Business of Food
Read about our cutting-edge research, industry engagement, and innovative teaching related to food service and production.
Students Meet Author-Entrepreneurs Elevating African Cuisine
Alexander Smalls and Nina Oduro visited Cornell and met with students studying Cultures and Cuisine, a course taught by Lilly Jan.
Advancing Agriculture: How Ponsi Trivisvavet Helps Improve the Global Food System
At Eclectic Convergence, Ponsi Trivisvavet, MBA ’99, CEO of Inari, shared her insights on leadership, innovation, and the complexities of improving agriculture.
Shadi Atallah Integrates Biology and Economics to Advance Sustainable Agriculture
10 Under 10 honoree Shadi Atallah, a professor of agricultural and consumer economics, is a teacher, mentor, academic leader, and scientific advisor.
Dairy Innovation Program Nurtures the Cream of the Crop
For SC Johnson College entrepreneurship lecturer Ken Rother, Cornell’s Dairy Runway Program is “very Socratic”–a dialogue to road-test suppositions.
Icons and Innovators: Cornell Awards Shine Light on Hospitality’s Finest
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.
No, China Is Not Buying Up All US Farmland
Research coauthored by Dyson’s Wendong Zhang shows federally classified “adversary” countries held only 1% of foreign-owned farmland as of 2020.
Meet the Sophomore Who’s a Culinary Phenom
Rahanna Bisseret Martinez ’26 is gaining fame for her multicultural cuisine—and she has already published a cookbook.
Student input adds flavor, variety to halal, kosher meals
Dyson student Mikhail Essa’s goal is to work with Cornell Dining to have more kosher and halal food available at dining locations throughout campus.
Nonalcoholic drinks with complex flavors top NYE trends
Cornell food and beverage experts offer up on-trend, nonalcoholic cocktail recipes and tips for the holiday season.