Announcements

Green Initiatives

Kitchen Garden Project

The W.E. Nature Society undertook a Kitchen Garden Project as part of its commitment to reducing the college's carbon footprint and promoting local food production. A designated plot of land was carefully chosen for this. The project was inaugurated by the Acting Teacher-in-Charge, Sr. Dr. A. Nirmala, who marked the beginning of this initiative by sowing the first seeds. Following this, the Staff Advisors of the W.E. Nature Society, along with the society and Greenovation Club heads, contributed to the planting process under the gardener’s guidance. Several local crops, including pumpkin, spinach, and beans, were selected as the summer crops, while cabbage, tomatoes, chillies, coriander, and brinjal were the chosen winter crops. This initiative has transformed a small patch of land into a productive and sustainable space, showcasing the effective use of natural resources and reinforcing the importance of community efforts in promoting environmental responsibility.

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