2.3: Solid Waste Reduction

Return to Objective 2: Student-driven Sustainability Practices

For our current Green, Healthy, Smart, Challenge Project, students are tackling food waste. In addition to piloting a composting program, students are learning about and promoting different food preservation techniques, including dehydration. Students are also promoting sustainable consumption to their peers, raising awareness around food waste, and sharing strategies to decrease waste school-wide.

Upper Elementary students are also piloting a garden compost project. After assembling the tumbler, students' next task will be to monitor progress and make recommendations for scaling up their model.

In keeping with our school-wide sustainability theme of waste reduction, Adolescent Community (6th-8th grade) launched the Fashion Free Store - a recycled clothing boutique where families can drop off or pick up gently used clothing and accessories. The Fashion Free Store made its debut at the AC's annual Fall Fest on October 25, 2019:

The Adolescent Community makers and crafters focus on different ways to raise money for the AC's end of year trip. In keeping with our waste-reduction theme, the makers and crafters used repurposed items and fabric scraps to make scrunchies for sale. On February 14, 2020, they hosted a pop up to sell their wares; they also had homemade healthy treats available for purchase.

In keeping with our waste reduction theme, students created posters to illustrate their new year commitments to reduce food waste; these displays also serve as visual reminders for the rest of our community to be mindful of waste.

Throughout our school, recycling is a classroom job. Students are responsible for ensuring appropriate materials are placed in the recycling bins and emptying them into larger receptacles located around the school.

Representatives from the Green Committee and school leadership send periodic reminders regarding recycling: