Through the capstone course Art and Science of the Mohawk River Watershed, a group of environment and sustainability majors studied the river through the lenses of art, science and culture, deepening their understanding of a complex natural system.
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.
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.
Appointed by President Biden, Bronin will lead the agency that promotes the preservation, enhancement, and sustainable use of national historic resources and advises the President and Congress on federal historic preservation policy.
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.
Incorporating sustainability into their field, Cornell information science researchers Ilan Mandel and Wendy Ju introduce “garbatrage,” a framework for prototype builders centered around repurposing underused devices.
Alistair Hayden brings his West Coast experience in wildfires and earthquakes to help New York communities maintain health and become more disaster resilient in the face of climate change.
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.