COVID-19

Aaron Adalja, Nolan School professor, contributed to a computer model that helps farms and food processing facilities control COVID-19 outbreaks, keep workers safe and the food chain secure.

Social networks are unlikely to persuade someone to embrace a new vaccine, reports Dyson professors Nancy Chau and Arnab Basu.

Cornell alumni and industry experts representing both management and workers discuss whether U.S. employers should require their employees to be vaccinated.

“Assess your own risk level and comfort,” Professor Sunita Sah told the New York Times, “so you’re very clear about what you would and would not like to do.”

Professor Kevin Kniffin discusses his coauthored article, “COVID-19 and the Workplace,” with Psychology Today.

The pandemic is pushing the restaurant industry to consider a no-tip approach. “If you’re going to rebuild, let’s rebuild on a sounder model,” Professor Michael Lynn tells The New York Times.

“We really have no idea what business travel is going to look like and at what level it will come back,” Professor Chris Anderson tells the Washington Post.

Steven Carvell, professor of finance and director of the Center for Real Estate and Finance, discusses how hotels have become flexible amid the pandemic.

Cornell SC Johnson College of Business faculty share lessons that leaders can gain from the experiences of 2020 and apply to 2021 and beyond.