Haridwar University recently celebrated World Food Day with great enthusiasm, bringing together students, faculty, and staff to promote the importance of sustainable, healthy, and climate-friendly eating habits. The event saw the active participation of about 250 students who organized various stalls, displaying an array of delicious and nutritious foods from different parts of India.
The food stalls were the highlight of the day, showcasing both traditional and modern culinary delights. Dishes like Litti Chokha, fast food, and curd vada attracted the most attention. Curd vada, in particular, became a crowd favorite, appreciated for its unique flavor and refreshing taste. The wide variety of food on display represented India’s rich food culture and traditions, while also promoting the idea of eating in a way that benefits both personal health and the environment.
The event also stressed the importance of regional diets in India, with a focus on how local ingredients contribute to a healthier lifestyle. In North India, the consumption of protein-rich pulses, fiber-filled vegetables, and grains like wheat, barley, millet, and ragi is common. These ingredients are part of everyday meals and are known for their nutritional value. On the other hand, South India’s diet features rice-based dishes like Idli and Dosa, often accompanied by dal, sambhar, and chutneys, providing a wholesome and balanced diet.
In addition to the food stalls, the event included debates and poster presentations on topics such as the benefits of organic grains, vegetables, and the importance of increasing the intake of fruits and vegetables for overall well-being. The students discussed the significance of consuming organic produce and how it contributes to both human health and environmental sustainability.
The program was officially inaugurated by Prof. Brijmohan Singh, the Pro Vice Chancellor of Haridwar University. Several prominent figures from the university graced the occasion, including Dean Dr. Aadesh Arya, Dean of Agriculture Dr. Sanjay Kumar Sharma, Prajwal Chaudhary, Manisha Saini, Dr. Rohit Gangwar, and Aakshan Singh, along with Dr. Deepak. Their presence added to the significance of the celebration, inspiring students to continue promoting healthy and sustainable eating practices.
World Food Day at Haridwar University not only celebrated the joy of food but also aimed to raise awareness about the role of nutritious diets in improving health and protecting the environment. Through such events, the university continues to foster a culture of sustainability and health consciousness among its students and the wider community.
