Centers & Institutes
Exciting things are happening within our centers, institutes, and special program initiatives. Here’s a collection of recent stories and updates.
Mia Kyricos, MMH ’03, named 2023 Cornell Hospitality Innovator
The Nolan Hotel School is honored to recognize Mia Kyricos for her trailblazing work in defining new wellbeing standards in hospitality.
Founder Kayla Wooley, MBA ’22, Taps into Solution for Understaffed Nursing Homes
Kayla Wooley credits Cornell mentors’ support in her launch of StaffOnTap, a digital marketplace designed to address nursing staff shortages.
Shibui: Natural and Hand-Crafted Skin Care Products for Everyone
Chris Reith, Prarthna Mittal, Lalita Saekang, all MBA ’23, describe working with Shibui, a natural skincare business, through Big Red Microenterprise.
Financing the Energy Transition through Sustainable Investment Banking
Ben Roberts, MBA ‘23, reflects on what he learned about financing the green transition through his summer internship at Nomura Greentech.
Emerging Markets Theme Research Seminar by Scott Rozelle
The Cornell S.C. Johnson College of Business Emerging Markets Theme, in collaboration with China Institute for Economic Research (CICER), the Cornell China Center, and the Emerging Markets Institute, brings together […]
Applied Economics & Policy (AEP) Seminar by Wolfgang Keller
Speaker: Wolfgang Keller, University of Colorado at Boulder Professor Keller obtained his PhD at Yale University in 1995 and is a professor with interests in international trade & investment and […]
Restricting Trade for the Environment? Import Restrictions on Used Vehicles in China
Dyson’s Hui Zhou, PhD ’23, discusses her research on the impact of emission-based import restrictions on used vehicles in China.
Reinventing global value chains in uncertain times
Emerging markets benefit from greater engagement in global value chains but fear a loss of momentum in today’s complex and uncertain world.
Growing a New Future for Wagyu
Masahiro Yoshida, MBA ’23, reflects on his experience as an intern at Ohayo Valley, where he gained a new perspective on sustainable food systems.