Food & Agriculture

A concise collection of recent expert perspectives from Cornell SC Johnson College of Business faculty on COVID-19’s impact on business, hospitality, and the economy.

SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.

Winemakers, grape growers, distributors, marketers, and educators attended the 7th annual B.E.V. NY conference and symposium, co-organized by Dyson.

Alumni joined Cornell Business of Food faculty to weigh in on food supply chains, sustainability, transparency, and plant-based proteins.

Kelsey Cheng shares her experience working at New York City–based FreshDirect and FoodKick as a supply chain sustainability intern.

Miku Jha’s company, AgShift, created the world’s first autonomous food inspection system using deep learning and machine vision technologies.

Johnson’s alumni magazine, Cornell Enterprise, profiles Harlan Blynn, MBA ’10, and features his urban-farming startup, Topping Out Farms, based in Denver.

Dyson School professor Miguel Gómez co-authors Fair Trade USA and Cornell University study: Cost of Sustainable Production.

Is the farm to school movement economically feasible? Professor Todd Schmit previews an upcoming webinar that gives practitioners the resources to find out.