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Last weekend, LTD “ZAAO” (ZAAO) hosted the third session of the adult non-formal education program “Saving the Family Budget by Living Greener” at the Regional Circular Economy Education and Competence Center. This time, the session focused on the topic “Food and Biodegradable Waste,” where more than 20 participants explored how biodegradable waste (BIO waste) is transformed into a valuable resource – compost.

The event began with a tour of the biodegradable waste processing plant, which, thanks to the numerous questions from participants, turned out to be particularly dynamic and significantly longer than initially planned. Visitors had the opportunity not only to observe the plant's operations but also to see and touch the industrially produced compost, which has already helped the first green onions sprout in the spring garden of the Nature and Technology Park URDA.

In the educational part of the event, compost ambassador Zane Kopštāle emphasized the importance of developing daily habits that help reduce waste and improve soil quality. “Sorting should be as natural as your morning cup of coffee – done without thinking, as part of your daily routine,” she pointed out, encouraging attendees to assess their household habits and see composting as a natural part of them.

Since most participants already had experience with composting, the lecture turned into an engaging discussion, exploring questions such as “How can composting be accelerated?”, “What affects compost quality?”, and “How do you know when compost is ready?” At the same time, the basics of composting were also revisited, answering fundamental questions like “Why?”, “How?”, and “Where to start?”

In the practical part, participants created their own compost “burger,” layering materials and learning about their proportions and importance in producing high-quality compost.

The event also featured a presentation by Ieva Freimane-Mihailova, Head of ZAAO’s Environmental Education Department, who provided insights into the behind-the-scenes of the food system and emphasized that change begins even before waste is created. She noted: “We often forget how many resources are consumed to bring food to our table—water, energy, transportation. And then it ends up at the back of the fridge, forgotten and spoiled. But each of us can be part of the solution by thinking ahead, even at the store, about how much we truly need. After all, the easiest waste to recycle is the one that never exists in the first place.”

To ensure that parents could fully participate in the event, a special “children’s corner” was created—a Stop Motion animation workshop led by Lāsma Lopatko. In the workshop, children developed simple scripts, drew characters, and transformed them into short 15-second video stories.

The animations depicted a simple action—disposing of bio-waste, such as cheese, a tomato, and an apple core, into the brown container. While preparing their materials, the children actively engaged by asking questions about bio-waste and sharing their own experiences at home.

At the end of the event, a shared conviction emerged—circular thinking begins with awareness and small, everyday choices that each of us can implement.

The upcoming sessions will focus on energy efficiency, water conservation, and biodiversity preservation, offering practical tips on how to live smarter, more eco-friendly, and cost-effectively in daily life.