Earth Day is celebrated once a year, but individuals can make this celebration matter by making a year-round commitment to a healthy planet. Two Cornell University experts, Todd Bittner and Krissy Boys, say that you can make a difference by choosing native species of trees and plants for your land.
Cornell researchers have determined that a hemp plant’s propensity to “go hot” – become too high in THC – is determined by genetics, not as a stress response to growing conditions.
Scientists from Cornell, Duke and the University of Hawaii have an idea that could provide power and food protein to large regions of the world – and remove carbon dioxide from Earth’s atmosphere.
Cornell and Paleontological Research Institution scientists dug into the Colorado River's estuary mudflats to learn how upstream dams affect downstream mollusks.
A new course to be offered in the fall in the College of Agriculture and Life Sciences, Just Food: Exploring the Modern Food System, will deliver insights into both domestic and international food systems.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
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.
