Legislative support for solar projects in New York state has increased the price of farmland near energy infrastructure - and could disincentivize the use of the land for farming.
A new Cornell-led training program aims to provide New York food educators and producers with the skills and equipment they need to boost compliance with modern food safety standards and foster the development of innovative food products.
$3 billion in recent private investments in dairy manufacturing have supercharged the need for companies to find new workers. Cornell is helping with extension trainings and bootcamps.
Aplin, a dedicated teacher and mentor whose research and extension work helped food producers, distributors and retailers improve their businesses, died Sept. 17 in Exeter, New Hampshire.
Raw milk cheese products contained infectious avian influenza virus when made with contaminated raw milk, creating potential health risks for consumers.
The Center for Teaching Innovation published two series of adaptable case studies, from the Creative Teaching Awards and Provost’s Working Group for Innovation in Assessment, showcasing new Cornell faculty approaches to assessing student learning.
Hosted by the Cornell Atkinson Center for Sustainability and Field to Market: The Alliance for Sustainable Agriculture, a new leadership program aims to equip professionals with the tools to scale sustainable agriculture.
