The Cornell Center for Social Sciences grant program, which supports social science research by Cornell faculty members, has awarded $85,000 to 10 professors for their 2022-23 CCSS Faculty Fellows program.
Patricia Campos-Medina says the Staten Island union vote is just the beginning of efforts to reform Amazon, and even with anti-union tactics thrown at them, these workers are committed to fighting to gain a voice for the essential work they perform as part of Amazon’s global supply chain.
A predictive model combining information about plant physiology, real-time soil conditions and weather forecasts can save 40% of the water consumed by traditional irrigation strategies, according to new Cornell research.
Two CALS students worked with local landowners and conservationists in the forests of central New Hampshire this summer, helping communities cope with the decline of sugar-maple populations.
Arthur Wheaton, an expert on the automotive industry at Cornell University’s School of Industrial and Labor Relations comments on a new move by the State of California to ban the sale of new gasoline-powered cars in 2035.
A chance meeting of two Cornell researchers led to a collaboration and new understanding of how bacteria resist toxins, which could lead to new tools in the fight against harmful infections.
A team from the College of Architecture, Art and Planning has put forth a new sustainability framework for injecting as much information as possible into the pre-design and early design phases of a project.
Jacqueline Davis-Manigaulte ’72, a senior extension associate, director of community relations, and the family and youth development program leader for Cornell University Cooperative Extension-NYC, is the latest recipient of the Cornell New York State Hometown Alumni Award.
A common onion pest was wreaking havoc on New York state onion crops, but Brian Nault of Cornell AgriTech developed a science-based strategy that has decreased pesticide use and improved onion quality.
The Cornell Dairy Foods Extension certificate program run by the Department of Food Science in CALS helps industry people learn the ins and outs of product safety and quality.
