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The project was created based on the idea that vegetable waste in the kitchen can still be alive and useful. As a result of my research, I discovered that it is possible to recycle vegetable waste from the kitchen back into nature and that its use has become widespread all over the world in agriculture, animal husbandry and environmental fields. This project was designed to raise awareness among school students that kitchen waste can be recycled in different climate and soil conditions. The goals of our project include teaching and implementing the subjects of protecting nature and the environment, strengthening the soil, fermentation, bacteria, recycling and zero waste to students. ​