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This Cornell Business News archive is a collection the college’s research, insights and leadership stories spanning the last several years.
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More productive farming lowers global emissions
A new analysis finds that rising farm productivity is keeping global agricultural emissions in check.
Ozempic is changing the foods Americans buy
The new class of weight-loss and diabetes drugs are changing not just how much American households are eating, but even precisely what they buy at a supermarket or restaurant.
Grow-NY finalists estimate upstate impact ahead of summit
Twenty startup finalists will pitch their food and agriculture businesses – and their potential to impact upstate New York – for up to $1 million.
What has a bear mascot and a whole lot of devoted fans?
It’s not just the Big Red — It’s Teddie Peanut Butter, a 100-year-old family company run by a second-generation Cornellian.
How evergreen trees shaped human history
Professor Trent Preszler's new book chronicles the myriad ways evergreens have played a transformative role in human history.
Warming climate, not herd size, is biggest threat to rangelands
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.
As farm jobs decline, food industry work holds steady
Study finds farm jobs shrink as nations grow wealthier, but food industry work holds steady — with better pay and wider gender gaps.
Cornell Atkinson-The Nature Conservancy awards promote biodiversity, climate resilience
Six projects led by Cornell and The Nature Conservancy researchers have been awarded grants from Cornell Atkinson.
Miguel I. Gomez Appointed Faculty Director at the Atkinson Center for Sustainability
The Dyson School professor brings his expertise in food marketing and distribution, economic development, and environmental economics.
Diverse expertise drives vertical integration at family business
Innovation at Joe Jurgielewicz & Son—one of the largest duck farms in America—stems from an unusual combination of hospitality and veterinary skills.
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