Sustainability, organic farming, reducing the carbon footprint – these are the buzzwords of the moment where the environment is concerned. Indeed, if we are sensible, we should not consider them as buzzwords but as beacons that guide our choices. This is what the Year 2Ys realised: kitchen scraps can be tomorrow’s food supply.
In an expedition that took them from the kitchen countertops to the garden, these young pupils planted potatoes and garlic. What, until that moment, had been a vegetable they only recognise in a plate, took on a different aura as they realised that it can grow roots and propagate into another vegetable: garlic or potatoes according to what they had in hand.
