In a study published April 14 in PLOS One, an international research team including Michèle Belot, professor in the Department of Economics, found that children valued sweet food more after receiving it as a reward.
Cornell’s Institute for Food Safety is teaming with the New York State Department of Agriculture and Markets to offer the first-ever in-state FDA course to train food inspectors across the state.
Local community organizations, activists, students and researchers will meet April 19 to delve into the historical significance of the Freedom Farm Cooperative movement and spur conversations around the contemporary resurgence of food justice and sovereignty movements in rural and urban spaces.
Women’s increased agricultural labor during harvest season, in addition to domestic house care, often comes at the cost of their health, according to new research from the Tata-Cornell Institute for Agriculture and Nutrition.
A first-of-its-kind report intends to guide innovators and investors toward urgent technology needs in New York’s farming and food processing industries, as identified by dozens of farmers, manufacturers, retailers and researchers.
“Our Changing Menu,” a new book from Cornell University Press, explains how our warming world affects crops and how it soon will alter your dinner plate.
Associate professor Todd Schmit and extension associate Matt LeRoux from Dyson will use a USDA grant on research to help improve the marketing returns for small- and medium-sized livestock farms in New York state.
Cornell Atkinson and Environmental Defense Fund announce three new Innovation for Impact [link] awards for research projects that aim to accelerate problem-solving research and catalyze rapid integration of research into effective policy.
In a virtual conference on April 15–16, scholars, activists and practitioners from around the world will meet to explore plantations’ deep-rooted legacies, including racial inequality, dispossession and climate change.
