COVID-19
Cruise lines are working on their comeback. Some destinations say not so fast.
Associate Professor Rob Kwortnik poses a question to those in hospitality who are walking a tightrope between tourism and potential COVID-19 exposure.
The cutting-edge technology that’ll make cruising safe again
Professor Chekitan Dev says that the cruise line industry, where vacationers are almost always in close proximity, will need to implement a lot of changes.
What restaurants will survive coronavirus?
Lecturer Christopher Gaulke, a food and beverage expert, discusses the restaurants that will come back post-COVID, and those that will not.
Rosewood announces July reopening of Las Ventanas Al Paraiso in Los Cabos
Professor Chekitan Dev says travelers to sunny resorts will have to trust local authorities it’s safe and hotels have plans for those who might get sick.
Food economists say changing consumer habits and potential coronavirus outbreaks in processing plants may affect food supplies. Here are the foods you might see less of in grocery stores.
Associate Professor Miguel Gomez comments on COVID-19’s impact on the food supply chain and what products will be most effected on the store shelves.
How fostering empathy for the people who feed us could change our food system
Associate Professor Miguel Gomez comments on COVID-19’s impact on the food supply chain and how it can affect how we see food workers.
Measuring the economic and environmental consequences of COVID-19
Professor Shanjun Li has been awarded a Cornell Atkinson Rapid Response Fund grant to examine the economic and environmental consequences of COVID-19.
Safety is now the sexiest word in travel
Senior Lecturer Reneta McCarthy says hotel brands marketing safety as an amenity are likely to be effective in getting people to travel again.
US hotels reopen – but with new rules in place
Professor Chekitan Dev discusses new hotel protocols to keep guests safe against possible COVID-19 exposure.