Isra-Tech | AgroTech, FoodTech & WaterTech

Technion development - water desalination using vertical wind turbines

Cultured meat and alternative proteins conference at the Technion

Green Innovation From scientific discoveries, to applied technologies. T 3 , the Technion’s technology transfer office, is an important link between academia and industry. Its task is to help budding entrepreneurs commercialize sustainable, high-impact

tech hackathon, focused on coping with extreme heat waves in urban areas. The event, organized by t-hub, the Technion Entrepreneurship and Innovation Center, in collaboration with the Technion Sustainability Center, the Social Hub, and the Technion Student Association, offered students a hands-on experience of understanding the specific challenge, and developing solutions. The winners, ‘SOLARit’ team, proposed a technology which enables the supply of electricity during power outages by using heat from water in solar water heaters. The team also represented the Technion at the international “Green Challenge” hackathon in Denmark. Green Collaboration Among the Technion’s many collaborations on climate related topics, the most recent is with the Israel Innovation Institute’s PLANETech community. Researchers from different academic departments whose studies relate to FoodTech, water, energy and materials, are now meeting with entrepreneurs and investors interested in Climate Tech. The two groups will tackle the important, high impact challenge of how to accelerate the translation of scientific breakthroughs into applications that will help fight the climate crisis.

inventions. Two of the Technion-born companies that have recently made the headlines are H 2 PRO – a green hydrogen start-up which uses innovative green energy technology developed by Prof. Avner Rothschild, Prof. Gideon Grader, and Dr. Hen Dotan, to produce hydrogen efficiently, inexpensively and safely; and Aleph Farms, a food-tech start-up dealing in cultured meat, which has recently managed to produce the world’s first cell-based ribeye steaks, relying on technology developed by Prof. Shulamit Levenberg. Green Campus The fight against climate change is not limited to the laboratories, but permeates every aspect of Technion campus life. Disposable utensils have been replaced by reusable ones, smart air conditioning regulates the temperature inside classrooms, and recently, the Technion is conducting a comprehensive survey aimed at assessing its total carbon footprint. The study analyzes not only electricity and water use, but also transportation, waste, and other areas that impact the environment. Green Education Among the many activities Technion students engage in to tackle climate change, one can name a recent climate

For more information: sustainability.technion.ac.il/en/green-campus/