Business of Food

Cornell’s Grailer Food Lab is now fully electric, available for hospitality students to learn on climate-friendly induction stoves.

Professors Chris Barrett and David Rand spotlight Cornell research on real‑world challenges including food prices and AI.

Study finds farm jobs shrink as nations grow wealthier, but food industry work holds steady — with better pay and wider gender gaps.

Alexander Smalls and Nina Oduro visited Cornell and met with students studying Cultures and Cuisine, a course taught by Lilly Jan.

At Eclectic Convergence, Ponsi Trivisvavet, MBA ’99, CEO of Inari, shared her insights on leadership, innovation, and the complexities of improving agriculture.

10 Under 10 honoree Shadi Atallah, a professor of agricultural and consumer economics, is a teacher, mentor, academic leader, and scientific advisor.

For SC Johnson College entrepreneurship lecturer Ken Rother, Cornell’s Dairy Runway Program is “very Socratic”–a dialogue to road-test suppositions.

The 2024 Icon is former IHG CEO Keith Barr ’92 and Innovators are José Andrés and Rob Wilder, founders of José Andrés Group and World Central Kitchen.

Research coauthored by Dyson’s Wendong Zhang shows federally classified “adversary” countries held only 1% of foreign-owned farmland as of 2020.