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.
The Feed the Future Innovation Lab for Food Safety has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and Senegal.
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 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.
It’s got Finger Lakes hops, malt and cherries, plus Cornell maple syrup. Introducing ‘Gorges Libe-ation,’ a red ale developed by grad students and chock full of New York.
Due to the ideal growing conditions in New York state, the pumpkin crop is early this year and consumers should act fast when picking says Steve Reiners, professor of horticulture at Cornell University and a New York state vegetable industry expert. Reiners shares advice on how to pick the perfect pumpkin that should last through the Halloween season if left uncarved.
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.
The Cornell Dairy helped to replenish the P&C Fresh after customers made a run on milk when New Yorkers were asked to stay home to keep COVID-19 from spreading.
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.
