Each year $160 billion worth of wasted food ends up in America's landfills. A Cornell economist has received a two-year, $500,000 USDA grant to get consumers and food distributors to squander less.
A national commission that included leaders from CALS announced May 16 a comprehensive, coordinated effort to solve food and nutrition security challenges that pose humanitarian, environmental and national security risks.
The second International Conference on Global Food Security held Oct. 11-14 at Cornell confronts elements of human welfare and environmental concerns connected with feeding billions more people.
The New York State Agricultural Experiment Station will receive a total of $7 million from New York state to foster craft beer brewing, food testing and offer expanded technical training to farmers.
According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.
The first of its kind in the country, a new course in the College of Agriculture and Life Sciences teaches the full cycle of production, from growing apples to fermenting cider.
Horticulture senior lecturer Marcia Eames-Sheavly's Seed to Supper two-semester course sequence exposes students to a deeper level of community building and engagement.
Cornell undergraduates joined 200,000 green advocates to parade down Washington's Pennsylvania Avenue for the Peoples Climate March April 29 – in sultry heat – to advocate for rescuing the world from environmental deterioration.
A new course, Hydroponic Food Crop Production and Management, teaches the principles and practices of commercial food crop production in controlled environment agriculture.