Many in the workforce have turned to Nellie Brown, director of Workplace Health and Safety Programs at the ILR School, for guidance on how to keep their workplaces safe from COVID-19
The amount of poultry in European diets isn’t conducive to an optimal food system, which prioritizes crops that produce healthy foods while reducing or reusing waste streams.
Strengthening existing federal food safety laws can keep producers – and those all along the supply chain – from lagging behind industry standards to protect consumers.
Cameron Wesley Scott, M.M.H. ’21, and Jeremiah Swain, M.M.H. ’20, hope to create one of upstate New York’s first boutique cannabis hotels and make social change at the same time.
In the arid world of processing flour and food powders, where using water to sanitize is impossible, Cornell researchers are studying dry, superheated steam.
Refugees are less likely to be employed the longer they live in the United States, despite unique and early access to employment services, according to new research co-authored by Shannon Gleeson of the ILR School.
