BARAN | Climate Change Needs Alternate Perspectives

Every time a debate about climate change arises around me, I grind my teeth and waver. Should I add my opinion? Will others hear my perspective and denounce me as ignorant? Sometimes they do, but I usually speak my mind anyway. I tell them about an alternative perspective that is constantly weighing on my mind: are humans even obligated to try to mitigate climate change?

Through collaboration with Cornell Food Venture Center and Martin Farms, Kelly Coughlin ’93 and Greg Woodworth ’94 transformed their cookie company into a sustainable business that transforms seeds into oil.

Cornell Alums Farm Business From Turning Seeds Into Oil

Kelly Coughlin ’93 and Greg Woodworth ’94 changed their business when they were offered the opportunity to collaborate with the Cornell Food Venture Center and Martin Farms. Stony Brook Wholehearted Foods became “one of America’s few artisan makers of culinary oils made exclusively from domestically sourced seeds.”

Cornell Celebrates 46th Earth Day, Continues to Maintain a Strong Commitment to the Environment, Sustainability and Climate Change

As the Ivy League institution that is ranked number one in the country for sustainability according to the Princeton Review, it is no surprise that Cornell goes all out for Earth Day. So much so, in fact, that the entire month of April has been dubbed “Sustainability Month” for the 10th year in a row. Upwards of 80 events have been held in various locations around campus over the past month — from lectures, to film showings to fashion shows — all committed to spreading awareness about environmental issues and future directions for sustainability. One of the most successful events included “ECOuture,” a fashion show hosted by the Cornell Environmental Collective that took place on Saturday. The show displayed clothing made from completely sustainable materials in order to shed light on the social and environmental justice issues embedded in the clothing industry.