Eco stewardship in SGS 2024
23 May 2024
Discover how SGS Green Champs grew and harvested fresh vegetables, then cooked them into creative dishes, learning the value of urban farming and food sustainability.
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In Term 2, our SGS Green Champs were involved in a farm-to-table project. From germination to transplantation, to growing, and eventually harvesting the Kale and Bok Choy in the school’s Hydroponics Greenhouse, the Green Champs learned about the hard work that goes into every dish on their tables, and the importance of urban farming in Singapore’s journey towards food sustainability.
Students excitedly distributed some of the freshly harvested vegetables to SGS staff, while the rest were brought to the food lab to be cooked into some yummy dishes. They certainly had fun reaping the fruits (or rather, vegetables) of their own labour, and cooking fusion cuisine – including Kale pizza, Kimchi-Bok Choy – whilst enjoying the company of friends and teachers.