Students are working with New York winemakers on a solution to a significant sustainability problem facing the wine industry: how to reuse the bottles.
A total of 39 students in 29 teams vied for a $3,000 top prize in the eighth annual Hospitality Pitch Deck Competition, selecting three food concepts as prizewinners.
Farm-to-school programs, which bring healthy foods to children and support rural economic development, actually work from an economic perspective in at least one upstate New York school district, according to new Cornell research.
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.
Mary Jo Dudley, director of the Cornell Farmworker Program (CFP) and senior extension associate in Global Development in the College of Agriculture and Life Sciences, has been named to the National Advisory Council on Migrant Health.
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.
Ariel Ortiz-Bobea, an applied economist with expertise in agricultural, environmental and energy policy, comments on extreme heat affecting communities across Europe, the U.S. and elsewhere.
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.
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.
