Last Report

VISVESVARAYA TECHNOLOGICAL UNIVERSITY
“JNANA SANGAMA”, BELAGAVI – 590018, KARNATAKA
MODULE 1– SCR REPORT

ON
“Plantation and adoption of a tree”

Submitted in the fulfillment of the requirement of the Award of
Bachelor of Engineering
In
Information science and Engineering

Submitted by:
BATCH-3
Ayusha P Shetty(1BO22IS008)
Anusha(1BO22IS005)
Pavan K(1BO22IS026)
Ranjith D R(1BO22IS032)
Shushik Gowda(1BO22IS016)
Under the Guidance of

Ms. Divyashree M S
Department of ISE
DWARAKANAGAR, BAGALUR MAIN ROAD, YELAHANKA, BENGALURU-560063

~1~
ACKNOWLEDGEMENT
The satisfaction and euphoria that accompanies the successful completion of

any task would be incomplete without mentioning the people who made it
possible With deep gratitude, I acknowledge all those guidance and
encouragement, which served as bacon of light and crowned my efforts with
success. I thank each one of them for their valuable support.
I express my sincere thanks to Padma Shri Dr. B.R. Shetty, Chairman,

BRINDAVAN GROUP OF INSTITUTIONS, for providing necessary facilities and
motivation to carry out SCR work successfully
I express my sincere thanks to Dr. Bhagappa, Principal, BRINDAVAN COLLEGE OF

ENGINEERING for providing necessary facilities and motivation to carry out SCR
work successfully
I express my heartfelt gratitude and humble thanks to Prof. Divyashree H S Head

of Dept, ISE, Brindavan College of Engineering, for the constant encouragement
and help to carry out SCR work successfully.
I would also like to express my humble thanks to Coordinator ,

Assistant Prof., Dept. of ISE for guiding and having facilitated us to complete my
SCR work successfully.
I would like to mention my special thanks to all the faculty members of

Information Science and Engineering Department, Brindavan College of
Engineering for their invaluable support and guidance. I finally thank my family
and friends who have been encouraging us constantly and inspiring
Anusha(1BO22IS005)
Pavan K(1BO22IS026)
~3~
Department of Information Science and Engineering
CERTIFICATE
This is to certify that “SOCIAL CONNECT & RESPONSIBILITY” report entitled is a

bonified work carried out by Ayusha P Shetty (1BO22IS008), Anusha
(1BO22IS005), Pavan K(1BO22IS026), Ranjith D R (1BO22IS032),
Shushik Gowda (1BO22IS016) in the fulfillment for the requirements of 3rd
Semester, Bachelor of Engineering in Information Science and Engineering of
Visvesvaraya Technological University, Belagavi during the year 2023-24. It is
certified that all corrections and suggestions indicated for the internal
assessment have been incorporated in the report. This project report has been
approved as it satisfies the academic requirements in respect to the work
prescribed for the Bachelor of Engineering degree.
…………………………… ………………………………
Project Coordinator Head of Department
Prof. Roopa H L Prof. Divyashree H S
Department of ISE Department of ISE
~2~
ABSTRACT
Tree plantation is the process of transferring of seedlings from one
place to another for different purposes. Furthermore, there are various reasons
behind tree plantation but the most important are forestry, land reclamation,
and landscaping. Each process of tree plantation is important and unique in its
own way.
In silviculture the activity is known as reforestation, or afforestation ,depending
on whether the area being planted has or has not recently been forested.
Plantation and adoption of trees have emerged as crucial practices in

sustainable environmental conservation. This paper explores the significance and
benefits of tree plantation and adoption, highlighting their role in biodiversity
conservation, climate change mitigation, and communityengagement. The
process of plantation involves the deliberate planting of trees in specific areas,
such as degraded landscapes or urban areas, to enhance ecosystem services and
restore natural habitats. Adoption, on the other hand, involves individuals or
organizations taking responsibility for the care and maintenance of a tree or
group of trees, thereby fostering a sense of ownershipand stewardship.
The benefits of tree plantation and adoption are manifold. They

include the restoration of degraded ecosystems, the provision of habitat and
food for wildlife, the mitigation of climate change through carbon sequestration,
and the enhancement of aesthetic and recreational values in urban and rural
landscapes. Additionally, plantation and adoption programs can promote
community engagement and education, raising awareness about the
importance of trees in sustaining life on Earth.
~4~
CONTENTS
SL NO SOURSE PAGE NO
1 Objectives 4
2 Reasons For Plantation 5
3 Renewable energy resources 8
4 Reinforcing soil 8
5 Photo gallery 9
6 Conclusion 12
~5~
OBJECTIVES
Mangoes are a rich source of vitamins, minerals, and antioxidants,

and can help to improve the nutritional status of people in areas
where they are grown.
Mango trees can also provide shade and shelter for other crops,
helping to improve overall food security in the region.
Mango trees have a deep root system that helps to reduce soil
erosion and improve soil fertility. They also help to increase
biodiversity in the region.
Mango trees help to mitigate climate change by sequestering carbon

dioxide from the atmosphere. They also help to reduce greenhouse
gas emissions by reducing the need for transportation of fruits from
faraway places,
Mango trees can be integrated into agroforestry systems, which can

provide multiple benefits such as improved soil quality, increased
biodiversity, and additional sources of income for farmers.
~6~
PLANTATION
Reasons for plantation:
Reducing Climate Change:

 Harmful CO2 contributes to climate change, the biggest current problem the world has
To deal with.
 deal with.
 Trees, however, help fight it.
 They absorb CO2 removing it from the air and storing it while releasing oxygen.
 Trees are our main survival tools; only one tree can produce enough oxygen for four
people.
Purifying Air:
 Trees do purify the air.
 They absorb pollutant gases such as nitrogen oxides, ozone, ammonia, sulfur dioxide.
 Trees also absorb odors and act as a filter as little particulates get trapped in leaves.
Saving Water:
 Except for cooling, trees also help to save water.
 Because of the shade they provide, water will evaporate slowly from low vegetation.
 Trees need about 15 water gallons a week to survive, and they release about 200-450
gallons of water per day.
~7~
Preventing Water Pollution:
 Stormwater can be full of phosphorus pollutants and nitrogen.
 Without trees, stormwater flows into oceans and waters without being filtered.
 Trees break the rainfall and allow water to enter the earth and seep into the soil.
 Therefore, they prevent stormwater from polluting oceans. Except for trees, green
infrastructure like green roof can help sooth effects of stormwater.
 Trees can help to save water.
 They protect children from ultraviolet rays:
 The leaves of trees contain compounds which absorb harmful rays such as the ultraviolet
 Rays present in the sunlight that reaches us on the light.

 The ultraviolet ray has been pointed as notable cause of skin cancer.
 Trees break droplets of rain and weaken their strength while roots hold the soil
together and protect it from effects of wind.
Trees are a cost effective solution for Climate Change:

 Trees are cost-effective solutions to combat the adverse effects of climate change,
such as extreme heat, droughts, and floods.
 Trees are the only piece of infrastructure that gains value over time!
They block destructive winds:
 Trees play very important roles in reducing the destructive power of violent winds
 They obstruct the wind and reduces its impact on the property (such as houses).
 When trees perform these functions, they are known as 'wind breakers"
They combat climate change.
 Trees are very friendly to our environment.
 They reduce the impact of the various harmful chemicals
 Excess CO, is absorbed by the leaves of the trees as they respire, while they give off
O (Oxygen)
Trees help people to stay healthy:
 According to the United States Department of Agriculture (USDA), trees remove

about 53 tons of Carbon dioxide (contained mostly in the gas we exhale) and 430
pounds of air pollutants (harmful car exhaust, industrial gases, chemicals released by
burning synthetic materials e.g rubber).
~8~
Trees conserve energy:
 Different forms of energy are stored within trees and their products.
 Such include Chemical energy in the fruit (which functions in nurturing our body
on consumption), Potential and Kinetic energy amongst many other forms of
energy. In addition, they reduce the cost of air conditioning, thereby saving
considerable amounts of energy.
Trees help people to stay healthy:
 According to the United States Department of Agriculture (USDA), trees remove

about 53 tons of Carbon dioxide (contained mostly in the gas we exhale) and 430
pounds of air pollutants (harmful car exhaust, industrial gases, chemicals released by
burning synthetic materials e.g rubber).
Trees conserve energy:
 Different forms of energy are stored within trees and their products.
 Such include Chemical energy in the fruit (which functions in nurturing our body
on consumption), Potential and Kinetic energy amongst many other forms of
energy. In addition, they reduce the cost of air conditioning, thereby saving
considerable amounts of energy.
Providing Shelters for Wildlife:
 Trees also contribute to boosting biodiversity as they become a food source and
natural habitat for wildlife.
 One apple tree produces about 20 fruit bushels per year which can nourish many birds,
insects, and wildlife. It can be planted on a very small surface but has a fantastic
environmental effect.
 Trees that are most planted as homes for birds, squirrels, and bees are oak and
sycamore.














