The dietary preferences of deer may be promoting the spread of such invasive species as garlic mustard, Japanese barberry and Japanese stiltgrass, according to a new study.
After traveling through Vietnam's Mekong Delta in January, examining climate change through the lens of another country, four Cornell students toured the halls of Congress in late March to tell all about it.
A new study finds that emissions from fire activity were significantly greater in the preindustrial era, which began around 1750, than previously thought.
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.
About 5,287 miles from Ithaca, near the banks of Ghana’s Volta River, a primary and junior high school for girls is rising from the collective imagination and brain power of the Cornell University Sustainable Design team.
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.
Warming up to a brisk idea to save building energy, the U.S. Department of Energy has awarded Cornell researchers a $3 million grant to create new clothes that integrate "air-conditioning" into undergarments.
Cornell President Elizabeth Garrett has asked all faculty and staff to assess how they can weed out unnecessary regulation, duplicative structures and burdensome paperwork.
Cornell Tech’s Roosevelt Island campus earns bragging rights when the world's first high-rise residential building built to passive house standards - a rigorous energy use standard - rises on campus.
A Cornell doctoral student is deploying new satellite technology that may be used for space research in the future and help New York farmers make more informed decisions today about growing crops and caring for animals.