The Trash Audit Challenge – Investigating Waste to Reimagine the Future
Theme Waste Awareness, Circular Economy, Critical Consumption Activity Duration 1.5–2 hours Group Size 4–20 participants Objectives Build awareness of local waste patterns and consumption habits Develop practical skills in sorting and categorising waste Use collected data to refkect on lifestyle and propose alternatives Introduce circular economy thinking and waste reduction strategies Description Every day we […]
Forest Garden Planner – Designing a Food Forest for the Future
Theme Ecological Design, Food Sovereignty, Biodiversity Activity Duration 2 hours (can be extended across multiple sessions) Group Size Individual, pairs, or design teams (3–4 participants) Objectives Introduce forest garden concepts and multi-layered ecosystems Develop spatial awareness and ecological observation Apply design thinking to create a resilient, productive space Foster creativity and understanding of species interdependence […]
Living Systems Role Play – Becoming the Web of Life
Theme Ecosystems, Interconnection, Systems Thinking Activity Duration 1.5 hours Group Size 6–20 participants Objectives Embody ecological roles to explore natural interdependence Understand how systems respond to change and stress Cultivate empathy and insight into nature’s web of life Description Everything in nature is connected — and this activity brings that truth to life. In permaculture, […]
Permaculture Principles Challenge – Practising Design for Earth Care
Theme Sustainability Principles, Regenerative Design, Action Learning Activity Duration 1.5–2 hours Group Size 4–25 participants (teams of 2–5) Objectives Deepen understanding of the 12 permaculture principles Practise real-life problem solving through a regenerative lens Encourage teamwork and creative application of sustainability thinking Description Permaculture is guided by a series of timeless principles that help us […]
HEALTHY – Good for us and our planet
Theme Dutch Cuisine Principle 2 Activity Duration 2 hours Group Size 4-6 in a group Objectives • Gaining insight into a healthy plant-based diet • Learning to cook practically with an 80/20 ratio of vegetables/animal proteins • Re ecting on one’s own eating and cooking behavior Description Students analyze existing recipes and revise them according […]