This past Wednesday (April 29, 2026), we held a special workshop in honor of Earth Day at the Carasso Center for Innovation in Food Technologies, in collaboration with “Sustainability on Campus at the Technion.”
The workshop facilitators, Amitai and Tomer from the NGOs “Robin Food” and “Eco-Prico”, provided an in-depth overview of the issue of food waste and the ways in which it can be effectively reduced.
Following this, vegetables, spices, and glass jars were distributed, and participants enthusiastically engaged in the preparation of pickled foods.
The activity was insightful, enjoyable, and above all, meaningful – bringing the issue of food waste to the forefront, a matter of significance for all of us, both as a community and more broadly.
We extend our thanks to “Sustainability on Campus at the Technion” for the workshop, to its facilitators, and, of course, to Idan Lerner, our Teaching Coordinator, who organized and brought this initiative to fruition.
Curious to know how the pickles turned out? We promise to share an update in ten days.
