For their 60th reunion, David and Mary Call helped create a new flavor of ice cream at the Cornell Dairy Bar. Big Red Reunion Revel features a white chocolate, cherry swirl and chocolate chunks.
Toby Ault presented a Reunion Weekend lecture on extreme weather and its impacts on agriculture, held in conjunction with a Mann Library exhibit showcasing collaborations between the Cornell Climate Smart Farming Program and New York state farmers.
With support from Cornell's Atkinson Center for a Sustainable Future, faculty members are researching harmful molds in food that damage the health of African mothers and babies.
Cornell plant breeders have released a new alfalfa variety with some resistance against alfalfa snout beetle, which has ravaged alfalfa fields in New York.
At a food industry summit in Syracuse June 22, U.S. Sen. Kirsten Gillibrand, D-N.Y., discussed a bill she is co-sponsoring to aid in the training of high-demand food industry workers.
Ceres2030, headquartered at Cornell, aims to end world hunger by 2030. Harnessing machine learning and librarian savvy, the project identified the most effective ways to boost crops, empower farmers and protect the environment.
An Oct. 22 ceremony officially introduced Cornell University's renovated, state-of-the-art Stocking Hall, home to the Department of Food Sciences, which is expected to benefit New York's food economy.
Gary W. Fick, professor of agronomy, and Peter Narby '12 and Julio Pachon '14 have been recognized with awards/scholarships by the American Society of Agronomy. (Sept. 2, 2011)
Cornell’s David R. Atkinson Center for a Sustainable Future has given $1.2 million from its Academic Venture Fund to 11 new university projects from 37 proposals.
A federal grant will help the Northeast Beginning Farmer Project serve veteran farmers and beginning farmers with information and training through community-based training programs and farmer-to-farmer networks.