Recycling excreta as fertilizer in Kenya transforms ‘disgusting’ to ‘beautiful’

Cornell researchers and Kenyan partners have developed a fertilizer made from human excreta. The product improves soil health and food production, while preventing pollution in informal settlements and the aquatic environment.

Cornellians accept Fulbright awards

A new group of students and alumni have accepted Fulbright U.S. Student Program awards this academic year.

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Twenty-three receive awards recognizing excellence and impact

The Graduate Excellence and Impact Awards recognized members of the graduate community for their impacts on advancing access, engagement and belonging through service and leadership.

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Long Island farm leverages Cornell research to adapt, expand

Harbes Farm on Long Island relies on a mutually beneficial collaboration with Cornell researchers, a partnership that has made the family’s three farms key destinations for Long Island agritourism.

New low-THC hemp fiber cultivar flourishes in NYS climate

Ursa Alta will supply material for multiple product streams, including textiles such as denim, animal bedding and wall insulation. 

AAP students lend their creativity to a new vision for 4-H camp

After Camp Owahta’s arts and crafts building burned down last summer, the Cortland County camp’s leadership turned to second-year architecture students for fresh ideas.

Celebrating 30 years of Dilmun Hill Student Farm

For 30 years Dilmun Hill Student Farm has provided opportunities for growing crops, leadership skills and community. Alumni credit the farm with shaping lives and careers. Read their stories, and what's next for Dilmun.

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Thoughtful solar siting can protect ag, biodiversity

Researchers have developed a model that identifies prime farmland, habitats critical for biodiversity and areas suitable for solar development in New York, to help communities minimize land-use conflicts when making solar siting decisions.

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From the Living Lab: Students tackle campus trash and food waste

From donating excess dining hall food to surveying their peers' leftovers, students reduce waste and make campus more sustainable.