainability Report Card
The report cards are in and it is official: UC Davis is a green school. But just how green?
10.21.10 — Edible garden planted on UC Davis campus
The California Aggie reports on a fruit orchard planted with ASUCD funds.
10.5.10 — World’s 'greenest' winery, brewery and foods facility opens on campus
A newly completed complex at UC Davis is set to begin operations as the most environmentally sophisticated complex of its kind in the world.
9.14.10 — Campus-grown tomato sauce hits UC Davis plates
University Dining Services purchased 8,200 pounds of tomatoes from Russell Ranch to make roasted tomato sauce.
8.16.10 — Grow a passion for sustainable living in the EC Garden
If learning how to grow your own food is an interest of yours, you need to look no further than the Experimental College Community Garden.
8.11.10 — New Kellogg Foundation endowment targets healthy food for kids
The $1.57 million gift creates an endowment that will be managed by the Agricultural Sustainability Institute at UC Davis to support a network of scholars for food, agriculture and sustainability.
3.22.10 — UC Davis helps Uruguay reduce ag water pollution
Scientists are helping rice farmers in stop polluting their waterways.
3.5.10 — Dorm events dish up green
1.22.10 — Brewery, winery and foods facility aims for eco-excellence
New research facility will meet LEED Platinum standards, the highest rating possible.
6.26.09 — Growing, selling and eating greener foods
Gail Feenstra, a UC Davis expert on the environmental impacts of eating local, sustainably produced fruits, vegetables and other agricultural products.
6.12.09 — Women in wine
Women winemakers trained at UC Davis are running family friendly and green wineries.
6.12.09 — UC Davis’ Sustainable Second Century
After celebrating its first century, UC Davis should focus on sustainability for next 100 years, says this UC Davis Magazine column.
4.16.09 — Students run Coffee House with nose for organic, tasty fare
4.3.09 — In Brief: Bikeway, fruit, mentors, walking, grad students, gay support
An alternative route for alternative transportation between Davis and Woodland is getting a new look. UC Davis students are harvesting fruit trees at Davis-area homes for the Yolo County Food Bank.
3.11.09 — Good Life Garden offers edible gardening seminars
2.19.09 — New winery, brewery and food science laboratory will show ‘green’ leadership
Sustainability and environment-friendly features are incorporated into the building design.
9.22.08 — Good Life Garden explores home-grown food
9.12.08 — 100 Ways that UC Davis Has Transformed the World
UC Davis has transformed the world in many ways, including through environmental contributions.
6.13.08 — Green things at UC Davis
List of "green things" includes buildings, neighborhood, zero waste, lighting, transportation, purchasing and food.
4.28.08 — Study Finds More Fresh, Local Foods on Hospital Trays
3.14.08 — Beyond the Bottom Line
M.B.A. grads bring sustainable business practices to their work.
11.16.07 — $12.5 Million Gift to Support Wine Program
Gift will be used on research projects focused on improving sustainable production practices.
9.27.07 — 'Farm-to-Fork' Conference Focuses on Energy, Carbon Emissions From Food
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5.8.07 — Farmers Market Brings Fresh Fruit, Veggies to Campus
10.24.06 — New technology turns food leftovers into electricity, vehicle fuels
10.13.06 — Savoring an ‘edible’ landscape
The Grounds division is tending a half-dozen planting beds filled with edibles at the Plant and Environmental Sciences Building.
1.27.06 — Campus envisions a ‘green future’
UC Davis is launching its first-ever campuswide commitment to sustainability with six new initiatives.
10.21.05 — Key themes reflected in new faculty hiring
A competition to identify the campus's highest priorities will add new faculty positions to programs that include those that focus on sustainability.
7.6.05 — Kellogg Foundation Provides $1.5 Million for Endowed Professorship in Sustainable Agriculture
3.10.05 — No Problem Keeping These Students 'Down on the Farm'
UC Davis' Market Garden offers the best of sustainable agriculture to both students and members of the surrounding community.
3.7.03 — Organic and Sustainable Foods Have More Polyphenolics Linked to Health Benefits
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