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.
Heat-retaining buildings and paved surfaces are directly related to a loss in bird diversity, according to a study by scientists at the Cornell Lab of Ornithology and Zhejiang University in China.
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.
The first of two Preston Thomas Memorial Symposia this spring brings leading architects, designers, urban theorists, and researchers together across continents to discuss innovations generated at the intersection of the urban and the rural.
Students in this year's Grand Challenges Project helped businesses that decrease hunger and food waste, including dreaming up product ideas for a company that makes snacks out of edible insects.
Two Cornell Engineering undergraduates are working to make arrays of wave energy converters – devices catch the waves and turn them into electricity – and move the technology closer to actuality.
In “Futures After Progress,” anthropologist Chloe Ahmann documents Curtis Bay’s industrial past and how it is grappling with pollution and the loss of steady work.
