SCR Activity Food Walk 2025-26

About the Program

The SCR Activity Food Walk 2025-26 was organized to promote cultural exploration and community bonding through diverse culinary experiences. Students enjoyed discovering a variety of foods while engaging in interactive learning, teamwork, and social connection outside the classroom. The activity encouraged awareness of local flavors, hygiene practices, and sustainable food choices.

Objectives of the Program

To explore food lore.
To know indigenous materials of the region used in cooking.
To present case study on a business that depends on the dish.

Expected Outcomes of the Program

Students will gain an understanding of the cultural and historical significance of traditional foods, enabling them to appreciate the food lore associated with regional cuisines.
Participants will be able to identify and describe indigenous ingredients used in local cooking, along with their nutritional value, availability, and role in traditional recipes.
Students will successfully analyze and present a case study of a business built around a specific traditional dish, demonstrating their ability to connect culinary heritage with entrepreneurship, market strategies, and sustainability.

Target Audience: 3 ^rd Semester students of Mechatronics Engineering