Fifteen new faculty are bringing innovative ideas in a wide range of topics to the College of Arts & Sciences’ nexus of discovery and impact, including climate change, astronomy, identity studies and the economy.
Four undergraduates are working with a professor this summer to research how forests cycle and store carbon and nutrients in trees, microbes, and soil, and how these processes respond to changes in climate, air pollution and disturbances.
Cornell researchers have successfully transferred key regions of a highly efficient red algae into a tobacco plant to dramatically improve plant productivity and increase carbon sequestration.
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.
Ithaca’s Southside neighborhood is one of three communities partnering with Cornell researchers to create “resilience hubs” – facilities that support communities during crises.