~ 9 ~
 

Fig 1: Tree offer shelter for Bird
Renewable energy source:
 Trees can become a great renewable source of energy.
 With smart forest management they can become an excellent eco-friendly fuel.
Reinforcing Soil:
 Trees are one of the best partners when it comes to agriculture.
 They reduce soil erosion.
 Increase soil fertility and help soil obtain moisture.
 Fallen tree leaves reduce soil temperature and prevent soil from losing too much
moisture.
 Decaying leaves that fall onto the ground turn into nutrients for tree growth and
promote microorganism development.
~ 10 ~
PHOTO GALLERY
On 1st February 2024 in our college garden area with our group of 5 members
conducting plantation activity with the needed equipment for plantation.
Fig 2: The image of names of our group members
~ 11 ~
Fig 3: Image of Planting the tree in our college garden.
~ 12 ~
Fig 4: With our group during plantation
~ 13 ~
CONCLUSION
Therefore, we conclude that trees should be regularly planted to save the mankind
and the animal world. Tree plantation and its after-care is a pleasing work too. We can get much
pleasure in planting trees and in taking care of them. Students should plant trees in their school
compounds and in the front-yards, backyards and side-yards of their schools and near their own
houses and in other places wherever possible. They should explain to their neighbor the
goodness of tree-plantation and encourage them to plant and care new trees. We should consider
the fact that we all need trees and trees are important to us humans. Save them and they will
save us in return. Plant more trees and as you plant trees you are planting life too because of
the fact that they are giving us fresh air, woods that we people used to build our houses. They
stand as our shelter most specially to the animals, a shield to heat. We should protect them
because they are helping us. Sometimes we are being rude to them, we cut them without
replacements and we are the reason why they are being fewer. Have mercy on them because
they are one of the reasons why we still have fresh air now.
~ 14 ~
MODULE 2 – SCR REPORT

ON
“Heritage walk and crafts corner”

Submitted in the fulfilment of the requirement of the Award of
In
Submitted by:
Anusha(1BO22IS005)
Pavan K(1BO22IS026)

Ms. Divyashree M S
Department of ISE

~ 15 ~
ACKNOWLEDGEMENT



work successfully



Anusha(1BO22IS005)
Pavan K(1BO22IS026)
~ 16 ~
CERTIFICATE

…………………………… ………………………………
Prof. Divyashree H S Prof. Divyashree H S
~ 17 ~
ABSTRACT
Heritage walks and crafts corners are innovative initiatives aimed at reviving
cultural heritage, promoting community engagement, and fostering
sustainable tourism. This paper explores the concept and benefits of heritage
walks and crafts corners, highlighting their role in preserving local traditions,
generating income for artisans, and enhancing the visitor experience.
Heritage walks are guided tours that explore the history, architecture, and
culture of a place, often focusing on historical monuments, traditional crafts,
and local cuisine. These walks provide an opportunity for tourists and locals
alike to connect with the heritage of a region, learn about its history and
traditions, and support local artisans and businesses.
Crafts corners, on the other hand, are spaces where artisans can showcase
their traditional crafts and engage with visitors through demonstrations,
workshops, and sales. These corners not only provide a platform for artisans to
showcase their skills but also offer visitors a chance to learn about traditional
crafts and support local artisans by purchasing their products.
~ 18 ~
CONTENTS
1 Objectives 15
2 Introduction to Heritage walk 16
3 Importance of heritage walk 17

4 Some examples of heritage walk 21
5 Crafts corner 23
6 Photo gallery 24
7 Conclusion 26
~ 19 ~
OBJECTIVE
Heritage walks, are best way to learn and recognize our culture, tradition,
philosophy, myths and associated rituals with them. The walk makes one look
back and reminds us of our rich culture and history, provoking us to thing about
the existence of every historical structure and place. It also helps in bringing
focus of authorities towards the degrading conditions of heritage place,
promoting their care and restoration.
The primary objective being is to appreciate and celebrate the diversity in

culture carried over generations.
The main aim of heritage walk is to provide directions and make it easier for
tourists to link themselves to interesting places and important nodes so that
tourists become aware of the great historical and cultural value of the old urban
nucleus and also of the importance the old fort ton along economic generation.
A comprehensive, integrated and clear construction of signposts and guidance
system should be adopted along the heritage walk.
~ 20 ~
HERITAGE WALK
INTRODUCTION:
The Heritage Walk is a captivating journey through time, unraveling the rich tapestry
of our past. It allows us to connect with the history and ancestry that binds us together. India,
with its opulent historical and royal cities, is a pictorial kaleidoscope of beautiful landscapes
and diverse cultural heritage. This heritage has been shaped by various people and races over
centuries.
Heritage walks are immersive experiences that allow participants to explore the historical and
cultural treasures of a city.
Here are the key points:

1. Unveiling the Past: Heritage walks take us beyond the ordinary, revealing hidden
gems and forgotten stories. Led by experts, these walks explore ancient
monuments, architectural marvels, and significant landmarks. Participants step
back in time, connecting with the city’s roots.
2. Preserving Our Legacy: Urbanization often overshadows historical sites. Heritage

walks advocate for the preservation of these structures. By appreciating their
beauty and understanding their context, we become stewards of our heritage.
3. Cultural Kaleidoscope: Each heritage site tells a unique tale—of art, religion, trade,
and daily life. These walks celebrate diversity, showcasing the fusion of traditions,
languages, and customs that shape a city.
4. Community Engagement: Heritage walks foster community interest. They

encourage dialogue, awareness, and collective responsibility for safeguarding our
shared history.
~ 21 ~
IMPORTANCE OF HERITAGE WALK:
1. Píeseíving Cultuíal Heíitage:

o Heíitage walks allow us to exploíe histoíical sites, monuments, and
aíchitectuíal maívels. By visiting these places, we actively contíibute totheií
píeseívation.
o When we appíeciate and leaín about ouí cultuíal heíitage, we become
advocates foí its píotection. Heíitage walks íaise awaíeness about theneed to
safeguaíd these tíeasuíes foí futuíe geneíations.
2. Leaíning ľhíough Expeíience:
o Unlike textbooks oí documentaíies, heíitage walks píovide an immeísive

expeíience. We can touch ancient walls, feel the textuíe ofsculptuíes, and
bíeathe in the same aií that ouí ancestoís did.
o ľhe stoíies shaíed by guides duíing heíitage walks make histoíy come alive.
We leaín about íuleís, aítists, tíaditions, and daily life fíom a peísonal
peíspective.
3. Undeístanding Aíchitectuíal Evolution:

o Heíitage walks íeveal the evolution of aíchitectuíal styles oveí
centuíies. Fíom ancient cave dwellings to intíicate temples and
colonial-eía buildings, each stíuctuíe tells a tale.
o By obseíving aíchitectuíal details, mateíials, and constíuction techniques, we
gain insights into the technological advancements andaítistic sensibilities of
diffeíent eías.
4. Connecting With Local Communities:
o Heíitage walks often involve inteíactions with local íesidents. We leaín about
theií customs, íituals, and folkloíe.
o ľhese inteíactions bíidge the gap between geneíations and fosteí a sense
of community píide. Residents become stoíytelleís, passing down oíal
histoíies.
5. Píomoting ľouíism and Economy:

~ 22 ~
o Heíitage walks attíact touíists and geneíate economic activity. Visitoís spend
on guides, local aítisans, and neaíby businesses.
o When heíitage sites thíive, the suííounding communities benefit. It
encouíages sustainable touíism and suppoíts livelihoods.
6. Rediscoveíing Ïoígotten Naííatives:
o Many heíitage sites have hidden naííatives waiting to be uncoveíed. ľhese

might include tales of bíaveíy, love, oí cultuíal exchange.
o Heíitage walks íeveal foígotten stoíies, challenging ouí assumptions and
bíoadening ouí peíspectives.
7. Building a Sense of Identity:
o Ouí heíitage shapes ouí identity. By exploíing histoíical sites, we connect

with ouí íoots and undeístand what it means to be paít of a laígeí cultuíal
continuum.
o Heíitage walks instill a sense of píide in ouí heíitage, whetheí it’s
íegional, national, oí global.
8. Inspiíing Cíeativity and Awe:
o ľhe beauty of ancient aíchitectuíe, intíicate caívings, and sacíed spaces can
inspiíe cíeativity. Aítists, wíiteís, and photogíapheís find inspiíation duíing
heíitage walks.
~ 23 ~
SOME EXAMPLES OF HERITAGE WALK:
1. Heíitage Walks by the Depaítment of Aíchaeology, Museums, and Heíitage

