Organisation
KFBG
Description
Step 1:
• Farm-to-table carbon footprint
• Hong Kong food waste and food rescue cases
• Low-waste food practices (smart ordering, leftovers, local & seasonal food)
• One-week food diary and carbon analysis
Step 2:
• Eco-Garden and Food Forest visit
• Interactive agri-food games
• LOVERS low-carbon diet principles
• Local organic farming and climate change
• Low-carbon & rescued-food snacks
• Low-carbon menu design
Learning Outcomes
Step 1:
• Knowledge: Understand food carbon footprints and food waste impacts.
• Skills: Analyse eating habits and carbon emissions through food records.
• Values: Build awareness of food appreciation and waste reduction.
Step 2:
• Knowledge: Understand food sources, LOVERS low-carbon diet principles, and climate links.
• Skills: Explore food origins and design low-carbon menus.
• Values: Develop respect for land, resources and human–nature interdependence
Related Subjects
Cross-curricular / Whole-school
Primary: Humanities / Science
Secondary: CSD / Geography
Topic
Biodiversity & Nature-based solutions
Grade
Primary Upper (P4–P6), Whole-School (Secondary)
Format
Step 1: School Talk / Assembly
Step 2: Programme / Course
Location
Step 1: In-school
Step 2: Off-site / Field Trip
Language
Bilingual
Participant Number
<150