With the launch in August 2019 of the Global Learning Hub, students will now be able to find global learning opportunities that meet their unique needs, along with scholarship, grant, and other resources at a virtual and physical “one-stop-shop.”

As part of the hub, we are initiating new co-/extra-curricular programming, including a conference for students to reflect upon and share their global and intercultural learning.

Throughout the year, we are collaborating with colleges, schools, and units on experiential learning programs, internships, first-year seminars, leadership workshops, and other global learning experiences for undergraduate, graduate and professional students.

This fall, 59 students will begin their journey as members of the initial cohort living in the Global Engagement Opportunity (GEO) Living Learning Community! 

GEO is a one-year residential living-learning community that provides domestic, transnational and international students an opportunity to engage in cross cultural exchange.  Students will also collaboratively learn about and address global issues in an equitable and sustainable way. Residents will have special access to networking opportunities with faculty members, visiting international scholars, university leaders and dignitaries, as well as experience how the world comes together right in our northern California region.

Global Affairs, in collaboration with Student Housing, is developing academic seminars, peer mentorship programs, and programming with a global focus.

In 2018-19, we made significant strides expanding our existing Study Abroad and internship portfolio by 25% for the upcoming recruitment cycle with new subject areas of wildlife and activism, psychology, environmental crises, human rights, and water management, and across new locations in Antarctica, Tanzania, Lebanon, and the United States. Students will also have expanded support for institutional student exchanges, including a new flexible academic credit policy approved by the Academic Senate.

The newly launched Campus Global Theme, Food for Thought: Feeding Ourselves, Feeding the Planet, will bring together the entire UC Davis community for discussion, debate, and action related to the complexities surrounding feeding for healthy bodies, minds, souls, ecosystems, and economies. This inaugural Campus Global Theme spurs events and programs in Davis and Sacramento and directly links programming to the UN Sustainable Development Goals (SDGs).

We invite you to join us as we explore how we feed our bodies, minds, souls, ecosystems, and economies, how we nourish our world, and more! Look out for an events calendar in December 2019.

We continue to include a diversity of undergraduate, graduate, and professional students from across UC Davis as leaders in Global Education for All planning and implementation. In 2018-19, student advisory committee members received recognition and training as UC Davis become one of 30 UN Millennium Fellowship campus hosts out of more than 300 applications to UN Academic Impact and Millennium Campus Network. This year they are launching a “Global Education for All Fellows” program. 

Philipp Zerbe, professor of plant biology, has a contagious passion for the language of plants and people—and for working across cultures, communities, and countries. As a participant in the 2018-19 Curriculum Enhancement Through Global Learning Program, he added more global learning outcomes into his intercultural communication lessons.

Maria Arteaga, a managerial economics major and technology management minor, was already an active student leader before she became a member of the Global Education for All Steering Committee—an experience that has reaffirmed for Arteaga, who arrived at UC Davis as a transfer student, the importance of providing a global education to all students, regardless of their backgrounds or circumstances.

Hailing from Vietnam, Indonesia, Thailand and Taiwan, team members Vy Phung, Jonathan Su, Jeremy Chuardy, Gary Adrian, and Siriyakorn Chantieng (food science and technology majors from the College of Agricultural and Environmental Sciences) have engineered an innovative food using okara-the soy pulp by-product of soybean processing.