Art, sculpture, photos, and prints bring research on climate adaptation and resiliency to life at Cornell Botanic Gardens' Nevin Welcome Center. The exhibits illustrate the value and impact of a collaborative project with faculty and indigenous farmers, fishers, herders, hunters, and orchardists across the globe.
Miguel Gómez, an expert on food markets and supply chains, says food supply chains must become more flexible so that goods can be more easily directed to either supermarkets or food service establishments, wherever the need is greatest.
The rust-resistant wheat cultivar development team at Agriculture and Agri-Food Canada (AAFC) earned the Borlaug Global Rust Initiative (BGRI) 2021 Gene Stewardship Award for their long-standing innovations and strategies to…
A Cornell-led national network of scientists and farmers is developing new varieties of cover crops with sustainable benefits that are better adapted to local regions and stressors.
The brand is a triple threat: it’s an alcoholic beverage with a better nutritional profile, it’s made from material that would otherwise go to waste – and it could eventually act as a model for dairy farmers looking for additional revenue.
A new Cornell-led project will accelerate the application of a proven biotechnology to enhance food and nutritional security in Bangladesh and the Philippines while protecting the health of farmers and the environment.
A new online course opens opportunities for scientists and agricultural development professionals to blend technical skills with the most advanced findings in social sciences.
Forty-six high school students from 17 high schools across New York state came to the Cornell campus March 25 for discussions around innovative solutions to food security and climate change challenges.
Seven postdoctoral researchers at Cornell were honored with a Postdoc Achievement Award as part of Cornell’s celebration of National Postdoc Appreciation Week, Sept. 21-25.
Apple juice lovers won’t be left with a bad taste, thanks to a new study that identifies three new bacteria species, one of which fouls up the flavor of the popular drink.