Cornell students spent Earth Day outdoors at the Smithsonian’s National Zoo in Washington, D.C., teaching patrons how to mold plastic in a different way – by reduction.
Sen. Kirsten Gillibrand told New York farmers that the pandemic has exposed societal faults, including food insecurity and food supply chain weakness, at an online town hall meeting hosted by Cornell.
The world’s food supply will become safer as the food industry shifts to high-resolution, whole-genome sequencing – which examines the full DNA of a given organism all at once.
Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.
Malnutrition’s triple burden of undernourishment, deficiencies in vitamins and minerals, and over nutrition impacts millions of people around the world. Miguel Gómez, professor of applied economics and management at the Cornell SC Johnson College of Business at Cornell University, says that changes in the availability, variety and composition of foods in developing countries is a key driver of global malnutrition.
The USDA and the NSF have awarded a three-year, $2.4 million grant to a team of Cornell researchers who will study how ag-to-energy land-use conversions could impact food production.
Researchers from the Cornell Biological Field Station, caught, tagged and released a 139-pound lake sturgeon – possibly the largest fish ever caught on that lake.
A handful of New York state craft distilleries is launching a new, regional whiskey, “Empire Rye.” Bradley J. Rickard, an expert on economic and policy issues in food and beverage markets – and associate professor in Cornell University’s Charles H. Dyson School of Applied Economics and Management, notes that such industry-led initiatives are driven by the value that consumers increasingly place on knowing where a product is produced, how it is produced and where its ingredients come from.
