Three dairy innovators – lu.lu Ice Cream, Oakfield Corners Cheese LLC and Terra Firma Farm – were named winners of the inaugural Northeastern Dairy Product Innovation Competition following a pitch competition on Aug. 8 in Stocking Hall.
A summer internship in sustainable agriculture and food systems enables undergrads from Cornell and across the country to work on a USDA-funded project focused on making policy more nutritious and sustainable.
A Cornell study that revealed commercial eastern common bumblebee hives pose a threat to their wild counterparts has led one major pollination company to quickly adapt the bumblebee hive boxes they ship to growers.
The Cornell High Energy Synchrotron Source (CHESS) is set to host the Pan American Light Sources for Agriculture conference (PALSA) July 11-14. Registration is still open.
Humidity is as important as scent in attracting pollinators to a plant, new Cornell-led research finds, advancing basic biology and opening new avenues to support agriculture.
The recent resurgence of avian influenza – fueled by the return of migratory waterfowl that carry, but are typically not impacted by the virus – is causing significant damage to both commercial poultry and wild bird populations worldwide, while also impacting backyard flocks.
Murray McBride, a soil and crop scientist who studies the behavior of soil and water contaminants, comments on the repercussions of the train derailment in East Palestine, Ohio, and the need for farmers and residents to test soils and water.
Cornell’s Center for Regional Economic Advancement has been named a key partner in establishing a Regional Food Business Center to help farmers and food businesses access new markets and available federal, state and local resources.
Cornell Cooperative Extension is helping New York state farmers learn how to grow rice, a potentially lucrative crop that can thrive on flood-prone land as a hedge against climate change.
A new study finds thathundreds of bacterial groups have evolved in the guts of primate species over millions of years, but humans have lost close to half of these symbiotic bacteria.