Risk communicators must get trust, tradeoffs and preparedness right as the COVID-19 pandemic progresses, according to Cornell experts Dominic Balog-Way and Katherine McComas.
Manoj Thomas, professor of marketing at the Cornell SC Johnson College of Business and an expert in consumer behavior, weighs in on the issue of labor standards in the restaurant industry and proposed changes on the way workplaces can share tips among their employees.
A Cornell researcher is working with Facebook to find ways to identify content with malicious intent and forged IDs, to help the social media giant rapidly find and remove harmful posts.
A new Cornell study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.
Worker burnout has soared in the past year. In this Q&A, ILR School Associate Professor of Organizational Behavior Vanessa Bohns answers questions and offers strategies to combat the “always on” syndrome.
A research tracker created by Nathan Matias, assistant professor of communication, has helped foster collaboration among social scientists responding to the COVID-19 pandemic.
Food industry professionals can learn how the novel coronavirus might affect their workers and their consumers, thanks to a series of virtual office hours held by staff at the Institute for Food Safety at Cornell.
Cornell food scientists are designing the milk carton of the future that will give consumers precise “best by” dates and improve sustainability by reducing food waste.
Every other Friday, individuals incarcerated at the Queensboro Correctional Facility take the Know Your Employment Rights course on employment rights taught by the ILR Labor and Employment Law Program.
