In Cornell's young wine and grape program, a former graduate student and two professors have earned 2015 scientific paper of the year honors from the American Society for Enology and Viticulture.
Author Michael Pollan described his journey as a writer about food and nature, beginning with his first book about gardening, April 27 in the Jill and Ken Iscol Distinguished Environmental Lecture.
A collaboration of researchers from engineering and fiber science has yielded a promising new polymer that could change the way textiles achieve oleophobicity, the ability to repel oils.
A New York state subsidy of 5 cents per school lunch just one day per week for the purchase of local fruits and vegetables would likely boost New York farmers and local economies, a new report finds.
Cornell's new Sutton Road solar farm, a facility that will offset 40 percent of the electricity at the university's agricultural experiment station in Geneva, New York, has become operational.
In the war to keep food safe from bacteria, Cornell food scientists examine a class of weaponry called bacteriophages – an all-natural biological enemy for Listeria.
As students and faculty get deeper into fall semester, Cornell remains in a drought with second-stage water restrictions, and conserving water has become more important than ever.
Black bear populations are on the rise in New York, and Cornell researchers combine digital technology with on-the-ground conservation efforts to manage the growing numbers.