Middle School

ISB Middle School students demonstrated great care, courage, and commitment through various service clubs, events, and trips this past year. Here are some of the highlights from the 2021-22 school year.

The COVID Relief Club focused on helping those most impacted by COVID - mainly by working with iCare to get food and financial donations, raising over THB 100,000. ISB hosted a Service Conference, where 10 Middle School students volunteered to run ice breakers and a simulation on sustainability called “Tragedy of the Commons.” We also hosted Shark Guardians at ISB for an assembly to educate our students about shark conservation.

With the TerraCycle Thai Foundation, MS students went on a trip where they cleaned out the klongs in Bangkok. In total, they removed 1,065 kg of trash. Students also worked with Ocean Cleanup at an event to witness the Memorandum of Understanding (MOU) signing with the Ministry of Natural Resources and Environment. This MOU will bring interceptors (river clean-up devices) to the Chao Phraya river.

Finally, an entirely new concept this year was having Grade 7 be the centerpiece of environmental education in the MS. Students went on various environmental service trips. The goal is to grow these trips into larger service projects now. The trips included:

• TerraCycle: students cleaned waste out of the Ladprao klong and learned how recycling doesn’t work the way people think it does

• iCare: students visited disadvantaged communities to provide food for people in desperate situations

• SOS: students gathered food leftover from hotels and restaurants to feed those in need

• OC Organic Shop: students learned how to reuse and refill many everyday household items from a zero-waste shop in the Nichada community

• OurLand: students learned about elephants, sustainable living, planting trees, and buying land

• Bring The Elephant Home: students studied the human-elephant conflict

• LoveWildlife: students discovered the impact of trash on marine life

• Happy Grocers: students learned about sustainable, regenerative farming and understanding the impact of food choices