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.
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.
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.
Cornell researchers are helping to improve and expand a program that makes fresh, locally grown fruits and vegetable more affordable for New York state families with low incomes.
As water restrictions tighten in Southern California, the Southwest U.S. sees growing evidence of climate change and drought for millions of western residents, according to a Cornell drought expert.
The College of Agriculture and Life Sciences (CALS) welcomes six new faculty members, advancing its commitment to pursuing purpose-driven science and improving the lives of people across New York state and around the world.
Cornell’s fingerprints are all over the tasty Big Red Cranberry Sour ale. It uses a Cornell-bred barley, alum-grown hops, and made by Big Red Brewing students with an alum-owned brewery.
As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
Restaurants in New York City and other city centers around the country are making plans to reopen for reduced-capacity indoor dining. Lilly Jan, senior lecturer of food and beverage management at the School of Hotel Administration at Cornell, says that restaurant operators should find creative ways to resume indoor dining while considering maintaining viable options for outdoor dining as well.
