Food & Agriculture

It’s not just the Big Red — It’s Teddie Peanut Butter, a 100-year-old family company run by a second-generation Cornellian

Professor Trent Preszler’s new book chronicles the myriad ways evergreens have played a transformative role in human history

Researchers found that while larger herds can slightly reduce rangeland productivity in Mongolia from year to year, weather and climate have a much bigger effect

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

Six projects led by Cornell and The Nature Conservancy researchers have been awarded grants from Cornell Atkinson.

The Dyson School professor brings his expertise in food marketing and distribution, economic development, and environmental economics.

Innovation at Joe Jurgielewicz & Son—one of the largest duck farms in America—stems from an unusual combination of hospitality and veterinary skills.

In recognition of the vital contributions of Cornell faculty to their industry, the Gellert family has endowed two professorships.

Professor and ag economist Chris Wolf testified on why farmers are the nation’s oldest workforce and how to encourage younger people to work in agriculture.