Articles by University of California - Santa Barbara

Researchers take a granular look at global inputs and impacts of human wastewater in coastal ecosystems

Doubling of global demand for aquatic foods calls for a "blue food revolution" to tackle climate change, malnutrition

New research into a material in which electrical resistance disappears and magnetic fields are expelled is underway

New study recommends locations and methods for saving native oysters

Researchers provide the first description of how certain animals sense the texture of their food based on grittiness versus smoothness 

Researchers detail the long chain of events required for cultured seafood to deliver environmental benefits

Such bacteria may stem from improper disposal of medicines, but also from the biotechnology field, which has depended on antibiotics as a selection device in the lab

New study outlines where the benefits of fishing restrictions could enable a fishery to become more productive, even with the closures

The food system contributes about 30 percent of anthropogenic greenhouse gas emissions, mostly from animal-source foods

New report reveals for the first time the level of terrestrial synthetic microfiber emission on a global scale