Thanks in part to guidance from USC’s Bridges to Business Success Program, Javonne Sanders believes her company, Toss It Up Salad, is primed to provide the community with much-needed healthy options.
The study by a team of researchers at USC, UCLA and the University of Georgia, Athens, finds a direct connection between particular bacteria in the gut and impaired brain function.
Jose Miguel Ruiz inspires sustainable renewal through onions, celery and Swiss chard — and it’s happening one empty lot at a time.
Alicia Miller plans on working with women and children in underserved communities after completing her master’s program at the USC Leonard Davis School of Gerontology
USC social work master’s student MaryAnn Samson helps other students apply for CalFresh benefits with a smile — and no judgment.
A USC children’s health expert offers practical solutions to cure our sweet tooth.
Sugar-sweetened drinks interfere with the hunger-suppressing hormones that signal a sense of feeling full, a new USC study finds.
According to new USC research, many people believe that pretty food is more natural and healthier — and companies, advertisers and restaurants know it.
Mark Padoongpatt’s examination of Thai immigrants landed him air time on a Hulu show hosted by Padma Lakshmi.
Research from USC Dornsife’s Public Exchange reveals that food insecurity peaked in April and remains significantly higher than pre-pandemic levels.
A kernel of inspiration and a serious love of puffed snacks led USC alum Matt Bercovitz to become the popcorn king of Chicago.
A USC Dornsife class uses food as a vehicle for understanding the diversity, traditions and history of one of the world’s culinary hot spots — even during COVID-19.
A university kitchen that normally prepares student meals is crafting healthy fare for L.A.’s older adults in need.
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.