Sunshine Beach State School has embarked on a project that brings together students, local businesses, and the community in a shared effort to promote sustainability and healthy eating.
The Cup to Community initiative, spearheaded by Year 4 students, focuses on cultivating microgreens in the school's permaculture garden. Guided by specialist outdoor educator Di Seels, the students successfully grew lentil, chickpea and pea microgreens in eco-friendly, compostable cups provided by local café, Sunshine Social.
The initiative began as part of the school's ongoing commitment to environmental education, providing hands-on experiences for students to understand where their food comes from and how it can be grown sustainably.
"The project connects our students with the community while teaching them about sustainability," said Di Seels. "It's been a wonderful collaboration with Pick of the Crop, Sunshine Social, Peregian IGA, and Slow Food Noosa."
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