Work to be done before the EWWR:

Gathering data of food waste at school by inspecting school bins on a span of 10 school days.

Collection and weighing of food from bins on each day.

Compiling of data in terms of kilograms per day, and then working out to show an estimate of how much food in kilograms is wasted on a whole scholastic year.

During the EWWR:

Conduct a whole school assembly to inform the school community about the food waste problem in our school. This is to create awareness by showing data and photos as evidence, and also encourage them to be more sensitive to the global problem of food waste and their consequences.

The Eko Skola student will be preparing information boards at the school foyer regarding the problem of food waste generated globally and the present food waste at our school.

Introducing the Food Donation bins whereas students & their household will use these bins to dispose of any spoiled/expired and unwanted food. The food will be collected by Eko Skola students and donated to farmers who raise poultry and other farm animals.

Introducing the traditional organic waste bins around designated school areas, and to be managed by Eko Skola Students. This waste will be composted and used by the school gardening club.

During the inspection days of the school bins it was noticed that a large number of plastic bottles and aluminum cans were disposed by other individuals outside school hours when the school is hosting other local sports clubs. Bins for the BCRS containers will be introduced, and the Eko Skola students will collect these bottles and the money raised from the BCRS scheme will be used for future activities.

 

After the EWWR:

During the Family Day (an activity for the school community) the Eko Skola students will be selling home made pudina. The unsold bread will be collected from bakeries and groceries instead of being disposed, and then used as a main ingredient of the bread pudding. The preparation of the pudina will be done by Eko Skola students together with the students of the extra-curricular Cooking Club using the school kitchen.

An outdoor activity involving harvesting of Seville oranges from Buskett Gardens & school gardens for the purpose of marmalade production, and to be sold during Family Day Activity.

The Gardening club students harvested olives from the school gardens and preserved them in brine.

During the SPMC Family Day the Eko Skola students will organise the annual school bazaar focusing on selling not only second hand items but also food products made from unwanted raw products such as bread, Seville oranges and olives.