CALS and venture capital firm Medstrada have partnered to establish an entrepreneurial community in New York state to take on challenges in agriculture, nutrition and food production.
Cornell COP26 delegation fueled the climate conversation in Glasgow, building new and unexpected connections to catalyze extraordinary change with support from Cornell Atkinson.
Cornell has earned a platinum sustainability rating – the top status – from an international group that tracks environmental stewardship for over 1,000 college campuses.
Cornell Atkinson is calling for proposals for faculty research related to the global COVID-19 pandemic. The center’s Rapid Response Fund will award seed grants of up to $10,000 for projects.
From fully autonomous berry harvesters to plant-based lupini bean protein bars, the startups competing for $3 million in prize money at this year’s Grow-NY Food and Agriculture Competition are bringing revolutionary innovations to market.
Cornell has awarded Stewart’s Dairy in Saratoga Springs top honors in New York state’s annual fluid milk competition, conducted on behalf of the New York State Department of Agriculture and Markets.
Through a partnership between the Cornell Atkinson Center for Sustainability and EDF, four Cornell faculty members have received new grants for regional sustainability projects with global implications.
Craving a fruit smoothie, but don’t want to haul out the blender? Cornell’s food product development team created Smoothie Bites, which won a national contest.
Cornell faculty and students can now champion greener consumer products, supply chains and commercial trade, as the Cornell Atkinson Center for Sustainability began a partnership with The Sustainability Consortium on Jan. 13.
A Cornell-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.