A recent food industry conference hosted by the Pillsbury Institute for Hospitality Entrepreneurship covered topics including the effect of technology on restaurants, trends in food retailing and the movement to end tipping.
A small mite is causing big trouble for New York state's honeybee population and putting in peril the fruit and vegetable crops that depend on these pollinators.
Cornell and IBM announced a joint research project June 23 that will use genetic sequencing and big-data analyses to help keep the global milk supply safe.
Big on flavor, aroma and size, Cornell's newest grape lacks one defining feature: a name. Grape breeder Bruce Reisch ’76 is offering the public the chance to name it.
In a classic tale of turning trash into treasure, two processes soon may be the favored dynamic duo to turn food waste into green energy, says a new Cornell-led study in Bioresource Technology.
Graduate student Megan Hall's research of sour rot grape disease earned her the 2017 Presidents' Award for Scholarship in Viticulture from the American Society of Enology and Viticulture.
The Atkinson Center for a Sustainable Future's Academic Venture Fund awarded $1.8 million in 2017, with 15 grants to seed novel approaches to some of the world's greatest sustainability challenges.
Fascinating science is being done at the New York State Agricultural Experiment Station (NYSAES), and student researchers are eager to share their work June 23 from 9 a.m. to 3:30 p.m. at Jordan Hall.
The university's Climate Change Demonstration Garden, located at the Cornell Botanic Gardens, illustrates how future temperature conditions may affect plants.
