For talkative midshipman fish, the midbrain plays a key role in patterning trains of sounds and may serve as a model for how mammals, including humans, control vocal expression.
Climate warming and lake browning – when dissolved organic matter turns the water tea-brown – are making the bottom of most lakes in the Adirondacks unlivable for cold water species such as trout, salmon and whitefish during the summer.
In a paper co-authored by Mario Herrero, professor and director of the Food Systems & Global Change program, the first science-based monitoring of global agriculture and food systems is being used to provide equitable access to healthy diets through sustainable food systems.
For public policy undergraduate, Cynthia Tan ’26, the chance to attend the 28th Conference of the Parties to the United Nations Framework Convention of Climate Change, more commonly known as COP28, in Dubai, United Arab Emirates, was an opportunity of a lifetime.
While more than 2 billion people in developing countries still cook with traditional fuels that yield greenhouse gas, a Cornell professor advised COP28 to support small-scale biogas.
A new study, which brought together Cornell researchers, Cambodian fishers and Cambodian researchers, had study participants take photos that researchers then use to facilitate interviews and group discussions during which the subjects share their life experiences and perspectives.
Cornell researchers and colleagues have for the first time described the near-complete genome of a rare bacterium so large it’s visible to the naked eye. The bacteria, which they’ve named Epulopiscium viviparus, lives symbiotically within some tropical marine surgeonfish.
A hard-working bacterium may soon have a large influence on processing rare-earth elements that help run smartphones, electric cars and wind turbines in an eco-friendly way.
Cornell sustainability and ecological transformation experts identified three strategies businesses can implement to thrive – and protect the planet – in a changing climate.
Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.
Cornell's Laboratory of Plasma Studies has joined the newly established Inertial Fusion Science and Technology Hub, known as RISE, a multi-institutional consortium to advance inertial fusion energy as a power source that could change the world.
Students in this year's Grand Challenges Project helped businesses that decrease hunger and food waste, including dreaming up product ideas for a company that makes snacks out of edible insects.
