U.S. House Speaker Nancy Pelosi visited with Cornell students at the 25th annual United Nations’ Conference of the Parties climate change conference, Dec. 3 in Madrid, Spain.
In an effort to offset greenhouse gas emissions and to mitigate climate change, research scientists report that soil in forests can capture and hold a large quantity of atmospheric carbon dioxide.
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.
A systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes was led by scientists in the Division of Nutritional Sciences.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
Fascinating science is being done at the New York State Agricultural Experiment Station (NYSAES), and student researchers are eager to share their work June 23 from 9 a.m. to 3:30 p.m. at Jordan Hall.
Cornell University and the Core Foundation have signed a five-year Memorandum of Agreement to explore new ways to promote food security and agricultural innovation in Latin America.
Cornell research aims to turn the nutritious leftovers created during apple processing into snack foods and cereals, reducing waste and creating new economic opportunities for New York companies.
In the battle to keep workers safe during the COVID-19 pandemic, nearly 40 craft distilleries in New York state have turned to making hand sanitizer with guidance from Cornell AgriTech.
A discovery by Boyce Thompson Institute scientists could help farmers improve phosphate capture, potentially reducing the environmental harm associated with fertilization.