CLIMATE. The queue to access the very first Israeli climate technology fair in Tel Aviv was long but full of good humor and German, Portuguese and Hebrew were heard.
“The fact that many here are wearing jeans and t-shirts is a sign that they come from the tech industry and are coming to do business,” one attendee noted Wednesday.
The queue was moving slowly, at the Rabin Center exhibition center, when a young man, dressed in the “uniform” of the tech said: “I am an exhibitor”, which earned him a quick integrated into the conference space. “It’s a bit like sesame, in the queue at the airport,” he joked.
The COVID-19 pandemic has prevented people from travelling, just as it has deprived the business world of many fairs and shows.
This was Israel’s first-ever exhibition dedicated to global climate technology, a booming sector to which Israeli technologies hope to contribute to provide solutions to the major challenges facing humanity.
Tomorrow.io, for example, develops weather intelligence software, SeeTree has built a tree intelligence network to boost crops, Asterra, a satellite system capable of locating and analyzing water leaks from underground pipes. , and Terra Space Lab (TSL) presented its space-based system for early detection and monitoring of environmental events such as forest fires.
Exhibitors were welcomed in temporary structures made of materials developed by UBQ, a start-up that recovers unsorted household waste by transforming it into recycled thermoplastic. Multi-layer PVC panels made with UBQ products have replaced oil-based plastics used for conference infrastructure, which has a much higher carbon footprint.
“All of these structures were made by us,” says Tato Bigio, co-CEO and co-founder of the startup, proudly pointing to the square structures visible under a tent-like pavilion.
“The cleantech sector is gaining momentum in Israel, and there are an impressive number of startups on display today. »
When he founded UBQ in 2012, he explains, there weren’t many climate-tech companies in Israel.
During the show, the foodtech start-up Solato offered participants fresh ice cream prepared on site. I personally tasted a nocciola (hazelnut) flavored ice cream, made from capsules similar to those used by espresso machines, just a little larger. These capsules, which contain water, fruit concentrate or nuts, fiber and sugar, are inserted into the ice cream maker – the size of a small countertop water cooler – which reads the QR code and processes the request. The polypropylene capsule, once emptied of its ingredients, is used to serve the ice cream.
This ice cream-making process uses 85% less energy than a conventional method because it requires less refrigeration – the ice cream is served on the spot – and its carbon footprint is 95% lower, the company claims.
The coincidence of production and consumption is why sugar and fat levels are also lower, adds food technologist Yaron Renasia, because both act as preservatives in the traditional ice cream-making process.
TIMES OF ISRAEL. COPYRIGHTS.