News & Highlights

Suzi Kerr

Perspectives on the Climate Change Challenge

Atkinson Center Seminar Series, Mondays, Spring Semester 2021
2:45-4:00 P.M.

Business of Food

The Business of Food is an initiative in the Cornell SC Johnson College of Business. Its vision is to collaborate for thought leadership and to create a hub of cutting-edge research, innovative teaching, and collaborative industry engagement.

Cornell has a rigorous food presence in many areas that makes us a leader in the business of food:

  • agriculture
  • agribusiness
  • business school
  • career and job placement
  • food service and hospitality
  • food and science innovation
  • international development
  • sociology
  • student activities
  • sustainability
Students in market

Related Studies

The Dyson and Nolan Schools, both within the college of business, offer concentrations in food-related business studies. Many other courses in associated studies can be found in the college of agriculture and life sciences and around the university.



The Business of Food supports industry roundtables to discuss trends in craft beers, consumer behavior, sustainability and other important topics.

A hand holding the earth, half blue and half red

Collaborative Research

Connecting with over 70 researchers and associates and 12 other departmental units around the university, the Business of Food funds internal grants that lead the way to vital food research.

Faculty and Staff


  • Miguel Gómez (Dyson) and Ravinder Kingra (Nolan)

Chairs of Steering Committees:

  • David Just, Research
  • Catherine Perkins, Engagement
  • Catharine Young, CALS representative
  • Rajni Aneja, CALS, Institute for Food Systems
  • Kristen Park, Business of Food project manager

List of Contributors