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Advanced Placement Economics is an intense, hands-on course.

In the hands of a gifted teacher like Staples High School’s Drew Coyne, it can also be a handy one.

Students examine small and large companies, to understand both micro and macroeconomics. Last fall, for example, the COO of Bow Tie Cinemas spoke with them about the evolution, competition and business models of movie chains.

L.L. Bean is far bigger than Bow Tie. Coyne’s class studied supply and demand of boots around the holiday season, then evaluated the cost structure and used marginal thinking to look at feasible options the company could consider.

In most schools, the lesson would end there. But this is Westport — where 1) Bean boots are incredibly popular, and 2) it’s not unusual to have a connection to someone who runs a huge business.

Thanks to a student whose father went to college with L.L. Bean CEO Steve Smith, Coyne arranged a Zoom conference call for his class.

AP Economics students pay rapt attention to L.L. Bean CEO Steve Smith.

Smith began the recent intimate, wide-ranging discussion with background on his route to the top (including AT&T, Hannaford and Walmart International). Then he asked for questions.

Michael Loucas wanted to know “what drives success, particularly for students who are looking at a business path in college and beyond?”

Smith said the #1 key is “intellectual curiosity.” He encouraged the teenagers to explore as many topics as possible, and expand their knowledge of a variety of subjects. He used a “backpack” analogy: bring one through life, to stow away experiences, lessons and skills.

George Englehart asked Smith, “what resource is most important in making a decision?”

The CEO described the need to look at data and current research when facing challenges. He advised against making solo decisions; instead, assemble diverse teams to support open, constructive debate.

“I want a contrarian at my side, a financial-oriented person in another corner, pessimists and optimists all lending their voices” to a conversation, he said.

Yet, he added, once a meeting is over, everyone must have “clarity in the direction of the team.”

Popular footwear at Staples

Ethan Fass — wearing holiday-gift Bean boots — asked about changes in the company’s return policy.

Smith noted its history, including how some customers took advantage of it. Returns without proof of purchase cost Bean nearly $65 million a year.

The conversation even had an international — yet typically Westport — connection.

A couple of weeks ago, Coyne saw former student Kenji Goto at Barnes & Noble. Just before heading to a semester abroad in Switzerland, Kenji — a junior at Emory University — was filling out an internship application for L.L. Bean.

Coyne told him about the upcoming conference call. Kenji joined in from Europe.

And casually mentioned to Smith that he hoped to work for the company this summer.

FUN FACT: This is hardly the first time Staples students have had a chance to talk with an important figure. When physics teacher Nick Georgis ran the Ham Radio Club (the call letters were K1UAT), he arranged sessions with King Hussein of Jordan, and US Senator Barry Goldwater.

No one knows what kind of world today’s children will inherit. Climate change is real — despite our president’s withdrawal from the Paris agreement — and it will have real, frightening impacts on our planet.

Elementary school students may not have heard of the old Earth Day saying: “Think globally, act locally.”

But they’re sure doing it.

Last August, members of Westport’s Green Task Force asked superintendent of schools Colleen Palmer if they could explore a food composting program. She loved the idea, and asked district K-5 science coordinator/Greens Farms Elementary School assistant principal Chris Breyan to serve as liaison.

Soon, GFS formed a Zero Waste Committee. Members included Breyan, several teachers (including one from Saugatuck Elementary), parents, and 3 Green Task Force representatives.

Greens Farms Elementary School.

A trip to Wilton — which runs a robust composting program in every school — inspired the group. They reached out to a variety of stakeholders, like politicians, town employees, waste haulers and Chartwells, the Westport school district food service contractor.

They learned about the colossal waste of food everywhere — including their own school cafeteria. There was clearly a role for composting.

A Green Leaders Club brought students on board. Forty-six 5th graders joined — and went to work.

Since early January — to help raise awareness of both the need and process of composting — they’ve created videos and slide shows; made PSAs; devised training methods like “sorting games” for younger students, and held a poster contest.

A poster contest primed the school for composting.

They’ve done it on their own time too — sometimes giving up recess to work.

Greens Farms was already an environmentally aware school. There’s a garden in back, and nearly every class visits Wakeman Town Farm.

The new initiative will take the school much further. The goal is not just to compost — but ultimately have no waste at all in trash and recycling bins after every lunch.

Another prong of the campaign involves parents. They’re trying to pack “zero waste lunches,” and use reusable bottles and boxes.

“Everyone has been great,” says 5th grade teacher Stacy Fowle. She’s a member of the GFS committee, and a longtime environmental advocate.

Greens Farms El offers 3 choices for waste.

Of course, Greens Farms is not alone. Saugatuck El teacher Ashley Moran — another committee member — already had her workshop students auditing their waste. They examined how much food was tossed out — including some that was never opened or unwrapped — and how much plastic they all used.

“There were silos of efforts around town,” Fowle says. “We want to build networks with all the schools. Things may already be happening that we don’t know about. We’re keeping meticulous notes, and taking photos and videos. We want other schools to replicate this easily.”

Long Lots has already joined the GFS effort.

The week before February break, Greens Farms launched its initiative. “Cafeteria rangers” — 3rd, 4th and 5th graders — guided classmates in sorting their waste. Parents helped younger students.

Cafeteria workers joined in. GFS is composting all waste — including food that was never even served.

Greens Farms students avidly join in the “zero waste” effort.

The project is so big, it won’t fit in the garden. A private firm — Curbside Composting — will pick up all waste once a week.

Funds come from a Westport Public Schools Innovation Fund Grant. It runs through December.

“Everyone is so passionate about this,” Fowle says. “It’s thrilling to see all the momentum from this grassroots initiative.”

“Grassroots” is a perfect word. It means something that starts on the ground.

Composting does — literally.

And — in another sense — “grassroots” implies growth from the ground up.

Today’s Greens Farms Elementary students are tomorrow’s middle schoolers — and Stapleites. They will bring their composting mindset there.

Then they’ll grow into adults.

Sounds like they’re already shaping the world they’ll inherit.