Harnessing the talents and resources of some 100 scientists to address the challenges of providing enough healthy food for the world’s growing population while preserving and sustaining our natural resources is at the heart of the new vision of the Robert H. Smith Faculty of Agriculture, Food and Environment. Through interdisciplinary work at the Hebrew University’s agricultural campus in Rehovot, researchers develop and share knowledge with colleagues down the corridor and around the world.
The Hebrew University is home to Israel’s only university-level agriculture and environmental management programs, as well as to the unique Koret School of Veterinary Medicine. Hebrew University scientific discoveries affect our lives from what we eat and drink to how we water our plants. Our scientists have developed long shelf-life tomatoes, drip-irrigation and recycling systems to maximize water use, soil solarization to control pests naturally, self-contained aquaculture, healthier peppers, vitamin-enriched rice, chickens better suited to survive hot climates and much more.
Hebrew University scientists are innovators and inspirations in their field. Decades before others recognized the impact of global climate change, Hebrew University experts were greening a desert nation and inventing breakthrough water technologies and transforming Israel from an importer of fruits and vegetables to a major exporter. The same initiative helps to train hundreds of students from developing countries through specialized courses in nutrition and plant science.
The Hebrew University is feeding the world through sustainable agriculture. To support our work in Feeding the World through Sustainable Agriculture, click here.
To learn more about the Hebrew University's Robert H. Smith Faculty of Agriculture, Food and Environment, click here.