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.
Cornell's Jack'd Jerky – a nutritious, vegan on-the-go snack – is a finalist for the Institute of Food Technologists' Student Association & Mars Product Development Competition June 25-28 in Las Vegas.
A Cornell study describes how shifts in diets in Europeans after the introduction of farming 10,000 years ago led to genetic adaptations that favored the dietary trends of the time.
Cornell researchers and Haudenosaunee (Iroquois) growers discussed indigenous knowledge and traditional agricultural practices at a symposium at Cornell Botanic Gardens.