SCR report-KAJJAM

VISVESVARAYA TECHNOLOGICAL UNIVERSITY
“Jnana Sangama”, Belagavi-590018, Karnataka
DEPARTMENT OF ELECTRONICS & TELECOMMUNICATION ENGINEERING

BANGALORE INSTITUTE OF TECHNOLOGY
K.R. Road, V.V. Pura, Bengaluru-560 004
ACTIVITY REPORT
on
SOCIAL CONNECT AND RESPONSIBILITY (BSCK307)
Submitted in partial fulfilment of the requirements for the award of the

Degree of Bachelor of Engineering in
Electronics and Telecommunication Engineering
Submitted by
USN: 1BI22ET044
NAME: SANJANA K
TEAM: 3rd

K.R. Road, V.V. Pura, Bengaluru-560 004
2023-2024
K. R. Road, V. V. Pura, Bengaluru-560004

Department of Electronics and Telecommunication Engineering
CERTIFICATE
Certified that the Social Connect and Responsibility work carried out by SANJANA K
(1BI22ET044), bonafide student of Bangalore Institute of Technology in partial fulfillment
for the award of Bachelor of Engineering Degree in Electronics and Telecommunication
Engineering of the Visvesvaraya Technological University, Belagavi during the year 2023-24.
It is certified that all corrections/suggestions indicated for internal assessment have been
incorporated in the report. The Activity Work Report has been approved as it satisfies the
academic requirements in respect of Activity Assessment prescribed for the said Course.
Course Coordinator HoD

VISVESVARAYA TECHNOLOGICAL UNIVERSITY
“Jnana Sangama”, Belagavi-590018, Karnataka

K.R. Road, V.V. Pura, Bengaluru 56004
SOCIAL CONNECT AND RESPONSIBILITY(BSCK307)
ACTIVITY POINTS SUMMARY SHEET

STUDENT INFORMATION
Name SANJANA K
USN 1BI22ET044
Semester 3rd
Team 3rd GROUP
Marks Scored
Activity Activity-1 Activity-2 Activity-3 Activity-4 Activity-5
Marks
100 100 100 100 100
Allotted
Marks
Scored
Final IA Marks /100
Dr. Shanthala S Dr.M. Rajeswari

Professor Associate Professor
&HoD
ACKNOWLEDGEMENT
It would be our privilege to express our heartfelt gratitude and respect to all those who guided
us in the completion of this Activity Assessment. We are highly indebted to Rajya Vokkaligara
Sangha trust for introducing a great Educational Institute for studies.
We express our deep sense of gratitude to our Principal, Dr. Aswath M.U., for providing an excellent
academic environment which enabled us to complete the Activity Assessment.
We would like to express our heartfelt gratitude to our Associate Professor & Head of Department,
Department of Electronics and Telecommunication Engineering, Dr.M Rajeswari., for her constant
support during the tenure of the Activities.
We would like to express our heartfelt gratitude to our Course Co-ordinator Dr. S Shanthala,
Professor, Department of Electronics and Telecommunication Engineering, for her constant support,
guidance and continous monitoring during the course of the Activity Assessment.
We are grateful to all the Teaching and Non-Teaching Staff, Department of Electronics and
Telecommunication Engineering, who have been an inspirational support.
About Parents too and friends / teammates…./ Almighty…

TABLE OF CONTENTS
Sl. No. Description Page No.
1 Introduction 1
Activity 1: Plantation and Adoption of a tree
2 2.1: Group plant: Philodendron Ceylon 2-4
2.2: Individual plant: Tulsi
Activity 2: Heritage Walk and Crafts Corner
3.1: Gavi Gangadhareshwara Temple 5-7

3
3.1.1: Kempegowda Four Pillars 8-13
3.2: Bamboo weaving Craft
Activity 3: Organic Farming and Waste Management

14-18
4 4.1: GKVK Visit
19-20
4.2: BBMP Visit
Activity 4: Water Conservation

5 21-24
5.1: BWSSB Visit
Activity 5: Food Walk

25-28
6 6.1: VV Puram Food Street
29-31
6.2: Avarekai Mela
Home Work / Assignment include at the end of

appropriately related activity as a subtopic
Report on the Lecture arranged recently in the Seminar

