A new study shows the cost of forgoing antibiotics on dairy farms would average out to $61 per cow annually and is studying the impact such a decision would have.
Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.
Scientists from Cornell, Duke and the University of Hawaii have an idea that could provide power and food protein to large regions of the world – and remove carbon dioxide from Earth’s atmosphere.
Cornell’s Atkinson Center for a Sustainable Future is welcoming five new postdoctoral fellows to campus to translate Cornell research into sustainable solutions.
