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The willingness to make lifestyle changes to avert climate change may depend on the moral values closely aligned with liberal political leanings, according to Cornell research.
David Archambault II, chairman of Standing Rock Sioux Nation, spoke on campus Feb. 16 as part of the College of Agriculture and Life Sciences' Department of Natural Resources seminar series.
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.
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 President Elizabeth Garrett has asked all faculty and staff to assess how they can weed out unnecessary regulation, duplicative structures and burdensome paperwork.
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.”