Conducted in person during the pandemic, the session introduced the problem of disposables and their impact on Singapore’s overall waste landscape. Participants were invited to create small usable objects from recycled plastics to reinforce the learning points.
Eco-enzyme Workshop with Pacific International Lines (PIL)
Eco-enzyme Workshop with Pacific International Lines (PIL)
Leveraging on orange peels, the session provided an introduction on food waste and invited members of PIL to participate and create their own eco-enzyme. Held as a hybrid session, the session not just allowed participants to meet during the pandemic, but also gained an understanding of the need to minimise food waste.
We led 21 young participants through Chinatown to educate them on the prevalence of single-use packaging. With their help, we interviewed Chinatown hawkers who continue to use disposables e.g. plastic cutlery to understand their reasons for doing so. The young participants then had a lively brainstorming session to discuss solutions to the disposables problem.
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