The ACT Community Zero Emissions Grants program supports projects that help reduce emissions and increase the community’s resilience to climate change. Round 6 of the grants program provided over $155,000 in funding for six community-based projects.

St Clare’s College is excited to announce that they are the recipient of a grant to the value of $20,000 which will be used to develop a vegetable garden for a paddock to plate initiative within the junior Food Technology and senior Hospitality classes. A section of the garden will be for Australian native Indigenous plants and herbs that we will use to develop student understanding of these ingredients in modern cookery, as well as in traditional Aboriginal foods. This garden will be used by students in classes, and supported by the broader school community led by the College’s Sustainability Captain and her Sustainability group during lunch time club meetings and extra-curricular activities.

The garden development will also incorporate a composting system to reduce the amount of organic waste from food classrooms currently heading to landfill, an irrigation system to ensure longevity of the plantings over the school holidays, and a small greenhouse for the propagation of seedlings. The incorporation of the garden program, and the paddock to plate approach, will raise awareness and develop practical skills in all students in the College. Ms Ellie Rowland, Leader of Technologies, is a key driver for this program. Ms Rowland is excited by the opportunities to expand current priorities within her portfolio and a renewed focus on student action.

Dr Ann Cleary, College Principal, said “St Clare’s College is an ACT leader in women’s education and believes that education is the key to developing a culture of sustainability. St Clare’s is looking to further develop and embed sustainable practices into every day routines involving staff and students, and to engage with the wider College community in building and supporting this initiative.”

Website: stcc.act.edu.au