The Cornell Dairy helped to replenish the P&C Fresh after customers made a run on milk when New Yorkers were asked to stay home to keep COVID-19 from spreading.

Cornell researchers have just released a new variety of New York-adapted spring barley, to meet needs created by the 2012 Farm Brewery Bill.

To address social and environmental concerns, consumer pressure is driving companies toward a greener corporate landscape more than ever before.

Cornell graduate students studying landscape architecture examined Ossining, New York – a town on the rising Hudson River last fall, and presented ideas for climate-change adaptation.

Three Cornell food science professors will hold special online “office hours” on March 23 at 4 p.m. to answer questions from food industry representatives on the burgeoning COVID-19 crisis.

To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell has created a comprehensive website for commercial processors: Food Industry Resources for Coronavirus (COVID-19).

New York state students interested in dairy farming careers will get a boost thanks to a new scholarship program from the Chobani Foundation and the College of Agriculture and Life Sciences.

New York wineries and grape growers have become increasingly interested in sustainability as consumer express their growing interest in the provenance of their wines. This year’s B.E.V. NY conference focused on sustainability.

Fay Wei Li, from the Boyce Thompson Institute, and researchers from across the globe have sequenced the genomes of three hornworts, which could lead to crops that produce higher yields and use less synthetic fertilizer.