In the U.S. alone, the hard cider market has increased more than tenfold in the past decade and Gregory Peck, assistant professor of horticulture in Cornell University’s College of Agriculture and Life Sciences, has been exploring ways to increase the quality and quantity of New York-grown cider apples.
Forget sending bull semen out for complicated laboratory tests to learn whether the agricultural animal is virile. Cornell scientists have developed a faster, easier microfluidics method.
With the Hudson River rising from a fast-warming climate, the cities and towns along its banks now have an opportunity to save and reimagine their municipal waterfronts.
The fourth annual Grow-NY Summit will bring food and ag startups and industry players together at the Syracuse Oncenter on Nov. 15-16, spotlighting the spaces where farms and food, innovation and sustainability overlap.
A $779,000 grant from the U.S. Department of Agriculture’s National Institute of Food Agriculture will help Cornell researchers prevent fire blight disease in apples and pears before it starts.
Ideas that sprang from a pre-pandemic panel discussion at Cornell now inform a United Nations initiative aimed to meet looming global food needs in a healthy, equitable and sustainable way.
Plant-based alternatives to beef will help reduce carbon dioxide emissions, but they could disrupt the agricultural workforce, threatening more than 1.5 million industry jobs.
Mary Jo Dudley, an expert in farmworker issues, talks about how the pandemic has underlined the importance of farmworkers, who are crucial to maintaining the country’s food supply.
A natural food colorant called phycocyanin provides a fun, vivid blue in soft drinks, but it is unstable on grocery shelves. Cornell’s synchrotron is helping to steady it.
