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Students from Greece participating to the Erasmus+/eTwinning project "Mediterranean Diet for Overall Health", besides the activity described in the Twinspace of the project in ESEP platform, took part in a workshop centered on food waste valorization as part of Global Recycling Day 2025, which had as its international theme for 2025: "Breaking Barriers: A Revolutionary Blueprint for the Waste Management Crisis." The activity examined how science and innovation can turn discarded food by-products into useful resources. Students in this workshop learned how to turn common kitchen trash into a bio-based solution with practical food technology applications by using fruit peels and vegetable trimmings to make natural preservatives, chips, soup stocks and pectin. By highlighting the need of education, creativity, and sustainability in addressing trash issues, the activity linked local environmental consciousness with global bioeconomic concepts.

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There were workshop at Namık Kemal Anadolu Lisesi and create materials by recycled materials. Students learned to fight wasting and protect environment

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In 2o Esperino EPAL Acharnon, students carried out a school recycling project aimed at promote proper waste sorting and raise awareness about environmental responsibility. As part of the project, they regularly emptied the school’s recycling bins every two weeks and carefully monitored their contents.

They informed their peers on how to recycle correctly. Each time the bins were emptied, the students weighed and recorded the recyclable materials, separating correctly sorted items from those placed incorrectly.

At the beginning of the project, 40% of the recyclable materials were incorrectly sorted. By the end of the third month, this number dropped to just 15%. In total, students collected and properly sorted 96 kg of paper, 42 kg of plastic, and 18 kg of aluminum. Their efforts significantly improved recycling accuracy and reduced contamination in the bins.

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Antonia A, Maria Ch, Katerina D & Eleni L, 2o Esperino EPAL Acharnon

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Antonia A, Maria Ch, Katerina D & Eleni L, 2o Esperino EPAL Acharnon

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Ingredients:

½ cup cornstarch

½ cup water

a few drops of food coloring

a few drops of glycerin

Instructions:

1. Mix in a bowl, combine the cornstarch and water. Stir until it forms a smooth, runny paste.

2. Add a few drops of food coloring and mix well.

3. Add a few drops of glycerin to make the final product more flexible.

4. Pour the mixture into a small saucepan and heat over low to medium heat. Stir constantly to prevent clumps.

5. After a few minutes, the mixture will start to thicken and turn into a dough-like consistency. Continue stirring until it pulls away from the sides of the pan.

6. Remove from the heat and let it cool for a few minutes until it’s safe to touch.

7. Create the shapes you like and let them air-dry overnight.

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How we recycle in SLovakia

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Bioplastic out of expired corn flour, EPAL Nafpaktou

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Bioplastic out of expired corn flour, EPAL Nafpaktou

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Recycling aluminum from orangade packaging to make decorative items, EPAL Nafpaktou

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Recycling aluminum from orangade packaging to make decorative items, EPAL Nafpaktou