Each year $160 billion worth of wasted food ends up in America's landfills. A Cornell economist has received a two-year, $500,000 USDA grant to get consumers and food distributors to squander less.
Adadot Hayes ’64 said she will never forget Jeffrey, a baby born with Trisomy 13, a chromosomal condition that left him without eyes, with a cleft palate and a host of other problems.
The World Health Organization has named Cornell's Division of Nutritional Sciences a collaborating center, establishing the division as a research and training partner in public health and nutrition policies.
According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.
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.
Cassava hasn't received the scientific attention of cash crops such as wheat, but the seventh annual meeting of NextGen Cassava hopes to draw attention to the sub-Saharan Africa dietary staple.
Results of a new longitudinal study, published Oct. 5 in the American Journal of Managed Care by Weill Cornell Medical College finds people are increasingly confident about electronic health records.
A national commission that included leaders from CALS announced May 16 a comprehensive, coordinated effort to solve food and nutrition security challenges that pose humanitarian, environmental and national security risks.