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.
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.
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.
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.
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.