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.
Water shutoffs for non-payment are a constant threat for millions of Americans in any given year. That risk was a deadly one during the pandemic, with access to clean water for handwashing and sanitation a proven way to reduce the spread of COVID-19. The dozens of states that implemented moratoria on water shutoffs to protect vulnerable citizens reported better public health outcomes, according to a new Cornell study.
Arthur Wheaton, an expert on the automotive industry at Cornell University’s School of Industrial and Labor Relations, comments on Ford's failure to meet European limits on greenhouse-gas emissions and the company's need to partner with another automaker.
Andy Shin ’23, M.P.A. ’25, gained citizenship in November after 12 years in the U.S.; he'll celebrate his first Independence Day as a citizen with fellow student veterans.
Cornell engineers have developed a new tool by combining machine learning and optimization modeling to provide hour-by-hour analysis of New York’s energy needs.
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.
Two Cornell graduates, CEOs of Praxis clients REEgen and Soctera, benefit from the vibrant innovation ecosystem at Cornell and Activate’s immersive fellowship program for science entrepreneurs.
Animal Science Professor Xingen Lei has been named a Fellow of the National Academy of Inventors, in recognition of his groundbreaking work on livestock phosphorus nutrition that improves global animal agriculture, preserves non-renewable phosphorus, and protects the environment.
