The business model competition, which encourages would-be social entrepreneurs to build businesses that benefit the underprivileged, honors the group AgriCulture’s vision to improve the diets and health of low-income, urban residents.
Arnold Schwarzenegger and Danny Trejo join USC alumni and friends to donate meals to health providers at Keck Medicine of USC and other L.A.-area hospitals.
A university-run eatery offers comfort food at a reasonable price for those working or staying on campus.
As many isolate and self-quarantine amid the COVID-19 pandemic, USC dietitian Cary Kreutzer shares advice on maintaining healthy habits — and human connections.
A dedicated team of kitchen workers is still serving hundreds of meals a day to USC students and others on the University Park Campus, with care and safety in mind.
More than 1,000 bags’ worth of fresh fruit, vegetables and bread are now flowing through nearby communities, thanks to a growing, university-led effort.
Student Affairs’ Department of Student Basic Needs includes the Trojan Food Pantry, a program that helps USC students who struggle to consistently get the food they need.
Trojan Table events bring USC retirees and current students together for free homestyle dinners on the University Park Campus.
Grocery apps are growing. But Gen Zs and millennials still enjoy browsing the aisles, USC Marshall research shows.
The conversation around what we eat has grown to include issues of community, identity and food justice, especially in a global hub like L.A. USC Annenberg professors and alumni explain why.
Chef Alex Chang used the power of the Trojan community — and a secret campus supper club — to find his true passion.
New USC-led research has found that a protein called OTOP1 serves as a sour-taste receptor.
Why are students in an introductory USC Dornsife science course setting cheese puffs on fire? To learn about the fundamentals of biology, of course.
Nutrigenomics — the nexus of nutrition, genetics and genomics — is still in its infancy, but USC researcher Cary Kreutzer sees vast potential in its ability to help people take control of their health.
The concept teaches entrepreneurial Trojans a few tasty lessons on licensing, food handling and preparation.
Before trying one of those trendy diets your friends raved about on Instagram, learn the science behind them first.
Popular eatery at Mercado La Paloma, opened by mother and daughter, offers healthy food and special events.
Hollenbeck Middle School students dig in for a program that allows them to harvest produce with their own hands.
USC doctoral student aims to genetically engineer alternatives to meat that taste like the real thing.
The eatery combines food, philosophy and entrepreneurship for actor Danny Trejo, who teams up on it with two Trojans.
Trips to trendy juice bars help Mork Family Scholar realize how fruit and veggies end up in the trash.
John Rockwell and Kristofer ‘Kip’ Barnes aim to bring L.A. Ale Works to life.
As water supplies decline in major agricultural states, scientists explore how to generate plants that are more drought-resistant.
USC Dornsife’s Sarah Portnoy teaches the Spanish language by tracing the culinary history of L.A.’s Grand Central Market.