On March 4th, 2026, the workshop “From Leftovers to Jam: Transforming Kitchen Waste into Eco-Enzymes” co-hosted by Choi Kai Yau College of the University of Macau and Oxfam in Macau was successfully held in the College. A total of 20 students participated in the activity, which aimed to promote the environmental concept of “reducing food waste and recycling resources” by guiding participants to turn kitchen leftovers into edible jam and eco-enzymes through hands-on practice.

At the beginning of the workshop, the presenter first elaborated on the global issue of food waste and the significance of kitchen waste recycling. Then, step-by-step demonstrations of jam cooking and eco-enzyme preparation were provided, covering key procedures such as ingredient selection, washing, dicing, proportional mixing of sugar and peels, and sealed fermentation. Participants worked in groups to complete the jam boiling and enzyme bottling under professional guidance, while exchanging daily tips on plastic reduction and leftover handling.

This workshop not only equipped participants with practical leftover utilization skills but also strengthened their awareness of sustainable living, fostering a greener campus atmosphere. In the future, the College will continue to collaborate with public welfare organizations to launch more life-oriented environmental practice activities, contributing to the construction of a sustainable community.

Text: Luo Yubo