Eco-friendly Diya-Making workshop held at WGSHA, Manipal University
Can sustainability and celebration go hand in hand? The students of Welcomgorup Graduate School of Hotel Administration, Department of Allied Hospitality Studies sent out a message with an activity that spoke volumes – An eco-friendly Diya making workshop. The students of MSc Hospitality and Tourism Management came together and conducted this activity to make Diyas for the upcoming Diwali festival using organic and sustainable resources like clay and maida.
October 14, 2017
Artist Surendran, Artist Srinath and Artist Ravi have guided the students on the detailing and importance of simplicity in Diya making. The workshop was planned in a manner that only environment friendly materials were used. Student Empowerment for Environmental Development (SEED) constituted under Centre for Hospitality and Tourism Research ( CHTR),WGSHA, Manipal Academy of Higher Education conducted the programme to inculcate sustainable approach in products and processes.
Prof. Parvadhavardhini Gopalakrishnan, Principal, WGSHA, Manipal Academy of Higher Education has demonstrated the preparation of clay diyas to the students. Prof P Valsaraj, Coordinator,CHTR & DAHS has 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. Our Student Empowerment for Environmental Development project (SEED) focuses on the same”, said Anoosha, a student of MSc Hospitality and Tourism Management.
Students have made more than 250 diyas in the workshop. These diyas will be used for Diwali celebrations at the WGSHA hostels.
Event Date: 12th October 2017