As an environmental sociologist and professor of global development, Jack Zinda is analyzing global challenges surrounding relationships between human groups and environments from rural communities in China to metropolitan areas straddling the Hudson River in New York State.
This year, with many people struggling due to COVID-19, Cornell faculty, staff and students facilitated the donation of more than 37 tons of food from farms run by Cornell AES to feed families in need.
For the colorful, graceful sea fans swaying among the coral reefs in the waters around Puerto Rico, copper is an emerging threat in an era of warming oceans, according to new Cornell research.
With Thanksgiving just around the corner, families are likely starting to organize their holiday dinner. Cornell University experts Adrienne Rose Bitar and Robert Gravani comment on the history of vegetarian Thanksgiving meals and offer tips on how to keep this year’s dining experience safe.
Graduate student Michał Matejczuk has been named a Luce Scholar by the Henry Luce Foundation and will spend a year working in Asia starting this summer.
With the Thanksgiving holiday right around the corner, Robert Gravani, professor of food science, says this salmonella outbreak is a reminder that proper planning and attention to detail are important for the preparation of a safe and delicious Thanksgiving meal.
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.
A project led by Kaitlin (Katie) Gold, assistant professor of plant pathology and plant microbe-biology at Cornell AgriTech, to study grape downy mildew has received a $100,000 USDA Specialty Crop Block Grant.
