Topical Tag: Food Systems

The Magazine

Do eco-friendly wines taste better?

Though consumers remain reluctant to spend more on wine from organic grapes, the new study from UCLA researchers shows that in blind taste-tests professional wine reviewers give eco-certified wines higher ratings than regular wines. The study, published today in the Journal of Wine Economics, looked at reviews and scores for more than 74,000 California wines...

Events

Lecture Series

GMOS: Global Solution or Global Risk?

Panel discussion on issues surrounding genetically modified crops.

4.19.2016

For some, GMO crops offer a solution to worldwide crises in health and food security. For others, they involve risks that are too great to take. This is no longer new technology. We can now draw on decades of research to inform the debate. UCLA Institute of the Environment and Sustainability will bring together four...


Symposium

EARTH NOW: EARTH 2050

UCLA College Luskin Endowment Inaugural Symposium

10.18.2016

From public policy to installation art, EARTH NOW: EARTH 2050 explores all facets of modern environmental challenges and highlights efforts to make lives and businesses more sustainable. The program includes talks from top experts, workshops, local and national nonprofit organizations, art, a student film contest—and much more. We will highlight UCLA campus-wide sustainability while showcasing the new Luskin Conference Center and honoring the generosity of Meyer and Renee Luskin.

People

Alison Partie

Alison Partie

First Year D.Env. Student

Environmental Science and Engineering

Krishna Krishnamurthy Headshot

Krishna Krishnamurthy

First Year D.Env. Student

Environmental Science and Engineering

Projects

Publications

Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants

D. Willette, S. Simmonds, S. Cheng, S. Estevez, T. Kane, H. Neutzel, M. Pilaud, R. Rachmawati, P. Barber

Published Work | 2017 | Conservation Biology


Does Organic Wine Taste Better? An Analysis of Experts’ Ratings

Magali A. Delmas, Olivier Gergaud, Jinghui Lim

Published Work | 2016 | Journal of Wine Economics


Open Source Foodways: Agricultural Commons and Participatory Art

A. Carruth

Published Work | 2016 | ASAP Journal

In the News

Headline

1.18.2017

TIME: Sushi in L.A. is mislabeled nearly half of the time, study says

Some of the mislabeling may be accidental but much of it was likely done intentionally to save money by providing customers with a cheaper type of fish than they thought they were buying, says study author and UCLA Professor Paul Barber. (Also: LAist, The Huffington Post)


Headline

1.18.2017

KABC-AM: Mislabeling of fish in L.A.’s sushi restaurants

“It really depends on what you order,” said UCLA’s Paul Barber. “With certain things like salmon and tuna, there’s a very high likelihood that when you order that, it is what you receive.