Cornell food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
Thanks to $1 million in new grants, Cornell scientists will model adding reflective aerosols into the stratosphere, which may deflect enough sunbeams to reduce Earth’s temperature and limit climate change.
Organic crop farmers in the Northeast and Upper Midwest are facing an increasing number of challenges related to climate change and invasive pests, but a $2 million grant from the USDA will help them find sustainable solutions.
Warren Knapp, 82, professor emeritus of meteorology and climate in the Earth and atmospheric sciences, and the second director of Cornell’s Northeast Regional Climate Center, died Oct. 3 in Ithaca.
An analysis of Denmark’s wind industry offers lessons for policymakers seeking to increase renewable electricity production with limited budgets, according to Cynthia Lin Lawell.
The Cornell Atkinson Center for Sustainability is celebrating its 10th anniversary by focusing with renewed urgency on more powerful ways to translate knowledge into action.
Marketing strategies that boost feelings of psychological ownership can increase people's willingness to clean up trash, donate money and volunteer at public parks, according to research co-authored by Suzanne Shu, professor of marketing.
A new research field – “environmental technology, or envirotech” – is emerging during an age when food systems span the globe, waste pollutes the natural world and natural disasters seem to have higher impacts on communities.
