A panel of experts discusses climate change and its effects on our agriculture and our health, while also offering insights into how we as individuals can work to limit its negative impacts and create positive change. Series: "The UC Wellbeing Channel " [Show ID: 34568]

Food Production (Video)

Climate Change: What it Means for Our Agriculture and Our Health - Future Thought Leaders Series Presented by the Berry Good Food Foundation

Sooner or later, the food requirements of nine billion people with increasing appetites for seafood must be addressed. Although aquaculture may supply the majority of the global ‘seafood’, most aquaculture is fed meal from wild caught fish, such as sardine and anchovy. To estimate the distributions and abundances of these and other small fish off the west coast, NOAA Southwest Fisheries Science Center routinely conducts “acoustic-trawl” surveys. David Demer will briefly describe the vessels, instrumentation and methods that are used to conduct these surveys, and provide a virtual tour of the world-class facilities in La Jolla that are used to develop the next generation of autonomous, ocean-sampling technologies. Join us to learn more about this exciting technology and be part of a discussion about possible ethical challenges. Series: "Exploring Ethics" [Show ID: 34378]

The Ocean's Stethoscope: How Technology is Being Used to Study Fish Populations - Exploring Ethics

The DryCard™ is an inexpensive device developed by UC Davis researchers, Michael Reid and Jim Thompson, for determining if dried food is dry enough to prevent mold growth during storage. Moldy food can have a bad taste and may be contaminated with harmful toxins. So far, the Horticulture Innovation Lab has offered samples of the DryCard™ in multiple languages to researchers who can try the tool out in real-world situations. Series: "UC Davis News" [Show ID: 34107]

2018 Innovator of the Year - DryCard™

Until recently, wastewater from the fish tanks on the Tsar Nicholai farm emptied into a giant man-made pond, but now the caviar farm is using the nutrient stream to grow food in a 24,000 square-foot greenhouse. Series: "UC Davis Fillers" [Show ID: 34106]

Turning Waste into Food at a California Caviar Farm

At the Animal Science Swine Center at UC Davis, Kristina Horback studies pig personality. She monitors the behavior of female pig from birth through puberty looking for behavior that would help predict aggression in female sows. Series: "UC Davis Fillers" [Show ID: 34112]

Pig Personality - A Closer Look at Farm Animals

Researchers from UC Davis, the University of Wisconsin–Madison, and Mars, Incorporated have made a remarkable discovery: an indigenous variety of Mexican corn that can also fix nitrogen from the atmosphere, instead of requiring synthetic fertilizers. Series: "UC Davis Fillers" [Show ID: 34104]

Can We Grow One of the World’s Largest Food Crops Without Fertilizer?

Thanks to technology the farm of the future produces more food with less water and less impact on the environment and climate. And it also provides skilled careers for a new generation of farmworkers. Thats the vision behind the Smart Farm Initiative at the University of California, Davis, one of the Big Ideas that the campus hopes will capture the attention of collaborators, donors and supporters. Series: "UC Davis Fillers" [Show ID: 34102]

Hi-Tech Farming from UC Davis

Karen Ross, Secretary of the California Department of Food and Agriculture, discusses the future of food and public policy in California and around the world at the Goldman School of Public Policy at UC Berkeley. Secretary Ross covers everything from the challenges of water management in the face of climate change, to reforming United States immigration policy to benefit farmers, farm workers, and the country as a whole. Series: "The UC Public Policy Channel" [Show ID: 34017]

California Department of Food and Agriculture Secretary Karen Ross

Crops possibly can be grown with significantly less water by altering a gene involved in regulating photosynthesis, according to new research by a team that included UC Berkeley scientists. Berkeley professor Krishna Niyogi, chair of the Department of Plant and Microbial Biology, and his lab found that a increasing a protein called PsbS improved the water-use efficiency of plants — the ratio of carbon dioxide entering the plant to water escaping — by 25 percent without significantly sacrificing photosynthesis or yields. That means the plants were able to thrive on 25 percent less water. Series: "UC Berkeley News" [Show ID: 33981]

Growing Plants with Less Water?

UC Berkeley biologists have come up with a way to create beer’s unique flavors and aromas without using hops. The researchers created strains of brewer’s yeast that not only ferment the beer but also provide two of the prominent flavor notes provided by hops. In double-blind taste tests the beer made from the engineered strains was characterized as more hoppy than a control beer made with regular yeast and Cascade hops. Series: "UC Berkeley News" [Show ID: 33982]

How to Make a Hoppy Beer - Without the Hops

Agriculture today is extraordinarily productive, although sadly many people are chronically hungry, malnourished or obese. And the way we farm also takes an increasing toll on the environment. Farming emits a third of all greenhouse gases and uses 70 percent of freshwater resources. It is a major contributor to deforestation and biodiversity loss, and has led to the loss of soil fertility in agricultural lands. How can we produce enough food for the future while protecting the planet? Berkeley conservation biologist Claire Kremen suggests practices that can maintain productivity while using less energy, water and pesticides. Series: "Cal Future Forum: Our Changing World" [Show ID: 33077]

Farming for the Future: Claire Kremen

In collaboration with the UC San Diego Center for Integrative Nutrition, the Berry Good Food Foundation convenes a panel of experts to discuss the rise of comprehensive medicine and nutritional healing to treat chronic disease and maintain general well-being. Series: "The UC Wellbeing Channel " [Show ID: 33486]

Let Food Be Thy Medicine -- Future Thought Leaders

Nationally prominent chefs, fishermen, academics, and activists call on consumers to choose local species of fish when possible to protect the longterm vitality of harvested seafood and the wellbeing of the oceans. Tommy Gomes, fishmonger, speaks on the marketing and perceptions of seafood. Series: "UCTV Prime" [Show ID: 33150]

Seafood: Our Narrow Scope of What to Purchase

With more than 20 years of natural and organic business experience and a sharp focus on sustainability and social responsibility, UC Davis alumnus John Foraker was the long-time president of Annie’s, Inc., a leader in organic and natural foods. He transitioned into a new role as Chairman of the Bunny, where he will continue to work with General Mills (which acquired Annie’s under its stock symbol "BNNY") and the Annie’s Operating Unit to drive leadership in company culture, organic and regenerative agriculture, and strategy support. He’s also CEO and co-founder, with A-list celebrity Jennifer Garner, of a new organic baby food startup - Once Upon a Farm. Series: "UC Davis Graduate School of Management's Dean's Distinguished Speaker Series" [Show ID: 33066]

Appetite for Organic Foods Brings Big Opportunities - John Foraker Chairman of the Bunny Annie's Inc.

Calla Rose Ostrander of Kiss the Ground shares insights into habitat conservation. Ostrander promotes the use of managed grazing to bring about flourishing habitats and species. Series: "UCTV Prime" [Show ID: 32984]

Managed Grazing Flourishing Habitats

In 2040 there will be 9 billion people to feed. Experts from around the world are researching ways to produce enough food without harming the environment.

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Food Production (Video)

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