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.
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.
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.
Mike Gore, Ph.D. '09, professor of plant breeding and genetics, is working on a more efficient way to develop crops that produce higher yields and better nutrition profiles as the world's population grows.
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.
Innovative plant breeders at Cornell’s College of Agriculture and Life Sciences are creating new fruits and vegetables that wow consumers, have longer growing seasons and are more resistant to diseases, insects and weather.
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.