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.
In response to the call to action for feeding an ever-growing global population, the Cornell Initiative for Digital Agriculture is taking a multidisciplinary approach to the complex challenge.
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.
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.
During Ag Day, a biannual event hosted by the Cornell chapter of the co-ed fraternity Alpha Zeta, the Ag Quad was transformed into a farm with animals and tractor activities to expose students to farming.
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.