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.
Michael Madon ’94 created a startup that is using wearable tech to track people in recovery and connect them to a support network of caregivers and loved ones.
Ratings on online platforms can greatly impact high-priced New York City restaurants that service tourists, but have less of an effect on restaurants frequented by “locals” outside of tourist areas, according to new Cornell research.
Cindy van Es, professor of practice at Cornell’s Dyson School of Applied Economics and Management, share insights into the study of statistics and its practical application in diverse fields.
Cornell's Nolan School will host its annual Professional Development Program for hospitality executives in Ithaca, New York, this summer in June on the Cornell University campus.
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.
Students are working with New York winemakers on a solution to a significant sustainability problem facing the wine industry: how to reuse the bottles.