A team of Cornell students found an artful way to snare the sun’s energy and optimize it for the U.S. Department of Energy’s inaugural Solar District Cup collegiate design competition.
Join experts from Cornell University’s Atkinson Center for a Sustainable Future, Resources for the Future, and The Nature Conservancy to discuss conservation opportunities and challenges on May 11 at Resources for the Future from 12:45 p.m. to 2:15 p.m., where lunch will be served.
Farmers in Bangladesh achieved significantly higher yields and revenues by growing insect-resistant, genetically engineered eggplant, a new Cornell study has found.
Policymakers, industry thought leaders and experts from CALS gathered Nov. 13 at Cornell AgriTech to discuss ways to build an ecosystem of innovation in the state.
When biology major Brian Lee started Cornell in August 2016, he did not realize he wanted to research cancer and study medicine. With thanks to his mentor, he will.
The Discovery Kitchen, a state-of the-art teaching kitchen under construction in the North Campus Residential Expansion's dining facility, will bring together researchers and food service professionals to advance sustainable menus, dietary education and food literacy across campus.
One in 11 flowers carries disease-causing parasites known to contribute to bee declines, according to a Cornell study that identifies how flowers act as hubs for transmitting diseases to bees and other pollinators.
With the fall season upon us, brewing expert Kaylyn Kirkpatrick says the cooler weather allows beer drinkers to opt for heartier, more full-bodied beers. Kirkpatrick provides insight on flavorful options for food pairings that go with fall beer.
