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Food systems make up roughly 30% of total greenhouse gas emissions globally. But transforming them could cut these emissions by more than half, according to a report released Oct. 3 from a commission of global experts.

Seven new grants funded by the Polson Institute for Global Development will advance Global Development’s signature strengths in wellbeing and inclusion; environmental sustainability; and food and nutritional security. The collaborations have a...

Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.

Meet Taryn Chung '26, a New York City native, immersing herself in the realm of food systems research with Cornell's Food Systems & Global Change research group within the Department of Global Development. Taryn is a Laidlaw Scholar majoring in...

Meet Daniel Mason-D'Croz, senior research associate for Cornell Global Development's new research group — Food Systems & Global Change. Formerly a Senior Research Scientist and Lead of the Sustainable Food Systems Futures team at the...

A new study shows that it’s possible for the beef industry to drastically reduce greenhouse gas emissions without increasing costs and still meet global demand for meat. But the strategies to achieve this outcome are largely dependent on what cows consume, where beef is produced, how land is managed, and ways neighboring nations work together — with major implications for borderless agricultural policies that best protect the environment.

Plant-based alternatives to beef will help reduce carbon dioxide emissions, but they could disrupt the agricultural workforce, threatening more than 1.5 million industry jobs.