Ranchi, Feb 27: The Faculty of Agriculture at Usha Martin University celebrated Holi in a unique and meaningful way this year, hosting a vibrant campus festival centered on the theme “Organic Gulal and Traditional Cuisine Festival.” The event highlighted eco-friendly practices and encouraged students to embrace natural and sustainable ways of celebrating the festival of colours.Held at the university campus in Angara, the celebration blended festivity with awareness, drawing enthusiastic participation from students, faculty members, and visitors.The programme was formally inaugurated by Vice Chancellor Prof. Madhulika Kaushik and Pro Vice Chancellor Prof. Milind, who jointly cut the ceremonial ribbon to mark the beginning of the event.Addressing the gathering, Prof. Kaushik emphasized that sustainability is now a global responsibility rather than just a local concern.
She noted that institutions of higher education must go beyond theoretical discussions and actively incorporate sustainable practices into their everyday functioning. Appreciating the efforts of the Faculty of Agriculture, she remarked that the university’s organic Holi celebration reflects its commitment to translating classroom learning into real-world action. According to her, such initiatives help nurture a responsible academic culture and build environmental awareness among students.Prof. Milind, in his address, highlighted the practical learning opportunities embedded in the event. He pointed out that organizing and managing stalls offered students hands-on experience in planning, teamwork, budgeting, and marketing. Preparing and selling organic gulal and traditional festive dishes also introduced them to the basics of entrepreneurship.
He added that such activities promote innovation, leadership, and self-reliance—skills that are essential for students’ future academic and professional journeys.A total of 14 stalls were set up during the festival. Students showcased organic gulal made from natural ingredients such as flower extracts, corn flour, and essential oils. The chemical-free colours attracted significant attention for their vibrant appearance and eco-friendly appeal. Alongside the colours, stalls offering traditional Holi delicacies added flavour and warmth to the celebration, creating a lively and culturally rich atmosphere across the campus.The entire event was efficiently coordinated by Priya Priyanka and Juhi Chandra, whose efforts ensured smooth execution and enthusiastic participation. Their leadership played a key role in making the celebration both enjoyable and impactful.More than just a festive gathering, the Organic Holi Celebration served as a reminder that traditions can be honoured while also protecting the environment. By combining cultural festivities with sustainable practices, the Faculty of Agriculture reinforced the message that responsible celebrations can contribute to a healthier community and a greener future.
