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.
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.
A $1 million grant from the U.S. Department of Agriculture and the U.S. Department of Energy will help Cornell researchers elucidate the genetic underpinnings of resistance in shrub willow.
Cornell’s shared governance groups are considering resolutions related to the divestment of fossil fuel-related holdings from the university’s endowment.
Cornell President Elizabeth Garrett has asked all faculty and staff to assess how they can weed out unnecessary regulation, duplicative structures and burdensome paperwork.
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.
Cornell University’s Atkinson Center for a Sustainable Future and Environmental Defense Fund have announced five new research projects addressing urgent public health and environmental issues.
Senior extension associate Keith Tidball was part of a U.S. delegation that is advising the Philippine government on best practices to respond to natural disasters.
Engineering professors Paul Steen and Michel Louge have both received funding from the National Science Foundation and NASA's CASIS program to send experiments to the International Space Station.