Students Imagining “The World that Christ Desires” A Global Reflective Project!
By Beatrix Andrada
May 12th, 2021

In welcoming Earth Day, as our concrete mission to restore our planet and to mitigate the impact of climate change, spread love, hope and respond with the Universal Apostolic Preference “to accompany the young in the creation of a hope-filled future”, two of our Scientific Creativity of Canisius College Students or Kreativitas Ilmiah Siswa-Siswa Canisius College (KISS CC) Javier and Radya, would love to share their scientific action project that they have done to save our precious earth. 



In facing the problem of the incremental amount of waste produced on this earth that delivers the impact of Global Warming that triggers climate change of getting warmer on our earth, and the damages to earth’s aesthetics as the result of human activities on earth which causes the most significant incremental number of chemical compounds like Carbon dioxide (CO2) and Methane gas (CH4). Both gases are produced from waste of human activities. Therefore, we need a way to manage waste with useful results and as our main mission to improve the ozone layer, save the earth. 

70% of the waste that is disposed on landfill is organic waste which creates bad odors in the environment, reduces the rate of plastic recycling, and reduces the risk of landfill explosion. By producing Eco Enzyme, is one of the solutions to process most of our waste, reduce the landfill burden, and reduce the production of synthetic waste from the packaging of manufactured household products. We also have participated to reduce the burden of the earth, and at the same time we adopt a minimal lifestyle of synthetic chemicals. 


Eco Enzyme is a versatile liquid resulting from fermentation of organic kitchen waste, fruit peels and/or leftover vegetables that have not been cooked and are not rotten, brown sugar and also clean water. The result is a liquid that is brownish in color with a strong, fresh, sour and fermented aroma. The color of Eco Enzyme varies from light to dark brown, depending on the type of fruit/vegetable residue and the type of the sugar used. 

For more information on this excellent project visit the students’ site here!