Shoolini University observed Earth Day with a campus-wide celebration that brought together sustainability, innovation, and creativity. Students and faculty members across departments participated in various events to raise awareness and inspire action for the environment.
The focus of the celebration was the Eco-Challenge, which featured four unique categories — Clean Energy Live Demo, Waste-to-Wonder DIY Challenge, Green Bazaar Exhibition, and Poster Making. From solar-powered prototypes to upcycled products and powerful visual messages, participants brought fresh ideas and teamwork to the table.
The School of Pharmaceutical Sciences was named Overall Winner, while the School of Biotechnology and the combined team from the School of Agriculture and the School of Bioengineering and Food Technology secured the first and second runner-up spots.
Highlights from the competitions included:
- Clean Energy Live Demo: School of Biotechnology secured the top position; School of Agriculture was runner-up.
- Waste-to-Wonder DIY Challenge: School of Bioengineering and Food Technology won, followed by the Chitrakoot School of Liberal Arts.
- Green Bazaar Exhibition: First place went to the School of Pharmaceutical Sciences; School of Law and School of Biotechnology shared the runner-up title.
- Poster Making: The Yogananda School of AI, Computers, and Data Science took first prize, with the School of Biotechnology and School of Bioengineering and Food Technology as runners-up.
The event also included a campus cleaning drive in collaboration with Bisleri under its Bottles for Change campaign. This hands-on effort invited students and staff to contribute to a cleaner environment and highlighted the importance of plastic recycling.
A sketching workshop by local artist Sanjeev Chauhan added an artistic element to the day. Students learned key techniques and explored environmental themes through their drawings.
The Green Bazaar added colour and flavour to the event, offering handmade cards, eco-friendly items, natural drinks, mango cheesecake, chocolate-dipped strawberries, and dishes from Northeast India — reinforcing the event’s focus on sustainable living.
Director Sustainability Poonam Nanda said the event stood out for its energy and collaboration. “This celebration brought together action, creativity, and responsibility. It was encouraging to see how wholeheartedly our students and faculty engaged with sustainability,” she added.
April 24, 2025
