Cornell has a long-standing commitment to help lead the fight against climate change, and on April 2 it became a founding member of the International Universities Climate Alliance.

Food industry professionals can learn how the novel coronavirus might affect their workers and their consumers, thanks to a series of virtual office hours held by staff at the Institute for Food Safety at Cornell.

In the battle to keep workers safe during the COVID-19 pandemic, nearly 40 craft distilleries in New York state have turned to making hand sanitizer with guidance from Cornell AgriTech.

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).