Interested in Climate anxiety? Do you work with young people? This one day free training may be of interest.
As we come to the end of our Calm-ey project: Coping with Climate Anxiety: Learning Methods for Mental Health for Young People, we will present the results of the project and hold a training programme at our Green Resource Centre in Floriana this June.
The Zero Waste Campaign Coordinator for Friends of the Earth Malta attended this year’s Zero Waste Europe annual meeting in Montenegro this month. About 60 people from all over Europe and one from the United States/Canada chapter of GAIA gathered to discuss the programs being put in place to reduce waste going to landfills and incinerators.
We are seeking the public’s support to appeal against the approval of PA/1640/20, which involves the relocation of a historic rural watchtower to make way for an unnecessary new road.
We need the public’s help to cover the expenses needed to pursue this legal battle to challenge the Planning Authority’s decision.
From the 12th to 15th May, members of our European network gathered in Valencia for the annual Food, Agriculture & Biodiversity (FAB) meeting, hosted by our partners at Amigas de la Tierra.
Do you have a spare room or flatlet?
Host a European Solidarity Corps Volunteer! We are looking for welcoming people who can offer accommodation for our incoming ESC Volunteers.
European Week for Waste Reduction (EWWR) is a vital annual initiative aimed at promoting sustainable resource and waste management practices - Learn how Friends of the Earth Malta (FoEM) participated in this year's events!
We are looking for your opinion!
Are you running a restaurant, a catering service, or a grocery store in Malta? We would like to hear about your experience with food waste and donations.
In the second episode of Friends of the Earth Podcast, our Zero Waste Campaigner Beth Fitieni has a chat with the trained chef, lecturer, food science writer and gastronomy consultant Keith Abela. They will guide us in a journey around food waste in the Maltese restaurant industry, among leftovers and their low-energy reuse. The main focus of Keith's work is to help businesses not only identify the origin of waste, but also to ensure that the life of food is functionally extended with creative solutions.
