Dietetics students are key ingredient in dining

Through internships, jobs and courses, students in the Didactic Program in Dietetics gain practical, hands-on experience in running a large-scale food service operation.

As crop indicators, weeds spread in warmer world

Weeds, those unwanted, unloved and annoying invasive plants that farmers and gardeners hate amid their plantings, are expanding to northern latitudes, thanks to rising temperatures.

Buffet dish sequences may prompt healthier choices

As diners belly-up to a buffet, food order matters. When healthy foods are offered first, eaters are less likely to desire the higher calorie dishes later in the line, says a new Cornell behavioral study in the online journal PLOS One.

Student leads effort to build dairy at Kenyan school

Kirstin Torgerson ’15 has secured funds that will be used to construct a 20-25 cow dairy at an all-girls school in Kenya.

New barn makes cows – and researchers – happier

The new Cornell University Ruminant Center features an $8 million, 105,000-square-foot home in Harford, N.Y., in a bucolic setting 15 miles from campus.

New Ph.D.s improve plant production in West Africa

Eight sub-Saharan plant breeders from Nigeria, Niger, Mali, Burkina and Ghana celebrated their new Ph.D.s from the West Africa Centre for Crop Improvement, a partnership between Cornell and the University of Ghana.

Teaching Dairy Barn acclaimed for its form, function

Cornell's Teaching Dairy Barn, opened in September 2012, has received several plaudits for its innovative design.

Larry Cathles offers remedies for Earth's eco future

With ecological viability threatened, world resources draining, the population burgeoning and despair running rampant, the end is nigh. Larry Cathles, professor of earth and atmospheric sciences, begs to differ.

Small changes can reduce produce contamination

A new study shows how some agricultural management practices in the field that can boost or reduce the risk of contamination in produce from salmonella and listeria.