WGSHA students make eco-friendly diyas to light up DiwaliBy Alexander Chandy
Udupi Today Media Network
Manipal, 17 October 2017: The students of MSc Hospitality and Tourism Management, Department of Allied Hospitality Studies, WGSHA sent out a message with an activity that spoke volumes. They made hundreds of diyas using organic and sustainable environ friendly material like clay and wheat flour for the festival of lights. These diyas will be used for Diwali celebrations at the WGSHA hostels.
Three artistes, Surendran, Srinath and Ravi, guided the student to make the eco-friendly diyas at a workshop here at the college last Friday. The Student Empowerment for Environmental Development (SEED) constituted under the Centre for Hospitality and Tourism Research (CHTR), WGSHA, Manipal University conducted the programme to inculcate sustainable approach in products and processes.
Prof. Parvadhavardhini Gopalakrishnan, Principal, WGSHA, Manipal University demonstrated the preparation of clay diyas to the students. Prof P Valsaraj, Coordinator, CHTR & DAHS briefed the students on the importance of eco-friendly and sustainable practices in Diwali celebrations.
“Sustainable practices are the responsibility of the youth. It has become increasingly important to focus on creating awareness and leaving a positive impact on the society through such workshops. That is the focus of SEED always,” said Anoosha, a student of MSc Hospitality and Tourism Management.
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