The Northeast ADA Center, in the ILR School’s Yang-Tan Institute, is partnering with Planned Parenthood of the Southern Finger Lakes to help the organization create a more inclusive environment for its patients.
By summer 2022, Cornell plans to drill a 10,000-foot hole to verify whether conditions underground will allow Earth Source Heat to warm campus and reduce the university’s carbon footprint.
Cameron Wesley Scott, M.M.H. ’21, and Jeremiah Swain, M.M.H. ’20, hope to create one of upstate New York’s first boutique cannabis hotels and make social change at the same time.
By delving into scientific and economic data, Cornell engineers have examined whether New York could achieve a statewide carbon-neutral economy by 2050. Their finding: Yes – and with five years to spare.
Cornell’s Institute for Food Safety is teaming with the New York State Department of Agriculture and Markets to offer the first-ever in-state FDA course to train food inspectors across the state.
A first-of-its-kind report intends to guide innovators and investors toward urgent technology needs in New York’s farming and food processing industries, as identified by dozens of farmers, manufacturers, retailers and researchers.
A new Cornell study debunks misinformation on websites and in news articles that claim that environmental or biological stresses – such as flooding or disease – cause an increase in THC production in hemp plants.
Cornell President Martha E. Pollack and Provost Michael I. Kotlikoff are playing a vital role in helping New York state plan for reopening safely as the COVID-19 pandemic eases.
Food insecurity can be blamed on unemployment economics rather than on coronavirus hot spots, doctoral candidate Anne Byrne said in testimony Sept. 9 before at a New York State Assembly hearing.
A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA, according to new Cornell food science research.