In research that could have implications in the business world, experts found that firefighter platoons who eat meals together have better group job performance compared to firefighters who dine solo.
Ralph D. Christy, professor of emerging markets in the Department of Applied Economics Management, has been named the new director of the Cornell International Institute for Food, Agriculture and Development. (March 30, 2009)
Planting cover crops under grapevines provides vineyard managers with a sustainable alternative to herbicide treatments in cool and humid climates while tamping down unnecessary herbicide use costs.
Ten students from across Cornell spent two weeks of their winter break on a journey through Vietnam, listening to farmers and community members and seeing the effects of climate change firsthand.
Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms.
Russian farmers are visiting northern New York state to meet with a Cornell expert to learn how to tackle devastating alfalfa snout beetles native to their homeland.
Researchers at the Cornell-affiliated Boyce Thompson Institute developed a test tube tissue culture procedure that multiplies the number of woodland agrimony plants to propagate the plant.
Even more violent food riots and overthrown governments are predicted in a new book edited by Cornell's Christopher B. Barrett, “Food Security and Sociopolitical Stability.”
A new study from professors in Cornell's Dyson School finds that junk food is not the culprit for obesity. Sedentary lifestyles and and inadequate consumption of healthier foods is the culprit.