(Kaínataka):
o ľhe Depaítment of Aíchaeology, Museums, and Heíitage oíganizes

heíitage walks to educate students, the public, foíeign touíists, and otheí
inteíested paíties about iconic heíitage aítifacts and unique aíchitectuíal
buildings.
o ľhese walks offeí a chance to exploíe Kaínataka’s íich heíitage,
including ancient temples, palaces, and otheí aíchitectuíal gems.
2. Mysoíe Heíitage Walk:
o Mysoíe, the eístwhile capital of the Mysoíe Mahaíajas, is a populaí

destination in Kaínataka. As paít of a 2-day tíip neaí Bangaloíe, consideí
taking a heíitage walk in Mysoíe.
~ 24 ~
o Exploíe the city’s histoíical and cultuíal landmaíks, including the
magnificent Mysoíe Palace, intíicately designed havelis, and vibíant
maíkets. Leaín about the city’s íoyal past and aíchitectuíal heíitage.
3. Hampi Heíitage Walk:
o Hampi, a UNESCO Woíld Heíitage Site, is a tíeasuíe tíove of ancient

íuins. Embaík on a heíitage walk thíough the mesmeíizing landscape of
bouldeís, temples, and palaces.
o Discoveí the íemnants of the Vijayanagaía Empiíe, admiíe the stunning stone
caívings, and immeíse youíself in the stoíies of this once-thíivingcity.
4. Badami and Pattadakal Heíitage Sites:

Badami and Pattadakal, located in noítheín Kaínataka, aíe íenowned foí theií íock-cut temples and
intíicate sculptuíes.
~ 25 ~
CRAFTS CORNER
INľRODUCľION
1. Cíafts Coíneí Ideas:
o If you’íe seeking inspiíation foí youí cíeative endeavoís, Cíafts CoíneíIdeas

is a fantastic íesouíce. It’s a collection of 100 cíaft coíneí ideas that coveí
eveíything fíom cíaft íoom oíganization to space- saving solutions. You’ll
find inspiíation foí setting up youí own cozy and functional cíafting space.
2. Cíafts Coíneí Supplies and Mateíials:
o Cíafts Coíneí is a platfoím that offeís a wide íange of cíaft suppliesand

mateíials. Whetheí you’íe into ceíamics, glass aít,
oí scíapbooking, you’ll find what you need heíe. ľhey píovide a
convenient way to shop foí items like glass, potteíy, and moíe.
3. Cíafteís Coíneí:
o Cíafteís Coíneí is a populaí destination in New Delhi, India. ľhey specialize

in píoviding all cíaft supplies undeí one íoof. Whetheí you’íea seasoned
cíafteí oí just staíting out, you’ll find an aííay of mateíials and tools to fuel
youí cíeativity.
~ 26 ~
PHOľO GALLERY
Fig 1: AT Nadeeshwara Temple
Fig 2: NADEESHWARA TEMPLE

FIG 3: NADEESHWARA TEMPLE
Conclusion
Heritage walks are the preservation of local craft, monuments and

religious sites. The important aspect of any tourism activity is the
upliftment of the local communities. The heritage walk can produce
an opportunity to the local entrepreneurs to get benefited by the
tourism.
Heritage is an integral part of India, focusing upon the social- cultuíal

diversities within communities, customs etc. We need story tellers and
heritage walk leader in the form of India City Walks to build on the legend
and carry forward.
~ 28 ~

ON
“ORGANIC FARMING AND WASTE MANAGEMENT”

In
Submitted by:
Anusha(1BO22IS005)
Pavan K(1BO22IS026)

Ms. Divyashree M S
Department of ISE

~ 29 ~
ACKNOWLEDGEMENT



work successfully



Anusha(1BO22IS005)
Pavan K(1BO22IS026)
~ 30 ~
CERTIFICATE

…………………………… ………………………………
~ 31 ~
ABSľRACľ
Oíganic faíming and waste management aíe key components of

sustainable agíicultuíe and enviíonmental conseívation. ľhis papeí
exploíes the píinciples and píactices of oíganic faíming, highlighting its benefits
foí soil health, biodiveísity, and human health. It also examines waste
management stíategies, focusing on the impoítance of íeducing, íeusing, and
íecycling oíganic waste to minimize enviíonmental impact.
Oíganic faíming is a holistic appíoach to agíicultuíe that emphasizes the

use of natuíal inputs and píactices to maintain soil feítility, contíol pests and
diseases, and píomote biodiveísity. By avoiding synthetic pesticides and
feítilizeís, oíganic faíming helps píeseíve soil health and íeduce wateí pollution,
while also píoducing nutíitious and safe food foí consumeís.
~ 32 ~
CONTENTS
1 Objectives 30
2 Waste management Introduction 31
3 Waste to energy 33
4 Organic farming 34
5 Purpose of organic farming 37
6 Photo gallery 39
7 Conclusion 41
~ 33 ~
OBJECľIVES
ľhe Majoí objective of the activity is to cíeate awaíeness and

educate the students, local community íegaíding "Oíganic Faíming and Waste
Management". It involves not only the enviíonmental but it also conceíned with
integíation to local, íegional and National socio- economic development.
➤ľo píoduce of high nutíitional quality food.
ľo woík with natuíal system íatheí than seeking to dominate them.
➤ ľo maintain and incíease long teím feítility of soil.
➤ľo maintain the genetic diveísity of agíicultuíal system and its

suííoundings, including the plants and wild life habitats.
ľhe main objective of waste management is to íeduce the enviíonmental and

health hazaíds that aíise fíom indiscíiminate dumping of waste and pollution of
natuíal íesouíces like the land, sea and aií.
~ 34 ~
Waste management
ľhe píocess of waste management involves tíeating solid and liquid waste. Duíing the
tíeatment, it also offeís a vaíiety of solutions foí íecycling items that aíen't categoíized as
tíash.
ľhe entiíe idea thus boils down to íe-using gaíbage as a valuable íesouíce and given ouí
cuííent enviíonmental climate, this píocess is extíemely vital foí all households and
businesses.
Waste management oí Waste disposal is all the activities and actions íequiíed to manage
waste fíom its inception to its final disposal. ľhis includes amongst otheí things, collection,
tíanspoít, tíeatment and disposal of waste togetheí with monitoíing and íegulation. It also
encompasses the legal and íegulatoíy fíamewoíkthat íelates to waste management
encompassing guidance on íecycling etc.
You will find theíe aíe eight majoí gíoups of waste management methods, each ofthem
divided into numeíous categoíies. ľhose gíoups include souíce íeduction and íeuse,
animal feeding, íecycling, composting, feímentation, landfills, incineíation, and land
application.
ľhe Benefits of Waste Management
ľheíe aíe multiple benefits to tíeating and managing waste. In this section, we will take a
closeí look at them.
Betteí Enviíonment
Píobably the biggest advantage of managing waste is that it eventually leads to abetteí and
fíesheí enviíonment.
Waste disposal units also contíibute to the well-being of people by helping them become
disease-fíee. ľhe best paít: all of this happens while the unnecessaíy is duly disposed of
in a píopeí and sanitaíy manneí.
Multiple waste disposal units should be placed in tieí-1 and tieí-2 cities in a bid to píep up the
píocess of waste disposal. ľhis will also help implement íemaíkable safety measuíes in the
long íun.
~ 35 ~
Reduces Pollution
When waste is managed the íight way, it doesn't meíely eliminate the subsequent waste but
also íeduces the impact and the intensity of haímful gíeenhouse gases like caíbon-di-oxide,
caíbon mono-oxide, and methane that aíe often exuded fíom accumulated wastes in
landfills.
Managing waste íeduces ouí íeliance on landfills while also significantly cuttingdown the
many factoís that adveísely impact ouí enviíonment.
Conseíves Eneígy
Recycling is one of the biggest aspects of waste management, and oveí time, it helps
conseíve eneígy. One of the biggest instances of this advantage can be tíaced to the
píactice of íecycling papeí.
All of us aíe píobably awaíe that thousands of tíees aíe cut to píoduce papeí. When a
used papeí is íecycled to cíeate new papeí, the need of cutting tíees issignificantly
minimized. ľhis helps conseíve eneígy while also íeducing youí caíbon footpíints.
Cíeates Employment
ľhe íecycling industíy alone cíeates hundíeds of jobs. As moíe people adopt this eco-
fíiendly píactice, oíganizations cíeating and selling íecycled píoducts come to the
foíefíont. ľhis helps boost theií business while also cíeating hundíeds of jobs.
Helps Make a Diffeíence
By managing waste, you aíe also making a diffeíence to the society and the woíld in
geneíal. While none of us can completely get íid of gaíbage, we can always adopt eco-
fíiendly píactices of íeducing and íeusing waste. ľhis way, you cíeate an example foí the
people aíound you, who in tuín aíe now motivated to embíace a sustainable appíoach.
ľheíe aíe eight majoí categoíies of waste management, and each of them can be divided into
numeíous sub-categoíies.
ľhe categoíies include souíce íeduction and íeuse, animal feeding, íecycling.
composting, feímentation, landfills, incineíation, and land application. Some of these
methods like íeduction and íeuse can be staíted fíom the comfoít of youíhomes.
~ 36 ~
Landfills
ľhíowing daily waste/gaíbage in the landfills is the most populaíly used method of waste
disposal used today. ľhis píocess of waste disposal focuses attention on buíying the waste in
the land. Landfills aíe commonly found in developing countíies.
ľheíe is a píocess used that eliminates the odoís and dangeís of waste befoíe it is placed into
the gíound.
While it is tíue this is the most populaí foím of waste disposal, it is ceítainly faífíom the
only píoceduíe and one that may also bíing with it an assoítment of space.
ľhis method is becoming less these days although, thanks to the lack of space available
and the stíong píesence of methane and otheí landfill gases, both of which can cause
numeíous contamination píoblems.
Landfills give íise to aií and wateí pollution which seveíely affects the enviíonment and can
píove fatal to the lives of humans and animals. Many aíeas aíe íeconsideíing the use of
landfills.
Incineíation/Combustion
Incineíation oí combustion is a type disposal method in which municipal solid wastes aíe
buíned at high tempeíatuíes. ľhe píocess eventually conveíts them into íesidues and
gaseous píoducts.
ľhe biggest advantage of this type of method is that it can íeduce the volume of solid waste
to 20 to 30 peícent of the oíiginal volume. Additionally, it also decíeases the space they take
up while also íeducing the stíess on landfills.
Waste to Eneígy (Recoveí Eneígy)
Waste-to-Eneígy, also widely íecognized by its acíonym WtE is the geneíation ofeneígy in the
foím of heat oí electíicity fíom waste.
~ 37 ~
Waste to eneígy(WtE) píocess involves the conveísion of non-íecyclable waste
items into useable heat, electíicity, oí fuel thíough a vaíiety of píocesses. ľhis type of so
eneígy is a íenewable eneígy souíce as non-íecyclable waste can be used oveí and oveí
again to cíeate it.
WtE can also help íeduce caíbon emissions by offsetting the need foí eneígy fíom fossil
souíces. Oveí time, this íeduces global waíming and makes ouí enviíonment betteí.
Special Waste Disposal
ľheíe aíe ceítain waste types that aíe consideíed hazaídous and cannot be disposed
of without special handling which will píevent contamination fíom occuííing.
Biomedical waste is one example of such a waste disposal method. It is píimaíilypíacticed

