Grade 8 students engaged in hands-on workshops focused on sustainability, invasive species management, and traditional Hawaiian food systems for STEAM WEEK.

Grade 8 students engaged in hands-on workshops focused on sustainability, invasive species management, and traditional Hawaiian food systems for STEAM WEEK. 

 

They explored how invasive species can be used as food sources, learned to cook with local resilient plants like taro, banana, and breadfruit, and created eco-friendly art. 

 

Students deepened their understanding of ecological stewardship, cultural preservation, and care for God's creation while working collaboratively on real-world sustainability projects. These projects highlighted the importance of nurturing the land as a reflection of God’s provision and goodness.

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