Cornell dining halls have already started to open in the fall, but the restaurant industry is already reeling from the economic downturn.
The Cornell Food Innovation Lab (CFIL), a Cornell incubator that focuses on new food products, announced earlier this month that its food innovation program would cease operations on August 31.
The CFIL had been run by Cornell University researchers since 2009, and was meant to support new ideas for food.
In an email to Eater, Cornell said it had no further comment on the closure.
Cornell also shut down its Cornell Kitchen for the Arts program in April.
The program offered an online platform for Cornell researchers to submit ideas for new food and beverage products, with a goal of creating new culinary products for Cornell students.
“This is a huge loss to Cornell’s students and faculty, and it’s going to hurt Cornell,” said Cornell Food Tech Director Matt Lips.
“The program was intended to create and share innovative food and drink ideas with Cornell students and Cornell faculty, but our current funding situation makes this difficult.”
Cornell also announced the closure of its Cornell Food Lab and its Cornell Fresh Food Lab, which offered a food technology platform for food scientists to work on new products.
Cornell students will still have access to the Cornell FoodLab and FreshFoodLab, which were both closed on March 31.
“We’ve got a long way to go, and there are a lot of food innovation students working on food in the lab right now,” said Lips, who said Cornell students were already struggling with food and sustainability issues.
“I’m sad that Cornell has to stop those efforts.
But Cornell’s already losing so much talent and momentum.
We’ve been at this for 15 years, and I’m not surprised.”
The Cornell FreshFood Lab opened in 2016 and the Cornell Culinary Lab opened this year.
The two programs were also both created to support Cornell students pursuing careers in food science, food technology, and food science research.
The food lab’s director, Michelle Zuk, said she had no comment.
“As we begin to re-open, I’m confident that we will continue to develop the food lab and the food tech lab, and continue to support our students in our culinary programs,” she said.
The Cylons and the Food Lab both received $5 million in federal stimulus funding to expand food science and food technologies.
A Cornell graduate student and the Cylon co-founder, Daniel C. Bovell, said Cornell’s food lab will continue as a research-intensive program.
“Our mission and our focus has always been to do new things,” he said.
“But I think now that Cornell is closing, we’re going to focus on our other projects.”
The food tech labs will continue, but “I think there’s a lot more focus now on the Culinary lab,” Boveill said.
Cornell Culichnical Labs is one of four Cornell food labs, and all are focused on food technology.
“Cornell Culichns are not just for chefs,” said Zuk.
“They’re for everyone who wants to build and innovate with food.”
Lips said Cornell Culisine Lab will continue at Cornell Food Labs as a part of Cornell’s Food Lab.
Cornell has a large number of food science students and researchers in food technology and food technology science, including a group that works with the Cornell Lab of Food Science, which is run by a Cornell graduate.
“There’s a really great deal of energy and energy here at Cornell, but we have to be strategic about where we are,” said Boveell.
“It’s not just a food lab.”
Cornell Culicells are also in the process of launching a food education program for its food technology students.
The Culicella program is intended to help students learn about and use technologies to improve food production, packaging, and consumption.
“All Cornell Culices will be in this food industry in the future, and we will be bringing in food scientists and technology from other colleges and universities,” said Raul Garcia, Cornell Culichells director of business development.
Garcia also added that Cornell Culics is also working with Cornell’s Center for Food Innovation to provide training for Culicelli students.
But Boveilll said Cornell could have a harder time recruiting students.
Cornell is not the only one that has been struggling with the food industry.
The Department of Labor estimates that food waste is the leading cause of food-related economic loss in the U.S. According to the Department of Agriculture, approximately 11.2 million tons of food waste were recovered in 2013, which equates to roughly $1.3 trillion.
According a 2015 survey by the Institute of Food Technologists, an independent research group, just 5 percent of Americans said they were familiar with food waste.
A study released last year by the Unequal Distribution Center found that more than 80 percent of households in the United States