To reduce global atmospheric greenhouse gas, Cornell food systems expert Mario Herrero shows how China must develop more sustainable, international agricultural trade.
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.
The amount of poultry in European diets isn’t conducive to an optimal food system, which prioritizes crops that produce healthy foods while reducing or reusing waste streams.
Pining for ice cream? This campy mix of graham cracker swirl, fudge, toasted marshmallow flavor and berries, has won top honors in a food science class annual competition.
Five new cassava varieties developed with support from NextGen Cassava, an international partnership led by Cornell, have been approved for release in Nigeria.
Rising temperatures pose major challenges to the dairy industry – a Holstein’s milk production can decline 30 to 70% in warm weather – but a new Cornell-led study has found a nutrition-based solution to restore milk production during heat-stress events, while also pinpointing the cause of the decline.
A surprise finding from new research on controlling pests and disease in New York commercial onion fields will enable the state’s producers to cut their use of synthetic chemicals without sacrificing yield.
A Cornell program is playing a key role in a project to make rice more resilient to climate change and increase production in West Africa, thanks to a four-year, $14 million grant from the Adaptation Fund.