This exciting yet educational event was called “Butter Up Our Nature”, where all contestants must recycle or reuse the leftover baking ingredients and materials such as eggshells or wrappers. Reusable / Recyclable waste could be used for decoration, plating, fertilizers, DIY crafts and many more.
Through this event, the organising committee aims to enable participants to learn more about the purpose of the World Environment Day and the importance of reducing waste to ensure a sustainable environment. The proceeds of the event were donated to the Malaysian Nature Society, an NGO dedicated to protect and conserve the planet's biodiversity. Aligned to the United Nation’s Sustainable Development Goal No 15: Life on Land, the students of the School of Hospitality managed put together a creative event to advocate for the environment amongst the youths.
This virtual event is part of the Introduction to Events Management module where students are mentored by School of Hospitality’s academicians Ms Hairani M Nur and Ms Farah Atiqah. In this module, basic events management concepts are being introduced and students are required to plan and implement a small-scale event in a practical scenario. With the movement restrictions in place during the COVID-19 pandemic, the events industry is alive and very upbeat even on virtual platforms. This pandemic has also proven that the events industry is highly adaptable and resilient.
Ms Farah Atiqah, lecturer of the School of Hospitality also mentioned, “The students have done a fantastic job in creating a virtual event that incorporates both baking skills and zero waste practices. The notable ones are the winner Mikhail Wong’s effort in reusing the eggshells as a base to plant new seeds and Maureen Raju’s effort in reusing banana peels as a natural fertiliser spray. It is encouraging to see youths being creative in their submissions and at the same time, educating the audiences on methods to reuse or recycle baking wastes.”