Garden workshop

Year 6 students, along with members of the Sustainability Club and Garden Club, recently took part in a hands-on Garden Workshop focused on growing plants from kitchen scraps. The workshop taught students how to turn everyday leftovers, like pumpkin seeds, celery hearts, carrot tops, and mint cuttings, into new plants. They learned simple techniques like rooting celery in water and replanting carrot tops, discovering how easy it is to grow food at home and reduce waste.

The session sparked lively discussions on sustainability and the environmental benefits of reusing kitchen scraps, inspiring students to think creatively about how small actions can have a big impact. With their new knowledge and planted cuttings in hand, students left the workshop excited to continue their gardening journeys at home.

Regards, 

Michael