Digital innovations drive future global agriculture

Global food systems are facing the challenge to feed a world population of 9.7 billion people by 2050 as land and water resources become diminished.  Joshua Woodard, assistant professor of applied economics and management and an expert in agricultural business and finance at the Cornell SC Johnson College of Business at Cornell University, says that […]

Vietnam capitalizes on climate change with shrimp

Michael Hoffmann, professor of entomology and a Cornell University’s Atkinson Center for a Sustainable Future Fellow, says Prime Minister Nguyen Xuan Phuc’s decision to boost shrimp exports is a smart way to help Vietnam capitalize on climate change. In January, Hoffman led a team of students to Vietnam to study climate change and its implications, not […]

Cornell to unveil nation’s first high-pressure validation facility for foodborne pathogens

  WHAT:          Cornell University and retired New York State Senator Mike Nozzolio unveil first high-pressure validation facility in the United States WHEN:          Tuesday, Jan, 31, 1 p.m. WHERE:        Cornell’s New York State Agricultural Experiment Station, Food Science Building, 669 W. North Street, Geneva, NY 14456   MEDIA:         Media members are asked to RSVP […]

Cancelled climate conference casts dark clouds

Michael Hoffmann, professor of entomology and a fellow at Cornell University’s Atkinson Center for a Sustainable Future, says cancelling conferences such as the CDC’s Climate and Health Summit negates a democratic and transparent process essential to science. Bio: https://entomology.cals.cornell.edu/people/michael-hoffmann   Hoffman says: “President Trump and his ‘climate change denier cabinet’ seem to be casting a dark […]

Marine microalgae, a new sustainable food and fuel source

ITHACA, N.Y. – Taken from the bottom of the marine food chain, microalgae may soon become a top-tier contender to combat global warming, as well as energy and food insecurity according to a study published in the journal Oceanography (December 2016). “We may have stumbled onto the next green revolution,” said Charles H. Greene, professor of earth […]

Researchers Nudge Healthy Food Selection in Food Pantries

Grocery stores have long deployed insights from behavioral economics to influence the purchase of targeted foods. But can similar tactics work in community food panties to nudge clients to make healthier food choices? Researchers from the Cornell Food and Brand Lab have uncovered ways to do just that. Prioritizing the placement of healthier options and […]

Junk-food junkies go healthy when rewarded

ITHACA, N.Y. – Healthy eating habits are more important than ever, with advocates calling for fast-food restaurants, schools and food providers to promote the sale of salads and vegetables as alternatives to burgers and fries. According to new Cornell University research, the most effective strategy for influencing such healthy food choices is not calorie counts […]

‘Climate-smart soils’ may help balance the carbon budget

Here’s the scientific dirt: Soil can help reduce global warming. While farm soil grows the world’s food and fiber, scientists are examining ways to use it to sequester carbon and mitigate greenhouse gas emissions. “We can substantially reduce atmospheric carbon by using soil. We have the technology now to begin employing good soil practices to […]

Elizabeth Bihn named Executive Director of the Institute for Food Safety at Cornell

ITHACA, N.Y. – Elizabeth “Betsy” Bihn has been appointed Executive Director of the Institute for Food Safety at Cornell University. Established in December 2015 with a $2 million state grant, the Institute for Food Safety at Cornell University is a center unique in its comprehensive approach connecting training and applied research to support the implementation […]

Don’t eat your heart out: How to avoid overeating on Valentine’s Day

Valentine’s Day is nearly here with its candy and romantic dinners. So, how can you make sure that your heart is bursting, but not your belly? Cornell University’s Food and Brand Lab, headed by Brian Wansink, offers some tips and tricks on how to avoid the invisible cues that nudge us into overindulging.   Have […]