Scientific collaboration advances research while strengthening professional relationships across borders. A recent Israel-U.S. workshop on nutrition, food systems, health, and environmental sustainability brought together approximately 60 participants, including 30 Israeli and 30 American researchers, faculty members, and professionals. The program also supported the participation of 15 doctoral students.
Throughout the workshop, researchers shared current work in nutrition, food systems, health, and environmental sustainability through presentations, discussions, and poster sessions. The multidisciplinary program addressed topics including alternative proteins and cellular agriculture, environmental impacts of dietary patterns, food labeling and nutrition policy, food security, and the role of research in promoting healthier and more sustainable food systems. Discussions highlighted opportunities for future Israel-U.S. collaboration in nutrition security, public health, and sustainability.
A key component of the workshop was the participation of doctoral students, who engaged directly with senior scientists, institutional leaders, and potential collaborators. These interactions provided valuable opportunities for mentorship, professional development, and future academic partnerships. The workshop facilitated connections with representatives from leading institutions including Florida State University, Texas A&M University, Cornell University, and Tufts University, as well as two former presidents of the American Society for Nutrition.
The workshop also provided a framework building relationships with the American Society for Nutrition (ASN) at their annual meeting, NUTRITION 2026, planting the seeds of new synergies and collaboration between the Israeli, U.S. and global nutrition communities. We thank ASN for welcoming more than 20 Israeli researchers, clinicians, industry representatives, policymakers, and early-career scientists. Engagement focused on shared priorities including food innovation and cellular agriculture, front-of-package labeling, nutrition policy, and healthier, more sustainable food systems. With two former ASN presidents and senior U.S. and Israeli leaders participating in the workshop, coordination between BARD and ASN strengthened scientific, professional, and institutional ties and created valuable opportunities for networking, recognition, and future collaboration.
Representatives from major U.S. research and funding organizations participated throughout the program. Andrew Bremer, Director of the Office for Nutrition Research at the National Institutes of Health (NIH), met with student researchers during poster sessions and discussed areas of shared scientific interest. Presentations by Tara McHugh of USDA’s Agricultural Research Service (ARS) and Sheila Fleischhacker of the National Institute of Food and Agriculture (NIFA) highlighted funding opportunities and potential avenues for future collaboration. Wendelyn Jones, CEO of the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), also expressed interest in strengthening ties with Israel’s food innovation ecosystem.
