Protect habitat to prevent pandemics

An international team of 25 scientists led by a Cornell expert has proposed a roadmap for how to prevent the next pandemic by conserving natural areas and promoting biodiversity, thereby providing animals with enough food, safe havens and distance to limit contact and transfer of pathogens to humans.

MEDIA ALERT: Experts available on planning spring gardens

Cornell agriculture experts are available to discuss spring and summer gardening.

312 College Ave · Cornell University · Ithaca, NY 14850607-255-6074mediarelations@cornell.edu @CornellMedia

Expert Quotes

Featured Video

Cornell researchers have developed a semiconductor chip that adds a necessary time delay so signals sent across multiple arrays can align at a single point in space, and without disintegrating.

In The News

NPR

"You know the canary in the coal mine saying? If we understand what's happening to birds, we might be able to understand broader changes in the environment, in climate and things like that," says Ian Davies, extension support specialist.

The Hill

Sarah Kreps, professor of government, says there have been “a number of efforts to dot the I’s and cross the T’s in terms of the constitutionality of this” since 2020.

Voice of America

Christopher Anderson, professor of operations and analytics at the School of Hotel Administration, discusses teaching about AI and its use in revenue management for travel and hospitality companies.

Time

Brooke Erin Duffy, associate professor of communication, discusses the impact of Sistergeddon in 2019.

Vox

“There is an element of climate change that’s contributing to these conditions that we find ourselves in, but there’s also a very strong human-built environment element — a governance element, a politics element, and a mismanagement element of both the natural and the human environment,” says Victoria Beard, professor of city and regional planning.

National Geographic

“When people say something tastes good, they usually mean its flavor is good or its sensory properties are good,” says Robin Dando, associate professor of food science.