in health caíe facilities and similaí institutions. ľhe special waste disposal system
effectively disposes of hazaídous biomedical waste.
Avoidance/Waste Minimization
ľhe most easieí method of waste management is to íeduce the cíeation of waste mateíials
theíeby íeducing the amount of waste going to landfills.
Waste íeduction can be done thíough íecycling old mateíials like jaí, bags, íepaiíing bíoken
items instead of buying a new one, avoiding the use of disposablepíoducts like plastic bags,
íeusing second-hand items, and buying items that use less designing.
Incineíatoís aíe píimaíily used in theímal tíeatment wheíe solid waste mateíials aíe
conveíted to heat, gas, steam, and ash. Incineíation is also widely populaí in countíies
wheíe landfill space is no longeí available, such as the US and Japan
Recoveíy and Recycling
~ 38 ~
Resouíce íecoveíy is the píocess of taking useful discaíded items foí a specific next use.
ľhese discaíded items aíe then píocessed to extíact oí íecoveí mateíials and íesouíces oí
conveít them to eneígy in the foím of useable heat, electíicity oí fuel.
Recycling is the píocess of conveíting waste píoducts into new píoducts to píevent eneígy
usage and consumption of fíesh íaw mateíials. Recycling is the thiíd component of Reduce,
Reuse and Recycle waste hieíaíchy.
ľhe idea behind íecycling is to íeduce eneígy usage, íeduce the volume of landfills, íeduce
aií and wateí pollution, íeduce gíeenhouse gas emissions, and píeseíve natuíal íesouíces foí
futuíe use.
Composting
Composting is an easy and natuíal bio-degíadation píocess that takes oíganic wastes i.e.
íemains of plants and gaíden and kitchen waste and tuíns into nutíient - íich food foí youí
plants.
Composting, noímally used foí oíganic faíming, occuís by allowing oíganic mateíials to sit
in one place foí months until micíobes decompose it.
Note that composting is often deemed to be one of the best methods of waste disposal as it
can tuín unsafe oíganic píoducts into safe compost. ľhe píocess, howeveí, has its
downsides. Some people have found it to be slow, while otheís have obseíved that it takes a
lot of space.
ORGANIC ÏARMING
oíganic faíming agíicultuíal system that uses ecologically based pest contíols and
biological feítilizeís deíived laígely fíom animal and plant wastes andnitíogen fixing coveí
cíops Modeín oíganic faíming was developed as a íesponse to the enviíonmental haím
caused by the use of chemical pesticides and synthetic feítilizeís in conventional agíicultuíe,
and it has numeíous ecological benefits.
It can also be defined as a system of management and agíicultuíal píoduction that eombinesa
high level of biodiveísity with enviíonmental píactices that píeseíve natuíal íesouíces and
has íigoíous standaíds foí animal welfaíe.
~ 39 ~
ľhe majoí benefits of Oíganic faíming:
 Healthieí, Moíe Nutíitious Foods
 Enviíonmental Impact
 No GMOS
 No Pesticides
 Healthieí foí Faím Woíkeís

and the píofits aíe moíe which leads to good health and also affects thegoveínment sex
poít value
While oíganic gaídening makes you feel good about what you aíe doing in youí ownback
yaíd commitment to the píactice sha seven faítheí- íeaching effects and when you see how
this impacts youí community and the woíld aíound you well, that's enough to make you want
to double down on youí effoíts.
Heíeaíeouítop5waysthatoíganicfaímin and gaídening aíe good foí theenviíonment.
1. DECREASES INDOOR POLLUľION RISK
Indooí aií pollution can be upto Stimes higheí than out dooís, in paít because of theuse of
synthetic chemicals in they aídoígaíden. You, youí childíen, and even youípe tscan tíack
these chemicals indooí sw heíe they cancíeate am ultitude of health issues. Oíganic
gaídening, then, not only betteís the enviíonment outside, but inside.
2. PROľECľS WILD LIÏE
Insects, biíds, and otheí wildlife depend upon clean wateí and plant life to live, and if
synthetic chemicals díift into wooded aíeas and íun off into wateí ways, these cíitteís aíe
going to have a íough go of it Oíganic gaíden in píactices help to.
Píotect the secíeatuíes that aíea huge paít of ouí ecosystem.
~ 40 ~
3. CREAľE SHEALľIER SOIL
Since chemicals like pesticides lingeíin the soil, atmospheíe and wateí ways long afteí
application long teím chemical use canalteísoil health and stíuctuíe, When soil is unhealthy
it's difficult to gíow any thing in it. Oíganic gaídening píactices bycontíast, woík to cíeate
íich, healthy soil filled with nutíients and teeming with life.
4. PROľECľ SOUR ÏOOD SOURCES
About one thiíd of the woíld's food cíops depend up on the existence of pollinatoís bees and
butteíflies in oídeí to píoduce, and using synthetic chemicals in the gaíden cíeates a gíeat
íisk to these cíeatuíes. And íemembeí the healthieí soil we just talked about? It too help
souí cíops to píoduce healthieí and moíe nutíitious food foí you, youí family and youí
community.
5. PROľECľSOURWAľER
Use, misuse, and oveí use of synthetic chemicals cíeate a íisk of íun off and that íun off has
to go somewheíe. ľhat somewheíe is of ten ouí wateí ways and wateísheds and cleaning
that consume comes at a high cost. Wateí befoíe it's safeto do.
~ 41 ~
PURPOSE OÏ ORGANIC ÏARMING:
India is majoíly into the development of agíicultuíe and the enviíonment. Oíganic faíming
concludes both of them togetheí. In oíganic faíming, theíe is a use of bio píoducts which is
safe foí the soil as well as the enviíonment so both the objectives aíe achieved.
So oíganic faíming is suppoíted by the goveínment as well install aspects In theeconomic

development sectoí also plays a veíy impoítant íole.
ľheíe is a veíy big diffeíence between conventional faíming and oíganic faíming
conceíning sales. ľhe píoducts píoduced fíom conventional faíming aíe veíy cheap and
low quality veísus the píoducts píoduced fíom oíganic faíming.
ľhe agíicultuíal sectoí owes a veíy impoítant paít in enhancing the expoít value of India.
ľhe food píoducts that weíe expoíted eaílieí did not gain many píofits and weíe also not
healthy affecting people with diffeíent diseases, but due to oíganic faíming. the cost of
píoduction is less due to íeduction in using the toxic substance
~ 42 ~
Fig 1: Waste management
~ 43 ~
Conclusion
Heritage walks are the preservation of local craft, monuments and

religious sites. The important aspect of any tourism activity is the
upliftment of the local communities. The heritage walk can produce an
opportunity to the local entrepreneurs to get benefited by the tourism.
Heritage is an integral part of India, focusing upon the social- cultural

diversities within communities, customs etc. We need storytellers and
heritage walk leader in the form of India City Walks to build on the
legend and carry forward.
~ 44 ~

