From the Principal
June 5 each year is World Environment Day; a time for global reflection on the health of our planet and our responsibility to protect it. The 2026 theme emphasises the urgent need for climate action, highlighting the interconnected crises of climate change and global degradation. The 2026 theme also aligns closely with the call of Pope Francis in his encyclical Laudato Si, urging humanity to care for ‘our common home’, with a similar sentiment echoed by Pope Leo XIV, who has also spoken of the need for humanity to unite scientific progress with ethical responsibility, ensuring an ongoing emphasis on the care for creation.
As we know, our own Ignatian tradition invites us to ‘find God in all things’ including in the natural world and to act with responsibility and justice. More specifically, we are invited to consider how our choices impact the earth and its vulnerable communities and how we might act with greater gratitude, responsibility and hope.
The call to ‘think globally and act locally’ is an important reminder that small actions matter in reducing waste, conserving energy and water, planting trees and supporting sustainable practices, all contributing to the protection of our environment.
What are we doing as a College to ensure local impact?
Thanks are extended to our College’s Sustainability Coordinator, Mr Adrian Sims, for his leadership of our local impact:
As of 2024, the College replaced the use of plastic bin liners in all internal bins used throughout the College with plant-based compostable products. This shift to compostable products will save thousands of plastic bin liners from going to landfill every year. The College is also currently sourcing sustainable, practical bin liners for the external bins.
Compost tubes have also been installed in the garden beds around the commercial kitchen that have been stocked with composting worms. Nearly all the organic food waste generated by the Canteen and commercial kitchen is now being composted in these tubes instead of going into landfill.
All the milk purchased now for students and staff use in the commercial kitchen, Food Technology classes, Circle of Friends Café and College staffroom now comes in cardboard recyclable packaging rather than plastic packaging.
The College has dedicated bins for Cash for Containers, battery, paper and stationery recycling. Our maintenance and ground staff work to ensure we recycle or reclaim as much as possible.
Our dedicated planting program, run over the last five years, aims to provide food sources for the endangered Carnaby’s Cockatoos. Through the efforts of students, staff and our biennial community days, the College has planted hundreds of native plants, including banksias, hakeas, and marri trees, all of which provide important food sources for this endangered species. These native species have been supplemented with plantings of almond, macadamia and pecan trees. Our work in this area led to the College being awarded the Quality Catholic Education Award in the Sustainability category in 2024. The $5,000 prize money that was allocated for this award was spent on the purchase of a Cockitrough, which is an automated watering tower that refills twice daily with fresh water, providing a safe water source for the Carnaby’s and other bird species that visit the College.
During this winter, the College is collaborating with Professor Kingsley Dixon from Curtin University and his team from ‘Corridors For Carnaby’s’ to plant a further thousand banksias on the northern boundary of the College. Carnaby’s have already begun to visit our College to feed on the plants we have planted over the last five years.
Our College Sustainability Club provides students with the opportunity to learn about and take practical steps to help our local environment. The Club is facilitated by our Sustainability Captain, Charlotte Keenan.
Finally, we wish our rowing crews well for tomorrow’s regatta at Champion Lakes which the College is hosting. We also thank all of the parent volunteers who have so generously contributed to the cake stall and will help out on the day at the barbeque.
Daniel Mahon
Principal