Sammi and John Collins are participants in the second cohort of Cornell’s Dairy Runway Program, which offers free entrepreneurship training for early stage innovators aiming to launch new dairy products.
An analysis of beeswax in managed honeybee hives in New York finds a wide variety of pesticide, herbicide and fungicide residues, exposing current and future generations of bees to long-term toxicity.
Eight graduate students from Historically Black Colleges and Universities (HBCUs) arrived at Cornell in August as the inaugural cohort of Thomas Wyatt Turner Fellows, as participants in a one-year program designed to support next-generation leaders in inclusive and sustainable agricultural development.
A team of mostly first-year students created Brewing CommuniTea, an Earl Grey tea ice cream with caramel swirls and buttery shortbread pieces inspired by Cornell’s theme year.
Lead New York, a leadership development program for adult professionals in the food, agriculture and natural resource sectors, has announced the members of its 19th class.
Cornell researchers partnered with 10 New York state livestock farmers using devices that record sales and process credit card payments and analyzed market transactions to better understand customer behavior and help farmers increase their profits at farmers markets.
Online grocery carts tend to include less variety and fewer fruits and vegetables than those in a trip to a brick-and-mortar supermarket – but online shoppers are less susceptible to unhealthy impulse buys, a new Cornell study has found.
Cornell food scientists are working with wineries, manufacturers and New York state to eliminate the “off” aroma in some canned wines by subtly altering the product’s formulation and packaging.
A new project from the Tata-Cornell Institute for Agriculture and Nutrition (TCI) aims to estimate the true cost of the PDS by accounting for hidden costs like the health and environmental impacts of the program.