Cornell is teaming with Purdue University to establish the first Feed the Future Innovation Lab for Food Safety, which aims to solve some of the world’s greatest challenges in agriculture and food insecurity.
Lively Run Goat Dairy of Interlaken, New York, co-owned by Dave Messmer ’17, is doing its part to help those in the region struggling during the COVID-19 pandemic.
A network of academics from around the United States – including two Cornell wind energy experts – are proposing an 'energy-water corridor' along the U.S.-Mexico border.
Leep Foods, an upstate New York producer of specialty mushrooms, is working with the Center of Excellence at Cornell AgriTech to develop a blended burger using mushrooms and grass-fed beef.
The lab of Margaret Frank, assistant professor of plant biology, has helped create nearly 1,000 at-home gardening kits, which they donated to children in the Ithaca City School District during meal delivery May 8.
Cornell food scientists hunting for a stable, natural red food coloring to replace artificial dyes have unlocked a secret: Use beet extract and pair it with a starchy partner.
Graduate School Dean Barbara Knuth is inspired daily by the scholarly work of Cornell’s graduate students. Their innovations and intellectual energy are vital to Cornell’s research productivity.
The Cornell International Institute for Food, Agriculture and Development will showcase multidisciplinary student programs in international development April 18.
This year’s 76West Clean Energy Competition featured three Cornellian-led startups that could potentially generate economic development in the Southern Tier with clean-energy technology.
The 2020 State of New York Sustainability Conference – held online Dec. 2-4 – focused on connecting human health, social justice, feeding the world and protection of the environment.