The Eastern Broccoli Project began in 2010 with the goal of growing a $100 million broccoli industry in the Eastern U.S. in 10 years. With two remaining years of funding, Cornell researchers say they are on schedule to meet their goal.
The students in Cornell’s first two cohorts of the community food systems minor now have global experience in the world of sustenance, which they’ve shared in a book, “In the Field.”
Biodegradable plastics, drone-powered pollination and revolutionary indoor farming techniques are just a few of the innovations that will be on display at the Grow-NY Food and Ag Summit, Nov. 12-13 at the Rochester Riverside Convention Center.
After the United Nations’ warning on May 6 that a million of Earth’s species are threatened with extinction, Drew Harvell’s new book, “Ocean Outbreak,” examines four sentinel animals that live under the sea.
Nearly 70 professionals from around the world have become Cornell Climate Online Fellows, as they take action locally to battle atmospheric greenhouse gas and ask others to join in.
Cornell food scientists have found that people with a diminished ability to taste food choose sweeter – and likely higher calorie – fare. This could put people on the path to gaining weight.
Researchers at the Boyce Thompson Institute have discovered the mechanism behind the symbiotic relationship between plants and fungi, which could lead to reduced fertilizer use.
Twenty-nine Cornell undergraduates spent their summers working and conducting research in communities across New York state as Cornell Cooperative Extension interns.