Despite broad scientific consensus that climate change has more serious consequences for some groups – particularly those already socially or economically disadvantaged – a large swath of people in the U.S. doesn’t see it that way.
The virtual Sustainable Tourism Destination Management course seeks to educate and build cooperation at the regional level to protect environmental, social, and cultural heritage while facilitating inclusive community processes.
New Cornell research shows the metaverse – a virtual 3D environment in which the physical and digital worlds converge – could have environmental benefits: lowering the global surface temperature by up to 0.02 degrees Celsius before the end of the century.
“Science Guy” Bill Nye ’77 recalled the state of mechanical engineering when he was a student, and looked ahead to the field’s future at “Sibley 150,” a celebration of 150 years of mechanical engineering at Cornell.
With an Ithaca-based nonprofit, Kristinko Mato ’24 is working to install efficient heat pumps in units rented by low- and moderate-income tenants, reducing costs and emissions, and improving air quality.
As automobile electrification speeds up, the world faces a need for critical metals to make these vehicles possible, with high demand setting off economic snags and supply-chain hitches.
In a first-of-its-kind analysis, Cornell researchers and partners at the Clinton Health Access Initiative found that pharmaceutical producers could reduce their environmental impact by roughly half by optimizing manufacturing processes and supply chain networks and by switching to renewable energy sources.
A new initiative at the Tata-Cornell Institute for Agriculture and Nutrition (TCI) will chart a path for reducing the greenhouse gas emissions associated with agriculture while meeting the nutritional demands of growing populations.
Cornell AgriTech’s Summer Research Scholars Program is increasing the number of underrepresented student participants and boosting expertise in digital agricultural technology, thanks to a grant of nearly $500,000 from the National Institute of Food and Agriculture (NIFA).