KUCHING: The ACCCIS will organise the ‘How to Retain the Blue Sky 2.0’ Eco Enzyme Public Workshop, to emphasise the importance of green economy and sustainable development.
Organised by the Associated Chinese Chambers of Commerce and Industry of Sarawak (ACCCIS) in collaboration with the Kuching Chinese General Chamber of Commerce and Industry (KCGCCI), the workshop is open to the public and will be held on June 27, from 8:30 am to 4:30 pm at the Chung Hua Middle School No. 1, Kuching auditorium here.
The initiative aims to support Sarawak’s Post COVID-19 Development Strategy 2030 (PCDS 2030), while raising public awareness on resource recycling, food waste reduction and environmental conservation.
Participants will have the opportunity to learn from veteran Malaysian eco enzyme trainer, Chan Thim Meng, and his team, who will conduct a series of five lessons covering eco enzyme household applications, home care and emergency response, environmental purification, agricultural applications and sustainable social development.
Eco enzyme is a natural liquid produced through the fermentation of organic kitchen waste such as fruit peels and vegetable scraps. Besides helping to reduce food waste, it can also be applied in household cleaning, gardening and environmental maintenance.
In recent years, eco enzyme practices have gained increasing recognition among environmental organisations, schools and community groups worldwide as a practical and sustainable approach to waste reduction and environmental stewardship.
The programme has received support from the Ministry of Public Health, Housing and Local Government Sarawak, Kuching South City Council (MBKS), the Natural Resources and Environment Board (NREB), Kenanga Investment Bank Berhad, China Road and Bridge Corporation (CRBC), and BGC Construction Sdn Bhd.
ACCCIS encourages members of the public, teachers, parents, environmental enthusiasts and individuals interested in sustainability to participate and learn simple yet practical ways to incorporate environmental practices into their daily lives.
The workshop is now in its final registration phase, closing on June 20 or once fully booked, with limited seats available.
Breakfast, lunch and refreshments will be provided, while participants are encouraged to bring their own drinking water and reusable utensils such as bowls, chopsticks and spoons to help reduce single-use waste.