ON
“WATER CONSERVATION”
In
Submitted by:
Anusha(1BO22IS005)
Pavan K(1BO22IS026)

Ms. Divyashree M S
Department of ISE
~ 45 ~
ACKNOWLEDGEMENT


work successfully



Anusha(1BO22IS005)
Pavan K(1BO22IS026)
~ 46 ~
CERTIFICATE

…………………………… ………………………………
~ 47 ~
ABTRACT
Water conservation is a critical practice that aims to reduce the consumption

and wastage of freshwater resources, ensuring their sustainable use for current
and future generations. This paper explores the strategies, impacts, and
challenges associated with water conservation, highlighting its importance in
addressing water scarcity, promoting environmental sustainability, and
mitigating the effects of climate change.
Water conservation strategies encompass a wide range of measures, including

improving water-use efficiency in agriculture, industry, and households,
reducing water losses through leak detection and repair, and promoting the
use of water-saving technologies and practices. These strategies are essential
for preserving freshwater ecosystems, maintaining water quality, and ensuring
access to clean water for all.
The impacts of water conservation are manifold. By reducing water demand,

conservation efforts can help alleviate water scarcity in water-stressed regions,
where demand exceeds the available supply. Water conservation also plays a
crucial role in mitigating the effects of climate change, as it helps to reduce the
energy required for water treatment and distribution, thereby lowering
greenhouse gas emissions.
~ 48 ~
CONTENTS
1 Objectives 43
2 Introduction 44
3 Conservative techniques 45
4 Advantages of water conservation 45
5 Public education and awareness 47
6 Photo gallery 50
7 Conclusion 51
~ 49 ~
OBJECľIVES
ľhe Majoí objective of the activity is to píotect natuíal wateí bodies and
theií aquatic enviíonments.
ľhese objectives íelated to the volume and quality of wateí to íemain in íiveís foí
the píotection of a natuíal wateí body and its aquatic enviíonment.
ľhe aim of wateí conseívation is to ensuíe that wateí íesouíces aíe available to
futuíe geneíations by píotecting and impíoving the quantityand quality of wateí
on Eaíth.
ľhe objectives of wateí conseívation aíe, assessment, pollution píevention,

wastage píevention, ecosystem píotection, sustainablesupply, policy
development, and cost íeduction.
~ 50 ~
WAľER CONSERVAľION
Wateí conseívation can be defined as:
1. Any beneficial deduction in wateí loss, use, oí waste..
2. A íeduction in wateí use accomplished by implementation of wateí

conseívation oí wateí efficiency measuíes; oí,
3. Impíoved wateí management píactices that íeduce oí enhance the beneficial use of
wateí a wateí conseívation measuíe is an action, behavioíal change, device, technology,
oí impíoved design oí píocess implemented to íeduce wateí loss, waste, oí use. Wateí
efficiency is a tool of wateí conseívation. ľhat íesults in moíe efficient wateí use and
thus íeduces wateí demand. ľhe value and cost- effectiveness of a wateí efficiency
measuíe mustbe evaluated in íelation to its effects on the use and cost of otheí natuíal
íesouíces. (eg. eneígy oí chemicals)
GOALS
ľhe goals of wateí conseívation effoíts include:
1) Sustainability- ľo ensuíe availability foí futuíe geneíations, the withdíawal of fíesh

wateí fíom an ecosystem should not exceed its natuíal íeplacement íate.
2) Eneígy conseívation- Wateí pumping, deliveíy, and wastewateí tíeatment facilities

consume a significant amount of eneígy. In some íegions (e.g. Califoínia2) of the woíld
oveí 15% of total electíicity consumption is devoted to wateí management.
3) Habitat conseívation- Minimizing human wateí use helps to píeseíve fíesh wateíhabitats
foí local wildlife and migíating wateífowl, as well as íeducing the need to build new dams
and otheí wateí diveísion infíastíuctuíe.
~ 51 ~
CONSERVAľION ľECHNOLOGIES
Píocess of conseívation may be synonymous of píeseívation against loss oí waste. Bíiefly

stated it means putting the wateí íesouíces of the countíy foí the best beneficial use with all
the technologies at ouí command. Wateí conseívation basically aims at matching demand
and supply. ľhe stíategies foí wateí conseívation may be demand oíiented oí supply
oíiented and/oí management oíiented. ľhe stíategies may vaíy depending upon the field of
wateí use. domestic, iííigation oí industíial use.
1) Rainwateí haívesting:- Rainwateí haívesting essentially means collecting íainwateí on

the íoofs of building and stoíing it undeígíound foí lateí use. Not only does this íechaíging
aííest gíoundwateí depletion, it also íaises the declining wateítable and can help augment
wateí supply. Rainwateí haívesting and aítificial íechaíging aíe becoming veíy impoítant
issues. It is essential to stop the decline in gíoundwateí levels, aííest seawateí ingíess, ie
píevent seawateí fíom moving landwaíd, and conseíve suíface wateí íun-off duíing the íainy
season.
Advantages
1. Píovides self-sufficiency to wateí supply
2. Reduces the cost foí pumping of gíound wateí
3. Píovides high quality wateí, soft and low in mineíals
4. Impíoves the quality of gíound wateí thíough dilution when íechaíged
5. Reduces soil eíosion & flooding in uíban aíeas
6. ľhe íooftop íainwateí haívesting is less expensive & easy to constíuct, opeíate and
maintain. In deseít, RWH only íelief.
7. In saline oí coastal aíeas & Islands, íainwateí píovides good quality wateí
2) Betteí Iííigation Píactices:-

Conseívation of wateí in the agíicultuíal sectoí is essential since wateí is necessaíy foí the
gíowth of plants and cíops. A depleting wateí table and a íise insalinity due to oveíuse of
chemical feítilizeís and pesticides has made matteís seíious. Vaíious
~ 52 ~
methods of wateí haívesting and íechaíging have been and aíe being applied all oveí the
woíld to tackle the píoblem. In aíeas wheíe íainfall is low and wateí is scaíce, the local
people have used simple techniques that aíe suited to theií íegionand íeduce the demand foí
wateí
Foí cíop iííigation, optimal wateí efficiency means minimizing losses due to evapoíation,
íunoff oí subsuíface díainage. An evapoíation pan can be used to deteímine how much
wateí is íequiíed to imgate the land. Flood iííigation, the oldest and most common type, is
often veíy uneven in distíibution, as paíts of a field may íeceive excess wateí in oídeí to
deliveí sufficient quantities to otheí paíts. Oveíhead iííigation, using centeí-pivot oí lateíal-
moving spíinkleís. gives a much moíe equal and contíolled distíibution patteín. Díip
iííigation is the most expensive and least-used type, but offeís the best íesults in deliveíing
wateí to plant íoots with minimal losses.
3) Use of Saline Wateí foí Iííigation- Saline wateí is widely available but íaíely used foí
agíicultuíe because it íestíicts plant gíowth and yield. Salt íesistant vaíieties of cíops have
also been developed in íecent times.
4) Mulching, ie, the application of oíganic oí inoíganic mateíial such as plant debíis,
compost, etc., slows down the suíface íun-off, impíoves the soil moistuíe, íeduces
evapoíation losses and impíoves soil feítility.
5) Fog and dew contain substantial amounts of wateí that can be used diíectly byadapted
plant species. Aítificial suífaces such as netting-suífaced tíaps oí polyethylene sheets can
be exposed to fog and dew. ľhe íesulting wateí can be used foí cíops.
6) Contouí faíming is adopted in hilly aíeas and in lowland aíeas foí paddy fields. Faímeís
íecognize the efficiency of contouí-based systems foí conseíving soil andwateí.
7) ľippy ľap foí wateí conseívation: - ľippy ľap is a simple device which dispenses a
limited amount of wateí slowly and facilitates a thoíough hand wash. In case of piped wateí
supply,
~ 53 ~
eveíy time the tap is opened foí a hand wash, an aveíage of 300-500 ml of wateí is utilized. Using
ľipyíy ľapit is possible to have a good hand wash with only 60 to 80 ml of wateí.
8) Píopagation of Díy Gaíden / Eco Lawas:- As a step towaíds wateí conseívation and
píopagation of native plant species, díought íesistant plantation (plants íequiíing less wateí)
should be caííied out.
9) Soak pit constíuction:- Wateí íun offs and wateí logging aíe combated by constíucting
soak pits neaí wateí points like hand pumps. ľhis is a sanitation measuíe and also helps in
íechaíge of gíound wateí.
10) ľíee plantation in wateí catchments aíca íiveíbanks and clean-up díives neaí wateí bodies
aíe some of the otheí initiatives taken up to píeseíve ouí wateí íesouíces .
11) Desalination- ľo augment the depletion of fíesh wateí íesouíces in coastal aíeas due to
excessive abstíaction, desalination like distillation, electío-dialysis and íeveíse osmosis aíe
available. Selection and use of these píocesses is site specific.
12) Long Distance ľíansfeí of Wateí:- ľíansfeí of wateí fíom suíplus basins by cíeating
stoíage at appíopíiate locations and inteí-linking vaíious systems is yet anotheí stíategy foí
incíeasing the benefits consideíably.
MEASURES OÏ WAľER CONSERVAľION

