While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.
At 107 years old, Olaf Larson is Cornell’s oldest living faculty member. When asked to explain his longevity, the professor emeritus of rural sociology quipped: “That’s a secret.” And then he laughed.
State Agriculture Commissioner Richard Ball came to Cornell Jan. 27 with an upbeat message about Gov. Andrew Cuomo's 2017 budget: it's good for the middle class and it's good for agriculture.
Astronomy meets gastronomy at the food science introductory course, where student teams created ice cream for a final project. The winner: Cosmos, a sweet nod to Cornell astronomer Carl Sagan.
The South Side of Chicago, where Dejah Powell ’18 grew up, is known as an urban food desert. Powell, an environmental and sustainability science major, is helping to change that.
A Cornell-led project that uses genomic technology to create varieties that are more flavorful and sustainable has been renewed with a $6.5M USDA grant.
A new Cornell-led study shows that deforestation and subsequent use of lands for agriculture or pasture, especially in tropical regions, contribute more to climate change than previously thought.
A $280,000 grant form the Rockefeller Foundation will fund a Cornell-led workshop in New York City for business leaders to explore strategies to reduce food waste and loss through new products and services.