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Remote work opens doors for workers with poor mental health
New research finds that remote work options can help people with mental health challenges enter the labor market.
How much would you pay for this bread?
Consumers need to understand sustainability claims and, more importantly, be willing to pay a premium for them.
Nolan School alumni reinvest in culinary education
While patrons relax and enjoy panoramic views of The Ithaca Campus at Establishment, Cornell’s student-run restaurant, the undergraduate head chef leading service in the Grailer Food Lab faces one of […]
Renovated food lab goes fully electric, embracing induction technology
The renovated Cornell Peter and Stephanie Nolan School of Hospitality Grailer Food Lab is one of the country’s first fully electric teaching kitchens, marking the Cornell SC Johnson College of […]
Research Matters’ video podcast debuts, translating ideas into impact
Professors Chris Barrett and David Rand spotlight Cornell research on real‑world challenges including food prices and AI
Meet the alum who helped bring “Heated Rivalry” to TV screens
Justin Stockman, MBA ’09, is an executive producer of the hit series about two male hockey stars
Future restaurateurs sharpen their skills in remodeled food lab
After two years of renovations, the Grailer Food Lab has reopened with a more real-world commercial kitchen and all-electric appliances
Search platforms rewrite the rules of online shopping
Johnson School professors offer perspective into how platforms design rankings and use behavioral and demographic information to influence consumer decisions.
People use enjoyment, not time spent, to measure goal progress
Cornell professor Kaitlin Woolley ’12, found that people gauge goal progress more by enjoyment than time spent.