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.
More than 200 Cornell undergraduate and graduate students joined 40,000 scientists and boosters to champion knowledge in the first March for Science in Washington, D.C., April 22.
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.
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.
Honeybees encounter high danger due to lingering and wandering pesticides, according to an analysis of the bee's own food, according to Cornell research in Nature Scientific Reports, April 19.
Agribusiness expert Todd Schmit of the Dyson School has created a toolkit to evaluate the economic benefits of investing in local and regional food systems.