As New York's dairy farms get larger and store more manure, methane emissions have doubled in the last two decades. To reduce this potent greenhouse gas in the atmosphere, Cornell researchers advocate combustion.
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.
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 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.
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.