ENVIRONMENTAL SUSTAINABILITY IN ACTION
2023/2024 Academic Year
WORMS REVOLUTIONISING WASTE MANAGEMENT AT LOCAL SCHOOL
“Today’s lesson on wormeries really opened my eyes to the amazing work these little creatures do in turning waste into valuable compost.” – Sitora,
Grade 11, Dover Campus
In a bid to tackle the mounting challenge of food waste, UWCSEA sustainability champions embarked on a groundbreaking initiative, harnessing the power of nature’s decomposers – worms. This year, support from community giving made it possible to purchase three wormeries and their worm inhabitants, sparking curiosity and learning amongst students and staff alike.
The project, initiated to help revamp the school’s composting system, was catalysed by the insufficiency of relying solely on natural microbial processes to manage the substantial volume of food waste generated. The introduction of Malaysian Blue worms in October 2023 marked a pivotal moment, enabling the processing of approximately 40 litres of food waste per month, significantly reducing the burden on traditional waste disposal methods like incineration and hence curbing greenhouse gas emissions.
This initiative has fostered a sense of responsibility and environmental consciousness among a broad group of students. Every month, Grade 5 students collect coffee, orange peel waste, salad and vegetable offcuts from food preparation in the Heritage Cafe and canteen, diverting approximately 40L a month. The after school composting service group then breaks up vegetable waste and cardboard on a weekly basis. Furthermore, integration into the curriculum has enriched learning experiences, with lessons on worm composting being woven into high school Biology, Environmental Science, and English Language classes.
Joshua Nobles, High School Sustainability Coordinator, Dover Campus, notes: “Despite an initial hesitation to handle the worms, the students are learning, and a deeper understanding of the process helped them to overcome their fears; they quickly took ownership of the project and the tasks necessary to keep it going.”
Looking ahead, UWCSEA is committed to expanding its efforts, exploring additional composting methods such as black soldier fly larvae composting and anaerobic fermentation. The journey towards sustainable waste management continues, with the humble worm playing a key part in student learning and development.
GROWING KNOWLEDGE: THE EDUCATIONAL IMPACT OF MUSHROOM CULTIVATION
“The workshop underscored the importance of introducing new, innovative projects that spark optimism and inspiration in our students.”
– Tom Rous, Head of Primary School SSD
In February 2024, 20 teachers and staff participated in a groundbreaking workshop to learn the art and science of mushroom cultivation. Looking to next year, this training will provide the foundation for growing mushrooms in our Middle School Urban Gardening service project as well as part of the wider curriculum through hands-on experiential learning. Immersive projects like this allow us to nurture students’ curiosity and critical thinking skills while fostering a sense of environmental responsibility and community engagement.
The integration of mushroom cultivation into our school curriculum aligns with the immersive learning pillar of the UWCSEA Strategy to 2030. Students will gain an enhanced understanding of biology and environmental sustainability but also explore a practical solution to a lack of fresh food access, particularly in urban settings like Singapore. Moreover, cultivating mushrooms at school serves as a practical lesson in sustainability. Utilising waste materials such as sawdust from our DT department or spent coffee grounds from Sodexo, students learn firsthand the importance of reducing waste and embracing a circular economy. They witness how mushroom cultivation can transform seemingly discarded materials into nutritious food, thereby contributing to a more sustainable future.
The training of teachers in mushroom cultivation combines interdisciplinary learning, environmental stewardship, and practical solutions to real-world challenges that will benefit our students in vvyears to come and empower them to be agents of positive change in their communities and beyond.
GREEN HEART CLASSROOM UNVEILED: NURTURING SUSTAINABILITY THROUGH NATURE
“If we want to help our students to care about the natural world and a develop a sense of agency about the future of our planet, we need them to connect deeply to the world around them— they need to feel the soil between their fingers, understand how planting trees improves our air, and how composting our food waste enables us to also grow nutritious food.” – Ellie Alchin, Director of Teaching and Learning, Dover Campus
The inauguration of the “Green Heart Outdoor Classroom” marked a pivotal moment for our Dover Campus Green Heart space and the College’s commitment to environmental education and sustainability. This innovative space offers students a unique opportunity to learn amidst the tranquillity of nature while tackling real-world environmental challenges.
Central to the Green Heart is the Rainforest Restoration Project, where students actively engage in the preservation of endangered and indigenous tree species. This hands-on experience not only deepens their understanding of ecological systems, but also instils a sense of responsibility towards biodiversity conservation.
A small opening celebration, attended by a passionate group of students, donors, parents, and staff, showcased the transformative potential of the Green Heart and related programmes. Vegan delicacies, sourced from the school’s own campus through the Incredible Edible programme, underscored a commitment to sustainable practices and local food production.
Students were eager to share their knowledge and passion for gardening, composting, and sustainable living practices within this purpose-built space. Their enthusiasm and dedication highlighted the impact of immersive learning environments on fostering environmental stewardship and leadership skills.
As guests explored the meticulously designed spaces, conversations echoed the College’s mission to inspire and empower the next generation of environmental advocates. The event not only celebrated a physical space but also affirmed a dedication to holistic education that prepares students to navigate and shape a sustainable future.
SUSTAINABILITY TAKES CENTRE STAGE AT DONOR CELEBRATION EVENT
“There is a difference between hearing about sustainability and actually being able to implement the learning. By providing students with the opportunity to get their hands dirty and explore sustainability education both in and out of a classroom, UWCSEA really allows us to not only absorb knowledge but also to put that knowledge and understanding into effect.”
– Trisha, Grade 11, East Campus
In March 2024, we welcomed over 100 donors and volunteers at our annual Donor Celebration Event. Held at our partner NParks venue, Hort Park, supporters joined the UWCSEA Foundation team, College leadership, students, and staff to share and celebrate the impact of donor support across the areas of Scholarships, Sustainability, and Innovation in Teaching and Learning.
This year’s Donor Celebration Event showcased the diverse learning opportunities that donor support has helped to advance. Sustainability took centre stage for much of the evening with students engaging guests in conversation and learning at their various live displays.
Dover Grade 11 sustainability changemakers Alex and Luke educated attendees about the invaluable impact of worms in composting and the incredible harvest of teas, jams, vegetables and herbs all grown in the edible gardens. Students also demonstrated the varied and fun avenues sustainability learning can take, by offering our guests a taste of edible insects – a memorable experience for all!
We were also delighted to partner with the East Sustainability Raw Beauty student team to present our donors with handcrafted soaps wrapped in recycled materials as a “thank you” for their support over the last year. We hope that all our guests felt as inspired knowing the difference their generosity makes in the lives and learning of our students.
Thank