San Remo,
06
December
2013
|
03:31
Australia/Melbourne

Think, Eat, Save - World Environment Day 2013 Schools Expo

San+Remo+Primary+School+students+plant+indigenous+plants+in+the+Barb+Martin+Bushbank+at+the+World+Environment+Day+Schools+Expo+recently.

Around 300 excited and enthusiastic primary school students from across Bass Coast attended this year’s World Environment Day Schools Expo at San Remo recently.

Six primary schools participated in the World Environment Day Expo, supported by Bass Coast Shire Council in conjunction with the Bass Coast Environment Alliance, which aims to raise awareness of global environment issues through educational programs.

Council’s Environment Manager, Alison Creighton, said the theme for this year was Think, Eat, Save, with an anti-food waste and loss message that encourages the sustainable growing, transport, storage and consumption of food.

“Activities included a boat cruise and visit to the fish museum with Parks Victoria and Wildlife Coast Cruises, Bugblitz at Fishers Wetland with Waterwatch, a Dinosaur fossil hunt with the South Gippsland Conservation Society, and a tour of Churchill Island with Phillip Island Nature Parks,” Ms Creighton said.

“There was also planting of indigenous plants at the Barb Martin Bushbank and a visit to the Community Orchard at Wimbledon Heights to plant a bushtucker trail.”

The Gippsland Regional Waste Management Group provided information about waste wise, a renewable energy trailer, and was given an opportunity to build a model sustainable house devised by the Energy Innovation Co-operative.

There was a talk on climate change and stalls from Phillip Island Conservation Society, Birdlife Bass Coast, Bass Coast Landcare, Parks Victoria and Phillip Island Nature Parks.

Ms Creighton said the theme Think, Eat, Save also encouraged students to examine photographs of typical foods consumed by different cultures around the world.

“The displays highlighted the amount of processed and packaged foods consumed in countries such as Australia, the USA and Europe and showed the students less processed diets with dried legumes and fresh vegetables diets from countries across Asia and India,” Ms Creighton said.

“The students gained an expanded knowledge of the global environment and the sustainability challenges faced by all of us towards the future, as well as some great skills and ideas to use around the home.”