To deflect future world food crises created by climate change, a Cornell-led international group has created a road map for global agricultural and food systems innovation.
A predictive model combining information about plant physiology, real-time soil conditions and weather forecasts can save 40% of the water consumed by traditional irrigation strategies, according to new Cornell research.
Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.
A Cornell researcher is part of a multi-institution team helping upstate New York organic farmers grow and increase profitability of perennial grain crops, which can be planted once and will yield grain for multiple years.
Twenty-five students participated in the weeklong trip to the Catalonia region of Spain to visit livestock growing and processing operations, wineries and a hazelnut farm with three faculty advisers.
The Cornell Small Farms Program is preparing the next generation of farmers and ranchers to succeed with a grant from the U.S. Department of Agriculture.
A new study of cabbage crops in New York reports for the first time that the effectiveness of releasing natural enemies to combat pests depends on the landscape surrounding the field.
Startup Farther Farms received a $225,000 NSF grant to research extending the shelf life of fruits and vegetables without chemicals, preservatives, refrigeration or freezing.