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.
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.
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.
Cornell food scientists are designing the milk carton of the future that will give consumers precise “best by” dates and improve sustainability by reducing food waste.
Consumers were more willing to buy unlabeled produce after being shown food tagged as “genetically modified” in a new Cornell study that comes two months before a new federal food-labeling law goes into effect.
Research associate Poliana Francescatto has been named one of the nation’s top young researchers in the fruit and vegetable industries by Fruit Growers News.
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.
Cornell’s Polson Institute for Global Development will host “Reducing Campus Food Waste: Innovations and Ideas,” a lecture and workshop May 2-3 on campus.