Wateí conseívation measuíes in industíies should include: (i) íeview of alteínate píoduction
píocesses and technologies fíom wateí consumption point of view; (ii) ensuíing sound plant
maintenance píactices and good house keeping, minimizing spillsand leaks, and (iii) optimization
of tíeatment to achieve maximum íecycling. Anotheí established technique foí maximum wateí
íecoveíy is the wateí pinch analysis technique. Howeveí, this technique only focuses on
maximizing fíeshwateí and wastewateí íeduction via íeuse and íegeneíation.
~ 54 ~
WHAľ WE CAN DO ľO CONSERVE WAľER?
 Use only as much wateí as you íequiíe. Close the taps well afteí use. While bíushing
oíotheí use, do not leave the tap íunning, and open it only when you íequiíe it. See
thattheíe aíe no leaking taps.
 Use a washing machine that does not consume too much wateí. Do not leave the
taps íunning while washing dishes and clothes.
 Install small showeíheads to íeduce the flow of the wateí. Wateí in whichthe
 vegetables & fíuits have been washed-use to wateí the floweís & plants
 At the end of the day if you have wateí left in youí wateí bottle do not thíow it
away,
 pouí it oveí some plants.
 Re-use wateí as much as possible
 Change in attitude & habits foí wateí conseívation
 Eveíy díop counts!
IMPROVE WAľER MANAGEMENľ
 ľhe close link between foíests and wateí, and the tíaditional íelationship
between agíicultuíe and wateí, need to be íecognized and píotected to ensuíe
sustained píoductivity.
 National wateí management policies should take account of the impact of tíade in
wateí- intensive goods on wateí availability and ecosystems integíity. Foí example,
in wateí scaíce íegions, people should gíow cíops with low wateí íequiíements, oí
of high valuecompaíed to the wateí used. Options foí impíoving the wateí balance
by impoíting wateí.intensive goodsfíom wateí-íich íegions should be exploíed,
wheíe appíopíiate and cost- effective.
 ľhe potential of íainwateí haívesting foí augmenting íuíal and uíban wateí supply
is incíeasingly becoming íecognized. ľhis alteínative should be fuítheí exploíed
and utilized.
~ 55 ~
 Píopeí wateí píicing must be an integíal paít of wateí policies. Howeveí, caíe must
be taken to ensuíe that the pooí and socially disadvantaged aíe not denied access.
Moíeoveí, theíe must be adequate monitoíing and contíol of maíket mechanism.
 It is necessaíy to study and analyze the impacts of subsidies (on wateí, eneígy, and otheí
íelevant inputs) on wateí use. Subsidies that inhibit wateí use efficiency oí cause
negative effects on the enviíonment should be íeduced.
 Ouí tíaditional wateí management appíoaches and systems weíe both sustainable and
accountable. ľhese need to íevived and invigoíated. Policies must íecognize and
build on these.
 Píinciples of íeuse and íecycling of wateí íesouíces must be incoípoíated into wateí
management plans and stíategies. ľheíe must be incentives foí wateí conseívation
PUBLIC EDUCAľION AND AWARENESS
 Public awaíeness and education on the impoítance of píotection of the coastaland ocean
enviíonment helps to meet social and economic needs and aspiíations of the countíy in
the long íun.
 Awaíeness campaigns on existing íegulations foí management of coastal aíeas need to

be conducted. Education and communication mateíial on the need foí conseívation
and píotection of íaíe and endangeíed species need to be developed.
 Reseaích findings on maíine íesouíces, theií development and management have to be

demystified. ľhe educational and communication mateíial taígeted at the public has to
be developed in local languages.
 Oppoítunities foí inteíactions between communities, policy makeís, íegulating

agencies, NGOs, scientists, etc. need to be incíeased.
 Appíopíiate stíategies and decision making tools that would enhance the capabilities of
píofessionals, Goveínment, and non goveínment oíganizations to take up local and
community level action píogíammes need to be developed.
~ 56 ~
ONSERVE WATER THROUGH sing
Fig1: Spíinkleís
Fig 2: wateí conseívation technique
~ 57 ~
Water storage area
Fig 3: Water storage area in agricultural land for plants

~ 58 ~
Conclusion
Wateí píoblems will not go away by themselves. On the contíaíy, they will woísen unless we, as a
global community, íespond and use wateí íesponsibly. So, befoíe it is too late, letus all, as
individuals, families, communities, companies & institutions, pledge towaíds using wateí wisely
Intelligence is not in lavishness but in conseívation, so that ouí futuíe geneíations can continue to
enjoy the blissful feeling and touch of wateí.
It is essential to conseíve wateí. By following sustainability ethics, píinciples, and píactices, we can
safeguaíd ouí planet's wateí cycle and píeseíve this most valuablenatuíal íesouíce foí humanity foí
the futuíe.
ľo make suíe we aíe paít of the solution íatheí than paít of the píoblem, we need to:
 Ensuíe we use less indooí wateí supply in ouí homes and gaídens.
 Minimize high wateí wastage fíom leaky faucets and iííigation systems (keep aneye on
youí wateí meteí to spot patteíns that might indicate new leaks).
 ľhink about the wateí and caíbon footpíint of eveíything we buy and use.
 Woík to conseíve and íestoíe the ecosystems to ensuíe that the woíld's wateí cycles can
continue functioning as they should. We need to ensuíe that we don'tsuppoít
unsustainable and haímful degíadation thíough ouí daily individual choices.
Only by taking these steps can we ensuíe humanity's continued suívival on this planet. ľhe effoít
íequiíed must join up individual action, wateí company íesponsibility, and acíoss wideí
stakeholdeí gíoups using wateí to píoduce the goods we've come to takefoí gíanted. And make
suíe that all its píecious natuíal íesouíces aíe still intact foí the benefit of futuíe geneíations and
all otheí life foíms.
~ 59 ~
MODULE 5– SCR REPORT

ON
“FOOD WALK”
In
Submitted by:
Anusha(1BO22IS005)
Pavan K(1BO22IS026)

Ms. Divyashree M S
Department of ISE

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ACKNOWLEDGEMENT


work successfully



Anusha(1BO22IS005)
Pavan K(1BO22IS026)
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CERTIFICATE

…………………………… ………………………………
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ABSTRACT
Food walks have emerged as popular cultural experiences that not

only showcase culinary diversity but also promote sustainable food
practices and community engagement. This paper explores the
concept and benefits of food walks, highlighting their role in
celebrating local food cultures, supporting small-scale producers, and
raising awareness about sustainable food systems.
Food walks are guided tours that take participants through various
food-related destinations, such as markets, eateries, and food stalls,
where they can sample local dishes, learn about traditional cooking
techniques, and interact with food producers and vendors. These
walks provide an immersive experience that goes beyond just tasting
food, offering insights into the cultural, historical, and ecological
aspects of local food systems.
~ 63 ~
CONTENTS
1 Objectives 57
2 Introduction 58
3 Famous foods in Karnataka 61

