Sustainability in Action Across Our Campus

Low-Waste Events
Thank you to our students, staff, and families for your wonderful collaboration in making both the School Musical and the Festive Fair successful low-waste events. It was encouraging to see so many community members bringing their own containers, parents renting reusable sets, and stalls choosing reusable cups. These collective efforts significantly reduced waste and reflected a shared commitment to sustainability. This approach will continue at Intercultural Day on Friday, 30 January.

In total, 59 cups and four full reusable sets were rented at the Festive Fair, with special thanks to Kru Nat and the Grade 7 students who supported the counting and organisation.

Community Compost Station
Our community compost station, built by students, staff, and parents in early November, is now an active part of daily school life. Primary Manta Guardians have been collecting fruit peels during snack time, while secondary students regularly help turn the compost. Clear signage supports correct use, and families are welcome to bring suitable green or brown compost materials from home.
This shared initiative highlights how small, consistent actions can create meaningful impact.

Butterfly Pea Tea Project
Grade 4 students have been leading sustainable learning through their butterfly pea tea project. From harvesting and drying flowers to packaging tea in reusable jars, students explored waste reduction, responsible resource use, and sustainable food practices. Customers are encouraged to return jars for reuse and receive a discount, reinforcing circular consumption.

The project supports SDG 12: Responsible Consumption and Production and strengthens students’ research, collaboration, and critical thinking skills.

SmartBin AI – Using Data for Change
SmartBin AI data continues to help our school better understand food waste patterns. Findings show that steamed rice accounts for over half of total food waste, followed by items such as fried noodles and prepared dishes. Using this data, students and staff can take targeted action, including adjusting portion sizes, improving menu planning, and promoting food awareness.

This initiative supports SDG 13: Climate Action and SDG 4: Quality Education, empowering students to use real-world data to drive positive change.