Organisation
KFBG (Green Hub)
Description
• Fermented food tour – linking visible and invisible parts of nature, such as microbial activity.
• Experience making traditional fermented foods and learning the sustainable living principles from traditional living wisdom.
• Enjoy the local organic seasonal ingredients and learn about seasonal planting.
• Explore the role of microorganisms in resource recycling through food waste composting principles.
• Review the sustainability of the food system by analyzing food nutrition labels.
• Introduce low-carbon diet principles and cultivate awareness of food systems and life literacy.
Learning Outcomes
1. Learn about the culture of fermented food, its derived benefits, and the traditional wisdom of food preservation.
2. Understand the relationship between microbial action and the human body; explore topics related to food nutrition and health.
3. Understand the principles of a low-carbon diet, equipping students with the ability to make healthy food choices.
4. Explore food systems, food waste resource management, and their impacts on the environment.
5. Cultivate food literacy and essential life skills.
Related Subjects
Cross-curricular / Whole-school
Primary: Humanities / Science
Secondary: CSD / Science / Biology
Topic
Sustainable Consumption
Grade
Primary Upper (P4–P6), Whole-School (Secondary)
Format
Workshop
Location
Off-site / Field Trip
Language
Bilingual
Participant Number
22 - 35