4 Photo gallery 68
5 Conclusion 71
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OBJECTIVES
The primary objective of a food walk is to give participants an

opportunity to sample and learn about the local cuisine and culinary
culture. Food walks are often led by local experts or food enthusiasts
who are knowledgeable about the area's culinary history, ingredients,
and preparation techniques. They may also provide information about
the cultural and social significance of the foods and the role they play
in the local community.
Another objective of a food walk is to promote local businesses and

support the local economy. Food walks often feature small,
independent establishments that may not be well-known to visitors. By
showcasing these businesses, food walks can help promote them to a
wider audience and increase their visibility and customer base.
food walk is to provide participants with a unique and memorable

culinary experience while promoting local businesses and exploring the
cultural and social significance of food in the local community.
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FOOD WALK
Food is any substance consumed by an organism for nutritional support. Food is usually of
plant , animal , or and contains essential nutrients such carbohydrates, fats, proteins, vitamins,
or minerals. The substance is ingested by an organism and assimilated by the
organism's cells to provide energy, maintain life, or stimulate growth. Different species of
animals have different feeding behaviours that satisfy the needs of their metabolisms and have
evolved to fill a specific ecological niche within specific geographical contexts.
Fig 1: photo of vegetables
Omnivorous humans are highly adaptable and have adapted to obtain food in many different
ecosystems. Humans generally use cooking to prepare food for consumption. The majority of
the food energy required is supplied by the industrial food industry, which produces food
through intensive agriculture and distributes it through complex food processing and food
distribution systems. This system of conventional agriculture relies heavily on fossil fuels,
which means that the food and agricultural systems are one of the major contributors to climate
change, accounting for as much as 37% of total greenhouse gas emissions.
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KARNATAKA CUISINE
Fig 2: famous Karnataka food items
Karnataka’s cuisine : Traditionally meals are served on a banana leaf.

Karnataka is a state which has a variety of cuisines grounded on traditional and special dishes
of every community, The taste , flavor and the ingredient of the cuisine of Karnataka are very
versatile and unique. It is a distinctive combination of different non-vegetarian and vegetarian
dishes. One can find extensive diversity as Karnataka has a heavy influence of its neighbouring
South Indian States and Maharashtra. Although the ingredients differ from one region to
another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order
specified and is served on a banana leaf (Patravali) or 'muttuga' leaves stitched together:
Uppu(salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start the
meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee. After serving ghee to
everyone, one may start the meal. This is done to ensure that everyone seated has been servedall
the dishes completely. What follows next is a series of soup like dishes such as Saaru ,
Muddipalya , Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next;
two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The
meal ends with a serving of curd rice. It is believed that every meal is a wholesome meal
containing essential components of a healthy meal such as proteins, carbohydrates and
vitamins.
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You can broadly categorize Karnataka cuisine into parts:-
Fig 3: karnataka cuisine
North Karnataka Cuisine

Mainly seafood with rice and fish as the staple food.
South Karnataka Cuisine

Recipes revolve around steamed rice and ragi.
Udupi Cuisine
Use of vegetables, grains, local fruits, and beans with jaggery and rice.
Mangalore Cuisine
Curry leaves and coconut as the main ingredients. Being a coastal area fish is the staple diet.
Malenadu Cuisine
The Staple dish is rice that is consumed in grounded, steamed, and flattened forms.
Kodagu Cuisine
Spicy curries with rice as their staple food.
Navayath Cuisine
Navayath cuisine comprises seafood, mutton, eggs, poultry, rice, and coconut.
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FAMOUS FOOD OF KARNATAKA
1. Ragi ball
Ragi mudde, also known as finger millet ball, is an easy preparation of ragi flour when
mixed with water. Ragi mudde is an authentic dish prepared in every Kannadigas house.
This moist finger millet balls is not only quick to prepare but also has higher health
benefits. Soft and delicious ragi mudde is best served with uppesaru/upsaaru. Apart from
that, it can also be served with curry, chutney and sambar
Fig 4 : Ragi ball

More a technique than a recipe, Ragi Mudde are healthy balls made from finger millet flour
and water. They are a delicacy and a staple food mainly in Karnataka and in some parts of
Tamil Nadu and Andhra Pradesh. These delicious and nutritious balls could be considered the
original “protein bites,” intended to keep farmers and working folks full during the day.Ragi
Mudde is a healthy, traditional recipe from Karnataka made using ragi flour/finger millet
flour. It is very good for weight loss, diabetic-friendly, kids-friendly and can be served
for lunch, dinner or also for breakfast.
Ragi is known to be rich in iron, calcium, fiber and aids weight-loss, keeps the body
cool and also, one of the most recommended grains for people with diabetes.Ragi keeps
you full for longer and hence, is one of the best choices of grains for your everyday diet.
You can make Soft Ragi Rotti , Ragi Dosa, Ragi Mudde and a lot more dishes using
ragi flour.
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2. Mysore Masala Dosa
The Mysore masala dosa is another form of dosa with chutney or paste applied to it. It is
a crisp dosa with red chutney and mashed potato filling in it. The dosa is served with white
and red coconut chutney along with sambar.
Fig 5 : Mysore Masala dosa
Mysore Masala Dosa is crisp and soft dosa spiced with red chutney and served with a potato
dish, along with coconut chutney
The recipe is like the Mysore Masala Dosa served in the Bangalore and Mysore restaurants. By
the way, I have had mysore masala dosa both in Bangalore and Mysore. So I know the ones
that are served there and the ones served in Mumbai or Delhi restaurants.
The difference is in the batter. The Mysore Masala Dosa served in Mumbai is crisp and white
like the regular Dosa.
Whereas the ones served in Mysore are crisp from outside and have a soft porous bite as well
as texture. They have a nice golden brown color too. This soft texture and golden brown color,
is due to the addition of cooked rice or Poha (flattened rice or parched rice).
3. Neer Dosa
The word 'neer' means water in Tulu language. Neer dosa is a very famous dish that
consists of rice dosa. To make the dosa, rice is to be soaked overnight for a few hours in
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the water, and no fermentation is required. Since rice is easily available in Karnataka, Neer
Dosa is found at many places and restaurants. Neer dosa is served with chutney, curry or
sambar.
Fig 4 : Neer Dosa
Thin yet fluffy, lacy and light, this Neer Dosa recipe yields a breakfast that you’re sure to love.
These super soft and tasty Indian crepes are made with a handful of ingredients – rice, water
and salt. They also just so happen to be naturally gluten free and vegan, making them the perfect
menu item for your weekend brunch. Neer dosa are easy to prepare as fermentation is not
required. You just need to soak the rice for about 4 to 5 hours and then grind it. If you want to
eat the neer dosa first thing, you have to soak the rice overnight.
If you’re in a real rush, you can also swap in rice flour to cut back on soaking time. Rice flour
requires just a 30 minute soak in water prior to making the batter. I sometimes use this tip when
we wake up extra hungry and have cravings for neer dosa. Once the batter is ready, you can
start making the crepes and eat them hot from the pan.
~ 71 ~
3. Mysore Pak
Mysore Pak is a simple but very famous sweet that is popular all across India. Mysore
Pak is made from three ingredients only - Besan (Gram Flour), Ghee and sugar. The
texture of the sweet feels rich due to besan and ghee. The sweet is widely distributed
especially during Diwali. It is prepared and given at weddings and other festivals, including
baby showers, in southern India.
Fig 6 : Mysore pak
The Maharaja of Mysore, Krishna Raja Wadiyar IV, was a food lover and maintained a large
kitchen at the Amba Vilas Palace in Mysore.
Kakasura Madappa, the head chef known for preparing sweets, began experimenting, wanting
to present the King with something unusual. Adding gram flour, ghee and sugar, he made a
soft paaka (or mixture). Madappa was called in and asked for its name. He said the first thing
that came to his mind - 'Mysore Pak'. The Maharaja loved the sweet so much that he asked
Madappa to open a sweet shop outside the premises of the palace
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5. Bisi Bele Bath
Bisi Bele Bath is a traditional recipe of Karnataka that is prepared in every Kannadiga's
home. The dish has a distinct coconut flavour and is available at any restaurant in
Bangalore. The recipe is a complicated one that involves many vegetables and flavours but
the dish is a must try.
Fig 7 : bisi bele bath
It is said to have originated in the Mysore Palace and it took a 100 years for the dish to come
out of the palace kitchens and another 200 years to spread across the state of Karnataka.
~ 73 ~
6. Mangalore Biryani
The Mangalore Biryani can be prepared with meat (usually chicken) or without. What
makes the biryani Mangalore is the masala paste in which the biryani is made. This adds
to the main flavour of the biryani. The paste consists of coconut, coriander seeds,
cardamom, fennel seeds, clove, ginger, dry red chilli, garlic and cumin seeds. These
ingredients are ground together to form a thick orange colour paste. The vegetables are
then sautéed and mixed along with rice. Mangalore Biryani is served with raita or curd.
Fig 8 : Mangalore Biryani

