Bavarian Raspberry Fudge and Triple Play Chocolate are just a few of the ice cream flavors in production at Cornell University’s new state-of-the-art dairy processing plant. And since the facility in Ithaca, N.Y., opened last August, not only are students and guests able to order up a cone at the Dairy Bar scoop shop but also they can watch the ice cream production in process through a two-story glass wall facing the campus’ main street and an indoor observational balcony.
“We designed the plant very intentionally and it sends a powerful message of transparency. You see that and it links it back to cows as the starting point, realizing where it’s all really coming from,” said Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences. “The plant sends a powerful message to the public about the care with which food is handled.”