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.
Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.
Cornell researchers have successfully transferred key regions of a highly efficient red algae into a tobacco plant to dramatically improve plant productivity and increase carbon sequestration.
The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.
Global development students got hands-on experience with topics from labor conditions to trade policies and the production of specialty crops such as flowers, pineapples and coffee.
Cornell researchers are partnering on the newly announced Feed the Future Climate Resilient Cereals Innovation Lab (CRCIL), providing plant breeding expertise and powerful computational tools to increase the accessibility of cereal crops for those most vulnerable to hunger and malnutrition.
Cornell AgriTech researchers showcased digital agriculture projects during a “Space for Ag Tour” by NASA leaders to better understand the remote sensing needs of specialty crop growers.
CCE’s Chris Pickerell, M.S. ’93, urged Congress to continue funding environmental programs around the Long Island Sound to preserve the region’s strong ecological integrity and economy.
Dean of the Graduate School and Vice Provost for Graduate Education Kathryn J. Boor was named chair of a the Blue Ribbon Committee on Enhancing Coordination Between Land-Grant Universities and Colleges.
Andrew Turner ’88, M.P.S. ’93, has been appointed director of Cornell Cooperative Extension (CCE) and associate dean for the College of Agriculture and Life Sciences (CALS) and the College of Human Ecology (CHE).