Mangalore Biryani is one of the most popular dishes in South Asia and among the South Asian
diaspora, although the dish is often associated with the region’s Muslim population in
particular. Similar dishes are also prepared in other parts of the world such as
in Iraq, Myanmar, Thailand, and Malaysia. Biryani is the single most-ordered dish on Indian
online food ordering and delivery services, and has been labelled as the most popular dish
overall in India
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7. Tatte Idli
Idli needs no introduction. It is one of the favourite dishes in entire India. The famous idli of
Karnataka is taste idli or plate idli. It is flattened idli that is huge (as big as roti) and is super
soft to eat. The idli is served with chutney and sambar.
Fig 9 : Tatte idli

A Popular idli variant recipe from Karnataka cuisine prepared on a flat plate. these idlis are
very soft with thin thickness and bigger in size compared to traditional idli. it is hugely popular
in Bangalore, Mysore region and is typically served in sagar or darshini’s hotel for morning
tiffin or breakfast. even though the recipe is specific to Karnataka, there are several variations
to this simple idli recipe. generally in tiffin centres or casual dining in hotels, thatte idli
recipe is prepared with leftover steamed rice from the previous day’s lunch or dinner menu. it
is basically grounded to smooth paste with urad dal, poha and a pinch of baking soda and later
steamed in round-shaped plates. initially, it all started with the idea of using plates in the place
of idli stand to produce bigger idli’s and less labour work for those idli stands. eventually, it
became a standard and myriad versions started to follow it. today tatte idli or plate idli can be
seen prepared with idli rice, sabdudana / poha and also the normal idli batter.
~ 75 ~
PHOTO GALLERY
On 1ST Febraury 2024 in our college we conducted a food walk and our group decided
to prepare Onion bonda
Pakoda also known as pakora are a deep fried snack from the Indian Sub-continent.
These are made with besan (gram flour), salt, spices and a main ingredient like onion or
a vegetable. Onion pakoda has onions as the key ingredient and these are the most
popular snack in India.
Turn to any street corner across India, and you’ll find a vendor, eatery or food stall
selling these fresh from the stove. Sometimes unexpected guests turn up at home or
friends come unannounced. This hardly leaves any time to make an elaborate snack.
Sliced onions and chopped green chilies are mixed in with salt and spices. A decent
sprinkling of besan or gram flour follows. The semi-dry dough is made by adding a few
drops of water to bind all the ingredients.
Too dry and the onion and besan will break apart in the oil. They will also turn out too
hard. Too wet and you end up with the South Indian bajji or fritter style dish.
How to make Onion Pakora (Stepwise photos)
Preparation
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1. To a mixing bowl, add the following ingredients
• 2 cups sliced onions (moderately thin)
• ½ teaspoon minced ginger (or fine choppes)
• 2 to 3 chopped green chilies
• 10 chopped mint leaves (or 2 tablespoons coriander leaves)
• 1 sprig curry leaves (chopped)
• ½ teaspoon salt
Tip: Avoid slicing the onions too thin or too thick. They should be moderately thin.
Check video to know how thin.
2. Mix all of them well and squeeze the onions a couple of times so they begin to
release moisture. Set this aside for 5 to 10 minutes
3. Sprinkle evenly the following

• ½ teaspoon turmeric
• 1½ cup besan (gram flour)
• 1½ tablespoon rice flour (or cornstarch or semolina)
• ½ teaspoon ajwain (carom seeds, vaamu)
• 1½ teaspoon salt
• 1½ cup cashews (optional, soaked for 15 mins). You can also add half teaspoon garam
masala.
Make Dough
4.Mix everything well. You get a dry mixture now.
~77~
5.Sprinkle 2 tablespoons water each time and mix the flour to make a moist dough. Do
not pour water, just sprinkle to get the dough right. Sprinkle more water as needed.
We used little over 1½ cup, but it depends on the amount of moisture your onions
release. The mixture must be tight but not too dry. It should not be soggy or dripping
otherwise they soak up lot of oil and will not turn crispy. Taste test this and add more
salt if needed.
Heat 1 tablespoon oil in a kadai until very hot. When it turns hot pour it to the dough.
Gently mix with a spoon and not hand as it will be very hot. You can also skip this step.
Fry Onion Pakoda
6. Next heat oil in the same pan for deep frying until medium hot. Check if it is hot
enough by dropping a small quantity of dough in the oil, it must rise without browning
and not sink.
This is the right time to begin frying. Take small portions and gently drop them in the
oil. Fry on a medium heat stirring occasionally for even frying.
7. Fry the onion pakoda till golden and crisp. Lastly remove them to a colander or
kitchen tissue. To fry the next batch ensure the oil is not very hot. Reduce the flame
slightly and fry them.
Serve onion pakoda hot with a cup of tea or coffee. Sprinkle chaat masala if desired.
~ 78 ~
CONCLUSION
This is just a fraction of the variants, and we thought we have tried them all, But
this is an opportunity to visit our country once more via food.
Karnataka's famous food is a culinary adventure that is worth experiencing.
With its rich blend of spices, fresh ingredients, and unique cooking
techniques, Karnataka cuisine offers a range of flavours and textures that are
sure to satisfy your taste buds. Whether you’re a vegetarian or non-vegetarian,
a spice lover or a mild food enthusiast, Karnataka cuisine has something to
offer everyone.
If you're looking to try authentic dishes, there are plenty of options available.
You can visit restaurants and street food vendors that specialize in Karnataka
cuisine, or attend food
~ 79 ~

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VISVESVARAYA TECHNOLOGICAL UNIVERSITY

“JNANA SANGAMA”, BELAGAVI – 590018, KARNATAKA

MODULE 1– SCR REPORT

“Plantation and adoption of a tree”

Information science and Engineering

Under the Guidance of

DWARAKANAGAR, BAGALUR MAIN ROAD, YELAHANKA, BENGALURU-560063

The satisfaction and euphoria that accompanies the successful completion of

I express my sincere thanks to Padma Shri Dr. B.R. Shetty, Chairman,

I express my sincere thanks to Dr. Bhagappa, Principal, BRINDAVAN COLLEGE OF

I express my heartfelt gratitude and humble thanks to Prof. Divyashree H S Head

I would also like to express my humble thanks to Coordinator ,

I would like to mention my special thanks to all the faculty members of

This is to certify that “SOCIAL CONNECT & RESPONSIBILITY” report entitled is a

Plantation and adoption of trees have emerged as crucial practices in

The benefits of tree plantation and adoption are manifold. They

2 Reasons For Plantation 5

3 Renewable energy resources 8

Mangoes are a rich source of vitamins, minerals, and antioxidants,

Mango trees help to mitigate climate change by sequestering carbon

Mango trees can be integrated into agroforestry systems, which can

Reasons for plantation:

Reducing Climate Change:

 Trees can help to save water.

 They protect children from ultraviolet rays:

 Rays present in the sunlight that reaches us on the light.

Trees are a cost effective solution for Climate Change:

They block destructive winds:

They combat climate change.

 Trees are very friendly to our environment.

 They reduce the impact of the various harmful chemicals

 According to the United States Department of Agriculture (USDA), trees remove

Trees help people to stay healthy:

 According to the United States Department of Agriculture (USDA), trees remove

Providing Shelters for Wildlife:

Renewable energy source:

 Trees can become a great renewable source of energy.

 They reduce soil erosion.

 Increase soil fertility and help soil obtain moisture.

Fig 2: The image of names of our group members

MODULE 2 – SCR REPORT

“Heritage walk and crafts corner”

Information science and Engineering

Under the Guidance of

DWARAKANAGAR, BAGALUR MAIN ROAD, YELAHANKA, BENGALURU-560063

The satisfaction and euphoria that accompanies the successful completion of

I express my sincere thanks to Padma Shri Dr. B.R. Shetty, Chairman,

I express my sincere thanks to Dr. Bhagappa, Principal, BRINDAVAN COLLEGE OF

I express my heartfelt gratitude and humble thanks to Prof. Divyashree H S Head

I would also like to express my humble thanks to Coordinator ,

I would like to mention my special thanks to all the faculty members of

This is to certify that “SOCIAL CONNECT & RESPONSIBILITY” report entitled is a

3 Importance of heritage walk 17

The primary objective being is to appreciate and celebrate the diversity in

Here are the key points:

2. Preserving Our Legacy: Urbanization often overshadows historical sites. Heritage

4. Community Engagement: Heritage walks foster community interest. They

1. Píeseíving Cultuíal Heíitage:

2. Leaíning ľhíough Expeíience: