Students were tasked with addressing one of four challenges: creating new dairy products, coming up with more efficient food manufacturing processes, lessening the problem of food waste or creating products to increase knowledge and the use of honey and other bee-pollinated products.
As the world population grows and climate change threatens agriculture and global food systems, researchers across Cornell CALS are reimagining agri-food systems for the 21st century.
Cornell experts have launched the Aging and Climate Change Clearinghouse to promote research, policies and activism addressing the need to protect vulnerable older adults in the face of climate challenges.
Staff have reoriented international organizations to tackle climate change more aggressively despite member states’ disagreement on how to address the issue, new Cornell research finds.
Though human-made ponds both sequester and release greenhouse gases, when added up, they may be net emitters, according to two related studies by Cornell researchers.
Cornell researchers have successfully transferred key regions of a highly efficient red algae into a tobacco plant to dramatically improve plant productivity and increase carbon sequestration.
CaféNana, a banana-inspired, caffeinated pick-me-up snack, partly made with food waste by Cornell students, has won the Institute of Food Technology’s Mars Wrigley Product Development competition.
To prepare for extreme heat waves around the world, running climate-simulation models that include a new, efficient computing concept may save tens of thousands of lives.