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Prevention of Food Becoming a Scarce Commodity:Reduction of Famine Via Education, Achieving Sustainable Consumption:A Case Study of Indian Colleges and Universities


Affiliations
1 Pt. Shambhunath Shukla College, Shahdol, Madhya Pradesh, India
2 Nirma University, Gujarat, India
 

This paper is based on the education for sustainable consumption with regard to colleges/universities/schools and other educational institutions. The authors in this research paper have conducted a research in Awadhesh Pratap Singh University (Rewa), Nirma University (Ahmedabad), Oriental University (Indore), colleges affiliated to RGPV University (Bhopal) and DAV Public School (Burhar). In our study, we analyzed the eating habits and the everyday consumption of food products by students and staff of these educational institutions. We collected data on how cafeteria, canteens and mess serve their food to the students and staff, how much food gets consumed by the students and staffand what quantity of food goes to the dustbin as a waste. In this paper we formed a credential system, which we termed as “Sustainable Credibility Course” which schools, colleges and universities can follow in their curriculum without hurting the final results of students. This course will aim at inculcating sustainable consumption values in the campus as well as outside and the leftover food can be used to feed the people struck by hunger. The student’s or teacher’s profile to be made in the college/school would depend on how he or she has performed in that sustainable credibility course i.e. how many credits he/she has received in this course. The student/teacher or any other worker of that educational institution will, when he or she leaves that institution, get a certificate based on his or her performance in this course just like a character certificate is given to a student presently when he/she finishes his/her education from an institution. Our study aims at the measures to ensure how exactly sustainable consumption values can be achieved through this credit course; what role the administration of that institute will play in that process and how the eating areas of that institution will function; what will be the duties of the students.


Keywords

Sustainable Credential System, Sustainable Consumption, Famine.
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  • Prevention of Food Becoming a Scarce Commodity:Reduction of Famine Via Education, Achieving Sustainable Consumption:A Case Study of Indian Colleges and Universities

Abstract Views: 46  |  PDF Views: 1

Authors

Visarg Mishra
Pt. Shambhunath Shukla College, Shahdol, Madhya Pradesh, India
Ayush Pandey
Nirma University, Gujarat, India

Abstract


This paper is based on the education for sustainable consumption with regard to colleges/universities/schools and other educational institutions. The authors in this research paper have conducted a research in Awadhesh Pratap Singh University (Rewa), Nirma University (Ahmedabad), Oriental University (Indore), colleges affiliated to RGPV University (Bhopal) and DAV Public School (Burhar). In our study, we analyzed the eating habits and the everyday consumption of food products by students and staff of these educational institutions. We collected data on how cafeteria, canteens and mess serve their food to the students and staff, how much food gets consumed by the students and staffand what quantity of food goes to the dustbin as a waste. In this paper we formed a credential system, which we termed as “Sustainable Credibility Course” which schools, colleges and universities can follow in their curriculum without hurting the final results of students. This course will aim at inculcating sustainable consumption values in the campus as well as outside and the leftover food can be used to feed the people struck by hunger. The student’s or teacher’s profile to be made in the college/school would depend on how he or she has performed in that sustainable credibility course i.e. how many credits he/she has received in this course. The student/teacher or any other worker of that educational institution will, when he or she leaves that institution, get a certificate based on his or her performance in this course just like a character certificate is given to a student presently when he/she finishes his/her education from an institution. Our study aims at the measures to ensure how exactly sustainable consumption values can be achieved through this credit course; what role the administration of that institute will play in that process and how the eating areas of that institution will function; what will be the duties of the students.


Keywords


Sustainable Credential System, Sustainable Consumption, Famine.