Hall can be put under waste Management
7 Conclusion
i
APPENDIX :
◼ .Self Declaration
◼ Vision and Mission
◼ Course Outcomes and POs
◼ CO-PO Mapping
◼ Finance Management
Social Connect and Responsibility (BSCK307) 2023-2024
Chapter 1
INTRODUCTION
➢ Social connection and social responsibility are two interconnected

concepts that play a crucial role in fostering a healthy and sustainable
society. Social connection is an essential human need that enables us to
establish meaningful relationships with others. It involves building a
sense of belonging, support, and community with those around us,
including our friends, family, neighbors, and colleagues
➢ Social connection plays a vital role in promoting our physical and mental
well-being, reducing stress and anxiety, and improving our overall quality
of life. On the other hand, social responsibility refers to the ethical duty
that individuals and organizations have to contribute to the greater good
of society and the environment. It involves making sustainable and
ethical decisions that prioritize the well-being of people, the planet, and
future generations.
➢ Social responsibility is critical in creating a sustainable future, where
everyone has access to the necessary resources, and the environment is
protected. One example of social responsibility is ensuring that all people
have access to quality healthcare, regardless of their financial situation or
geographical location. This can be achieved by eliminating barriers such
as distance and cost.
➢ Another example is reducing waste and conserving natural resources,
which require a collaborative effort from individuals, businesses, and
government. The course on social connection and social responsibility
will focus on providing students with practical activities to engage with
fellow humans, nature, society, and the world at large.
➢ Through interactive sessions and group activities, students will learn how
to build meaningful relationships, contribute to their communities, and
promote sustainable practices. By the end of the course, students will
have a better understanding of the importance of social connection and
social responsibility and be equipped with the necessary skills to make a
positive impact on society and the environment.
Department of Electronics and Telecommunication Engineering, B.I.T. 1

PART 1
Plantation and Adoption of a tree
TULSI
Tulsi, also known as Holy Basil, is a sacred plant in Hinduism. It is highly
valuedfor its medicinal properties and is often used in traditional Ayurvedic
medicine.Tulsi is believed to have various health benefits, including being an
adaptogen thathelps the body adapt to stress. It's also known for its
antimicrobial properties.
Botanical Features:
Tulsi Varieties:
• Rama Tulsi (Ocimum sanctum): Identified by its vibrant green leaves.
• Krishna Tulsi (Ocimum tenuiflorum): Distinguished by leaves exhibiting

a purple hue.
• Vana Tulsi (Ocimum gratissimum):A wild or forest variety, contributing

to the plant's biodiversity.
Physical Characteristics:
• Tulsi is a fragrant shrub with elliptical, serrated leaves.

• Leaves range from green to purple, depending on the variety.
Medicinal Properties:
• Adaptogenic Qualities:Recognized as an adaptogen, aiding in stress

management.
• Antimicrobial Attributes:Exhibits antimicrobial and antibacterial

properties.

• Traditional Medicine:Utilized in Ayurvedic practices for its healing

potential.
Cultivation and Care:
Growing Conditions:
Thrives in well-drained soil and ample sunlight. Prefers warm, tropical climates
for optimal growth.
• Propagation:Can be propagated through seeds or cuttings.
• Maintenance:Regular pruning promotes bushy growth.
Moderate watering, avoiding waterlogged conditions.
Cultural Significance:
• Religious Importance:
Integral to Hindu rituals, symbolizing purity and divinity.
Considered the earthly embodiment of the goddess Tulsi.
• Symbolism:
Planted in homes for blessings and protection.
Represents auspiciousness and spiritual well-being.
In conclusion, the Tulsi plant is more than just a botanical species; it is a

symbol ofreverence, health, and cultural tradition. Its adaptogenic and
medicinal properties, coupled with its rich cultural significance, make it a
multifaceted and cherished
plant in various aspects of life. Whether used for spiritual rituals or traditional
healing, the Tulsi plant remains deeply rooted in the fabric of Hindu culture
andholistic well-being.


Part 2
Heritage walk and crafts corner
Gavi Gangadhareshwarn Temple
Gavi Gangadhareshwara Temple is a famous ancient cave temple located in

Hulimavu,Bannerghatta Road in Bangalore, Karnataka, India.
• The temple is renowned due to a significant and almost magical
phenomenon that occursin the temple every year on a particular day in
the month of January.
• Apart from the wonderful phenomenon, the temple also stands as a
glaring example of themarvelous Indian rock-cut architecture.
Gavi Gangadhareshwara Temple – History
• The history of the temple dates back to the 9th century. It is believed
that the temple wascut out of a rock in the 9th century.
• It was used by the great sage Gowthama to perform penance. Later in
the 16th century,Kempegowda I, the founder of Bangalore, revamped
and extended the temple.
Gavi Gangadhareshwara Temple – Magic Created by the Sun
• Every year on the 14th of January a rare and significant phenomenon

takes place inside theinner sanctum of the temple.
• The rays of the setting sun on the western horizon shoot a beam of light
that passes fromunder an arch on the western wall of the temple before
moving towards the inner sanctum.
• It first lights the back of the statue of Nandi and passes over its horns
and reaches the feetof the Shivalingam. Finally the beam of light
illuminates the body of the Shivalingam.
This is a wonderful sight as the event is marked by continuous ringing of the

bells and chanting of mantras by the priests and devotees. The lingam is bathed
in milk by one of the priests during the entire period of the phenomenon. It
seems as if the Sun is showing reverence of the Lord on the auspicious day.
A large crowd of thousands of people gather from far and near and wait for

hours to witness thismagical event every year on the particular day that is also
celebrated as Makar Sankranti. It is onthis particular day that the dark interiors
of the cave and the lingam are illuminated by the rays ofthe bright sun for some
moments every year.Artistic depiction of the temple is found in the painting of
the British artist James Hunter in 1792
Gavi Gangadhareshwara Temple – Architecture
• The Gavipuram Cave Temple is an architectural wonder in itself. The

temple was cut outfrom a natural monolith rock.
• The inner sanctum of the temple is situated inside a cave carved out in
the rock. The mainattraction of the temple is the granite pillars situated
in the forecourt of the temple.
• Two of the pillars support huge discs that represent the sun and the moon.
• The other two pillars have a trident (trishul) and a two-headed drum
(damru), representingthe two significant possessions of Lord Shiva.
Gavi Gangadhareshwara Temple – Overview
• The temple is also known as Gavipuram Cave Temple. It is dedicated to

the Hindu deity, Lord Shiva. The temple is unique from all other temples
of Karnataka due to the presenceof two huge discs in the foreground of
the shrine.
• The inner sanctum of the temple has a tall Shivalinga. Another major
attraction of the temple is the presence of a rare idol of Agni, the God of
fire. The figure has two heads, seven hands and three legs.
• It is perhaps the only temple in South India that has such an idol. The
temple has a wonderful sculpture of Nandi (a bull), Shiva’s mount. A
beautiful image of Shakti Ganapathi with 12 hands adorns the left side of
the main entrance to the temple.
The shrine is a protected structure under the Karnataka Ancient and Historical
Monuments, andArchaeological Sites and Remains Act 1961.
Every year it attracts thousands of devotees during the astronomical

phenomenon and thefestival of Shivaratri.


CRAFTS CORNER
BAMBOO WEAVING
History :
Bamboo weaving is a type of bamboo working in which two distinct sets of
bamboo strips are interlaced at normally right angles to form an object. The
longitudinal lengths of bamboo are called the warp and the lateral lengths are
known as the weft (also known as 'woof', an archaic English word meaning
"that which is woven"), or filling. The method in which these strips are woven
affects the characteristics of the finished piece.
Bamboo is typically hand-woven, with a number of bamboo weaving traditions

having developed globally over time, particularly in Southeast Asia and East
Asia, where bamboo suitable for weaving is particularly abundant.
Bamboo is an ancient woody grass widely distributed in tropical, subtropical

and mild temperate zones. Traditionally seen as the “poor man’s tree”, in recent
years bamboo has risen to a high-tech, industrial raw material and substitute for
wood. Although the commercialization of planted bamboo has been slow, it is
becoming an increasingly important economic asset in poverty eradication,
economic and environmental development (FAO, 2005). Although all the
bamboo species can be used for weaving basket and mats, however some of
them are very hard and some make very brittle slivers. Thin wall, longer nodes,
smaller diameter bamboos can make better quality slivers for weaving. Mostly
freshly harvested thin walled, long internode type bamboos are good for
weaving. The reed bamboo varieties are used mostly for making mats and
baskets in Kerala and in North East part of India. The baskets made from thin
flexible slivers are very sturdy. Since times immemorial, bamboo has been
woven to make various products like carry baskets, storages, containers, mats,
fences, bridges etc. People have been weaving bamboo to make various
products according to their requirements.
Advantages of Bamboo
Although it may seem hard to believe, bamboo performs in some respects better
than wood, concrete and even steel Its high resistance and environmental
benefits have positioned bamboo as an economically viable material that
competes head-to-head with the aforementioned materials. However, its
advantages are not limited to the aforementioned.

Disadvantages of Bamboo
All materials have advantages and disadvantages, however, what makes them
more or less suitable is that their advantages do not represent a danger for their
use and that their benefits are greater. Bamboo has highly beneficial advantages
for its use in the world of interior design, however, it has some disadvantages
that must be taken into account when using it for the construction or
manufacture of furniture.
Various tools used:

There are various tools used for working with bamboo specially for making thin
slivers. The most important tool used is knife while other supporting tools are
described below. Many of these are required for various purposes related to
making products out of a mat or a basket etc. The process of weaving begins
from measuring to cutting, splitting, drilling, bending, grinding etc. Many of the
processes are not mechanized and manual tools are needed for handcrafting in
some stages of the production process.
Color of the culm:

Identifying the age of bamboo culms by their colour is possible with new and
young culms, but is increasingly difficult for older culms. Most of the bamboo
when it is young has a distinctive sheen, which is typical for green, yellow and
black bamboo varieties. Bamboos with green culms generally have a dark green
colour when they are 1 year old, but as the culms age, their colour gradually
fades and becomes murky. Thus, for aesthetic beauty, bamboos are dyed into
vibrant colours. Dyeing is a simple process that adds colour to any cellulose
material like cotton, jute, bamboo, or any other natural fibre. There are two
types of dyes, one is the natural dye which is made from the flowers, leaves,
barks, minerals etc. while the other is the chemical dye. Since bamboo is a
natural and cellulose material and has an off white colour, it can absorb colour
well and enhance the beauty of it. Preferably green or non dried bamboos in
sliver form are good for better absorption of dyes.
Basic Terminology:
Warp and Weft Warp and weft are two basic terms used for weaving in general.

•Warp is the set of parallel bamboo strips that provide a basis for weaving
patterns. In plane bamboo weaving, the warp strips are positioned vertically on
the workbench.
• The weft is made up of the bamboo strips that are inserted perpendicularly
under and over the warp to create a design. In plane bamboo weaving the weft
strips are positioned Patthorizontally on the workbench.
Color of Woven Bamboo erns:

Weaving dots into patterns is the basic technique for plane bamboo weaving.
This weaving technique involves combining 2 colours (light and dark) of
bamboo strips along the warp and weft of the bamboo strips. There are 8 colour
shades used in the dot pattern weaving:
(1) Black
(2)Light gray
(3)Middle gray
(4) Dark gray
(5) White
(6) Light Black
(7) Middle black and
(8) Dark black
Weaving Methods:
There are 5 common weaving methods, namely, vertical weaving method, multi
angle weaving method, round weaving method, cross weaving method and
other. Each of these 5 weaving methods have their unique weaving patterns.
Also, with years of practice, craftsmen have developed their own methods and
techniques of weaving too.
Dust bins are one of the most common products used in every household,
offices, schools colleges, hospitals and all public places. Generally dustbins are
made of plastic, steel, plywood and other materials in different sizes and forms.
Plastics have been a major component in dustbins which are later disposed as

garbage and pose a threat to the environment. Bamboo is an environment-

friendly and sustainable alternative for dustbins. Dustbins can have a huge
market demand if the government offices replace all the plastic bins with the
bamboo ones. This would generate livelihood opportunities for thousands of
artisans across the country. Also, this skill can be learned very fast and doesn’t
require much time for skill development.
Various mat weaving patterns

The lamp shades made using various materials are very common in today’s
market. Bamboo has also been one of the prime material used for making lamp
shades. Various weaves learned in the previous chapter can be used to make
various types of lamp shade. The flat mat or weaving around a cylindrical or
square object etc can create various shaped lamp shades.
There are various safety measures followed in bamboo processing working

environment. The following are some of the important safety clothing and
equipment one should strictly wear while working with bamboo in the
workshop. They are a) safety glass, b) mask, c) apron, d) hand gloves. and e)
first aid kit.
a)Safety glass:
Safety glass is glass which has safety features to protect eyes while working in
the workshop. There are many types of glass available in the market like
toughened glass, laminated glass and wire mesh glass for workshop safety.
b)Mask:
When working in the bamboo workshop, you can breathe in a lot of dust that
can cause serious respiratory diseases. In such condition, it is advised to use
dust mask to protect oneself. A dust mask is a pad held over the nose and mouth
by elastic or rubber straps to 53 Safety Glass protect against dusts encountered
during workshop activities.
c)Apron:
An apron is an outer protective garment that covers primarily the front of the
body. It is worn for various safety reasons in the workshop to protect oneself
from many hazards. Aprons are available in a variety of materials and the
learner should wear a thick cloth apron for bamboo activities in the workshop.

d)Hand gloves :
Hand gloves are worn to protect hands from cuts and abrasions, chemicals, heat
and most work environments. Hand gloves are made from leather, cotton,
synthetics, nitrile, latex etc. to offer maximum protection and comfort.
e)First aid kit:

A first aid kit consists of equipment for treating minor injuries of an individual.
Typical contents include adhesive bandages, crepe bandage, finger bandage,
scissors, hypoallergic tape, disposable gloves, regular pain medication, gauze
and disinfectant. It is important to keep all kits in a clean water proof container
to keep them safe and hygienic. The contents of the kit should be checked
regularly and replaced if any items are damaged or expired.
Other than the above mentioned safety measure one should keep in mind the
following strictly.
• No casual attitude in the workshop premise.
• Wear suitable personal clothing to the workshop conditions. • Appropriate
footwear should be worn.
• Never run in the workshop.
• Label safety equipment and maintain good condition.
• Keep all fire escape routes completely clear at all times.
• Ensure that all safety equipment remains accessible to the workshop
personnel at all times.


CHAPTER 4
Organic Farming and Waste Management
Organic Farming
Organic farming, also known as ecological farming or biological farming, is an
agricultural system that uses fertilizers of organic origin such as compost manure,
green manure, and bone meal and places emphasis on techniques such as crop
rotation and companion planting. It originated early in the 20th century in reaction
to rapidly changing farming practices. Certified organic agriculture accounts for
70 million hectares (170 million acres) globally, with over half of that total in
Australia. Biological pest control, mixed cropping, and the fostering of insect
predators are encouraged. Organic standards are designed to allow the use of
naturally-occurring substances while prohibiting or strictly limiting synthetic
substances. For instance, naturallyoccurring pesticides such as pyrethrin are
permitted, while synthetic fertilizers and pesticides are generally prohibited.
Organic agricultural methods are internationally regulated and legally enforced
by transnational organizations (as European Union) and many nations, based in
large part on the standards set by the International Federation of Organic
Agriculture Movements (IFOAM), an international umbrella organization for
organic farming organizations established in 1972. Organic agriculture can be
defined as "an integrated farming system that strives for sustainability, the
enhancement of soil fertility and biological diversity while, with rare exceptions,
prohibiting synthetic pesticides, antibiotics, synthetic fertilizers, genetically
modified organisms, and growth hormones”. Since 1990, the market for organic
food and other products has grown rapidly, reaching $63 billion worldwide in
2012. This demand has driven a similar increase in organically managed farmland

that grew from 2001 to 2011 at a compounding rate of 8.9% per year. As of 2020,
approximately 75,000,000 hectares (190,000,000 acres) worldwide were farmed
organically, representing approximately 1.6% of total world farmland. Organic
farming can be beneficial on biodiversity and environmental protection at local
level. However, because organic farming has sometimes lower yields compared
to intensive farming, additional agricultural land is needed elsewhere in the
world, which means that natural and forest land has to be converted into
agricultural land.
Methods
Organic farming methods combine scientific knowledge of ecology and some
modern technology with traditional farming practices based on naturally
occurring biological processes. Organic farming methods are studied in the field
of agroecology. While conventional agriculture uses synthetic pesticides and
water-soluble synthetically purified fertilizers, organic farmers are restricted by
regulations to using natural pesticides and fertilizers. An example of a natural
pesticide is pyrethrin, which is found naturally in the Chrysanthemum flower.
These measures use the natural environment to enhance agricultural
productivity: legumes are planted to fix nitrogen into the soil, natural insect
predators are encouraged, crops are rotated to confuse pests and renew soil, and
natural materials such as bicarbonate and mulches are used to control disease
and weeds. Genetically modified seeds and animals are excluded. While organic
is fundamentally different from conventional because of the use of carbon-based
fertilizers compared with highly soluble synthetic based fertilizers and
biological pest control instead of synthetic pesticides, organic farming and
large-scale conventional farming are not entirely mutually exclusive. Many of
the methods developed for organic agriculture have been borrowed by more
conventional agriculture.

Crop Diversity
Organic farming encourages crop diversity by promoting polyculture Planting a
variety of vegetable crops support a wider range of beneficial insects, soil
microorganisms, and other factors that add up to overall farm health. Crop
diversity helps the environment to thrive and protects species from going
extinct. The science of Agroecology has revealed the benefits of polyculture,
which is often employed in organic farming. Agroecology is a scientific
discipline that uses ecological theory to study, design, manage, and evaluate
agricultural systems that are productive and resource-conserving, and that are
also culturally sensitive, socially just, and economically viable. Incorporating
crop diversity into organic farming practices can have several benefits. For
instance, it can help to increase soil fertility by promoting the growth of
beneficial soil microorganisms. It can also help to reduce pest and disease
pressure by creating a more diverse and resilient agroecosystem.
Soil management
Organic farming relies more heavily on the natural breakdown of organic matter
than the average conventional farm, using techniques like green manure and
composting, to replace nutrients taken from the soil by previous crops. This
biological process, driven by microorganisms such as mycorrhiza and
earthworms, releases nutrients available to plants throughout the growing
season. Farmers use a variety of methods to improve soil fertility, including
crop rotation, cover cropping, reduced tillage, and application of compost. By
reducing fuel-intensive tillage, less soil organic matter is lost to the atmosphere.
This has an added benefit of carbon sequestration, which reduces greenhouse
gases and helps reverse climate change. Reducing tillage may also improve soil
structure and reduce the potential for soil erosion. Plants need a large number of
nutrients in various quantities to flourish. Supplying enough nitrogen and
particularly synchronization, so that plants get enough nitrogen at the time when
they need it most, is a challenge for organic farmers. Crop rotation and green
manure ("cover crops") help to provide nitrogen through legumes (more
precisely, the family Fabaceae), which fix nitrogen from the atmosphere
through symbiosis with rhizobia bacteria. Intercropping, which is sometimes
used for insect and disease control, can also increase soil nutrients, but the
competition between the legume and the crop can be problematic and wider
spacing between crop rows is required.

Advantages of Organic Farming

• It helps to maintain environment health by reducing the level of pollution.
• It reduces human and animal health hazards by reducing the level of residues
in the product.
• It helps in keeping agricultural production at a sustainable level.
• It reduces the cost of agricultural production and also improves the soil health.
• It ensures optimum utilization of natural resources for short-term benefit and

helps in conserving them for future generation.
• It not only saves energy for both animal and machine, but also reduces risk of
crop failure.
• It improves the soil physical properties such as granulation, good tilth, good
aeration, easy root penetration and improves water-holding capacity and reduces
erosion.
• It improves the soil’s chemical properties such as supply and retention of soil
nutrients, reduces nutrient loss into water bodies and environment and promotes
favourable chemical reactions.


Waste management
Waste or waste disposal includes the processes and actions required to manage
waste from its inception to its final disposal. This includes the collection,
transport, treatment, and disposal of waste, together with monitoring and
regulation of the waste management process and waste-related laws,
technologies, and economic mechanisms. Waste can be solid, liquid, or gases
and each type has different methods of disposal and management. Waste
management deals with all types of waste, including industrial, biological,
household, municipal, organic, biomedical, radioactive wastes. In some cases,
waste can pose a threat to human health. Health issues are associated with the
entire process of waste management. Health issues can also arise indirectly or
directly: directly through the handling of solid waste, and indirectly through the
consumption of water, soil, and food. Waste is produced by human activity, for
example, the extraction and processing of raw materials. Waste management is
intended to reduce the adverse effects of waste on human health, the
environment, planetary resources, and aesthetics. The aim of waste management
is to reduce the dangerous effects of such waste on the environment and human
health. A big part of waste management deals with municipal solid waste, which
is created by industrial, commercial, and household activity. Waste management
practices are not uniform among countries (developed and developing nations);
regions (urban and rural areas), and residential and industrial sectors can all take
different approaches. Proper management of waste is important for building
sustainable and liveable cities, but it remains a challenge for many developing
countries and cities. A report found that effective waste management is
relatively expensive, usually comprising 20%–50% of municipal budgets.
Operating this essential municipal service requires integrated systems that are
efficient, sustainable, and socially supported. A large portion of waste
management practices deal with municipal solid waste (MSW) which is the
bulk of the waste that is created by household, industrial, and commercial
activity.
Principles of waste management

Waste hierarchy
The waste hierarchy refers to the "3 Rs" Reduce, Reuse and Recycle, which
classifies waste management strategies according to their desirability in terms of
waste minimisation. The waste hierarchy is the bedrock of most waste
minimization strategies. The aim of the waste hierarchy is to extract the
maximum practical benefits from products and to generate the minimum
amount of end waste; see: resource recovery. The waste hierarchy is represented
as a pyramid because the basic premise is that policies should promote measures

to prevent the generation of waste. Life-cycle of a product The life-cycle begins

with the design, then proceeds through manufacture, distribution, and primary
use, and then follows through the waste hierarchy's stages of reduce, reuse, and
recycle. Each stage in the life-cycle offers opportunities for policy intervention:
to rethink the need for the product, to redesign to minimize waste potential and
to extend its use. Product life-cycle analysis is a way to optimize the use of the
world's limited resources by avoiding the unnecessary generation of waste.
Resource efficiency
Resource efficiency reflects the understanding that global economic growth and
development cannot be sustained at current production and consumption
patterns. Globally, humanity extracts more resources to produce goods than the
planet can replenish. Resource efficiency is the reduction of the environmental
impact from the production and consumption of these goods, from final raw
material extraction to the last use and disposal.
Polluter-pays principle
The polluter-pays principle mandates that the polluting party pays for the
impact on the environment. With respect to waste management, this generally
refers to the requirement for a waste generator to pay for appropriate disposal of
the unrecoverable material.

CHAPTER 5
Water Conservation
Bangalore Water Supply and Sewerage Board

BWSSB currently supplies approximately 900 million liters (238 million
gallons) of water to the city per day, despite a municipal demand of 1.3 billion
liters. Water for the city (with a population of 10 million) comes from a number
of sources, with 80% of it coming from the Cauvery River. Water is also drawn
from the Arkavathy River, but the supply does not meet the demand.
The per capita water supply that BWSSB is able to provide averages 100 to 125
liters per capita per day. However, the actual availability of water to the poor
areas of the city is limited by infrastructure, and so for these areas, the per
capita supply can be as low as 40 to 45 liters per day. The per capita national
standard for a city the size of Bangalore is 150 to 200 liters per day, From the
month of March 2012, water supply in Whitefield has been stopped, with even
rich neighborhoods left to fend for themselves.
Kaveri River project

The majority of the water for Bangalore is imported by the BWSSB from the
Cauvery River, over 100 kilometers (62 mi) south of the city. Cauvery water
was originally drawn from a reservoir near the village of Thorekadanahalli.
To meet the increasing demand, the "Cauvery Water Supply Scheme" was
undertaken by the BWSSB, with Stages I - III completed. Stage IV is currently
being built, with Phase I completed and bringing an additional 270 million liters
to the city. Construction of Stage IV: Phase II is expected to bring an additional
510 million liters, and will be completed by 2010. The energy required to
transport the water this distance consumes 75% of the agency's revenues.
Arkavathy River
Up to 20% of the normal water supply for Bangalore comes from the Arkavathy
River, from two reservoirs built on the river, the Hesaraghatta (or
Hesseraggatta) which was built in 1894 and the Tippagondanahalli
Reservoir (or T G Halli), which was built in 1933.
In June 2007, T G Halli, from which BWSSB pumped 35 million liters per day
into the western parts of the city, had effectively gone dry due to lack of rainfall
over its watershed. BWSSB officials stated that they would address the issue

initially by making water available for only one hour a day, and then by
diverting water from other parts of the city, as well as bringing water in by
truck. The quality of the water in the reservoir has also become compromised by
the discharge of effluent into the reservoir.
Rainwater harvesting
To further address water supply issues, BWSSB has studied the rainwater
harvesting (RWH) techniques used in Chennai, where such methods have
greatly reduced water shortage issues. RWH methods are becoming mandatory
in Bangalore. In addition, in April 2007, BWSSB issued a moratorium on new
building hookups to the water system. The moratorium was lifted in July, but
only on new buildings that have a RWH system installed.
Water rationing
The BWSSB is also considering implementing a mandatory water rationing
program in order to evenly distribute what water supplies exist. A small trial
rationing program was instituted in March 2007. Electronic water meters would
shut off after the allotted amount of water was used, but the program was
considered a technical failure, due in part to software issues.
Water table issues

Groundwater extraction has caused the water table to drop variously from 90 to
300 meters (300 to 1000 feet) below ground level (as compared to an average
water table depth of about 30 meters (90 feet) two decades ago), according to
the Indian Institute of Science.
The situation affecting T G Halli are not isolated. Rapid urbanization in and
around Bangalore has destroyed many wetlands areas (of the 51 lakes in the city
in 1973, only 17 remain in 2007), which has also contributed to the decrease in
the water table.
Sewerage system
Bangalore's original sewerage system was built in 1922, a time when the city
was much smaller than it is today; the original system served only the heart of
the city. In 1950, with the city greatly expanding, a project was initiated to
greatly expand the sewerage system. After the BWSSB was formed in the
1960s, programs were again implemented to expand the system to not sewer
areas.
The current sewer system utilizes stoneware pipes up to 300 millimetres

(11.8 in) in diameter, and RCC pipes for the mains and outfalls up to 2,100

millimetres (82.7 in) in diameter. There are three main sewage treatment plants,
which are located in the Vrishabavathy, Koramangala-Chellaghatta
and Hebbal valleys. Two additional mini-plants have been built near Madiwala.
The Bangalore Water Supply and Sewerage Board (BWSSB) is a crucial
governmental agency responsible for sewage disposal and water supply in the
Indian city of Bangalore. It was established in 1964.
Here are some key points about BWSSB:
1.Water Supply:
o BWSSB currently supplies approximately 900 million liters (238 million
gallons) of water to the city each day, despite a municipal demand of 1.3
billion liters.
o The primary source of water for Bangalore is the Cauvery River,
contributing about 80% of the supply. However, water from
the Arkavathy River is also used, although it does not fully meet the
demand.
o The per capita water supply provided by BWSSB averages 100 to 125
liters per capita per day, but in poorer areas, it can be as low as 40 to 45
liters per day.
o The ongoing Cauvery Water Supply Scheme aims to enhance water
availability. Stage IV is currently under construction, with Phase I already
completed, adding 270 million liters to the city’s supply. Phase II is
expected to bring an additional 510 million liters by 2010.
o The energy required to transport water from the Cauvery River
consumes 75% of BWSSB’s revenues.
o Up to 20% of the water supply comes from the Arkavathy River, which
has faced challenges due to lack of rainfall and water quality issues1
2.Sewage Disposal:
o BWSSB manages sewage disposal in Bangalore, ensuring proper
treatment and sanitation.
o The board plays a critical role in maintaining the city’s hygiene and
environmental health.
3. Rainwater Harvesting:
o To address water supply challenges, BWSSB has studied rainwater
harvesting techniques used in Chennai. These methods are becoming
mandatory in Bangalore to mitigate water shortages1


CHAPTER 6
Food Walk
VV Puram Street Food
A Food Tour, also known as Culinary Tour, is a guided tour designed to

introduce you to the history and traditions of a people through their food
culture. A Food and Drink Tour includes food and beverage tastings related to a
theme. It can be about the local culture or a specific region of the city. During a
food walk, you usually go out with a group of people, led by a local expert who
is a food lover too. You walk down a locality and try to get under its skin
through its food. The talk focused on how food walks can help drive culinary
tourism in India.
Whether you recently moved to Bangalore or have been around for a while,
chances are you might have heard about VV Puram. Also known as Food Street,
Thindi Beedi, and Chaat Street, VV Puram is Bangalore's only food street that
serves everything vegetarian. It's one of the must do things in Bangalore. The
street starts bustling with restaurants, kiosks, carts, and small hole-in-the-wall
shops around 5 pm and by 8 pm (especially on weekends), you'll find a large
crowd eating their way through everything imaginable. We did it ourselves, and
here's what we recommend that you eat at VV Puram.
Must-have:
Gobi Manchurian Roll
Once you have had your fill on the buns, you will enter the main street where
there will be shops on either side calling to you with their offerings. While we
can't direct you to any particular store, the Chinese Fast Food Corner serves
some insane, greasy Gobi Manchurian Roll. If you are a true blue Bangalorean,
then you will know how much we love this Chindian version of Manchurian.
The roll's made with roomali roti and it's filling.
Masala Dosa
Dosa shops on VV Puram are far too many with each of them trying to one up
the other with their version of everyone's favourite South Indian savoury
pancakes. You are going to have to try the crispy bath masala dosa, which

comes doused in copious amounts of butter and topped off with lemon rice and
potato palya. It's heavy, so you might have to split it with a friend.
Rasgulla Chaat
You might think it's an abomination, but the rasgulla chaat is a revelation.
Instead of the sweet sugar syrup, rasgullas are dipped sweet curd. The chaat is
topped off with chaat powder, chilli powder, boondi, shredded coriander, and
some pomegranate seeds and cashews. It's a cold chaat, FYI.
Top eateries on this food street:
Arya Vysya Refreshment (Must-have)
The second shop to your left just after Shri Vasavi Chatnis is Arya Vysya
Refreshment. An establishment which is 75 years old, it has a lot of interesting
food on offer. Perhaps the most well known and unique dish it serves is called
Curd Kodu Bele. This deep-fried fritter, is made of a batter consisting of rice
flour, curd and seasonings. It is best had piping hot, off the girdle.
o Curd Kodu Bele (rice flour and curd mixed together with seasonings to
make a soft dough which is shaped into rings and deep fried)
o Idlis (soft, fluffy ones served with a deadly red chutney)
o Hot Jalebis
Shri Vasavi Mane Tindi (Must-have)
In the last few years, Sri Vasavi Mane Tindi has taken centre-stage at VV
Puram food street. From a small extension of the Sri Vasavi Chatnis, it is today
a large eatery, spanning one-third the street and serving a wide variety of dishes,
right from the special south-Indian fare such as akki rotis, paddus and ragi rotis
to the typical tiffin items such as dosas, idlis, lemon rice and shavige bath to
even north-Indian and Chinese food. (It also has mumbai pav bhaji but we
recommend Dev Sagar across the road for that).
o Akki Roti, Ragi Roti, Paddus

o Dosas / Uttapams / Ghee roast (Sprayed with an extremely generous of
pure ghee)
o Idly, Lemon Rice / Tomato Rice / Puliyogare
o Shavige Bath (Vermicelli Upma)
o Kayi Hollige
o Hot Jalebis
Idli Mane (right side, next to Dev Sagar) (Must-have)
This is the another Idli Mane outlet, right across the street to Idli Mane (Purple
Board) and has the regular south-Indian fare. But what we recommend here is
the holige — flour paranthas stuffed with a sweet filling made of either dal or
coconut, served hot.
o Great For: Hollige — Pesaruttu
Six things to plan before heading to VV Puram:
Try to sample maximum number of dishes: How? Go with as many friends as

you can rope in. The bigger the group, the more food you can sample. Aim to
sample the top items at each joint. No point eating one or two items and heading
back, we say!
o It comes alive around 7 PM: While some of the shops start serving from
5:30–6:00 PM onwards, all of them are ready only by 7:00 PM.
o Weekends are very crowded: So get there a little early by 7 PM.
o Limited Seating Available: The experience is to stand and eat on the
street, watching the cooks put your dish together live. So do wear
comfortable footwear. However, very recently Sri Vasavi Mane Tindi
has introduced a special section where patrons can sit and place orders.
o Parking secrets: Try one of the roads leading into Sajjan Rao Circle if
you can’t find parking around the circle itself.
o Go green: Dispose off plates in a dustbin. Most shops will have them
placed at prominent locations.
o Water: We suggest carrying your own bottle of water so that you don’t
have to buy one while there.
o No waste please: Try and avoid wasting food.


Kempe Gowda’s Four Towers

Kempe Gowda
Kempe Gowda I is a name very synonymous to Bengaluru and the people alike.
Well, he is the founder of the city who planned the city in the 16th century. He
was a chieftain of the Vijayanagara kingdom. His vision of a pete (town) on the
lines of Hampi was bought to life and thus created were the present day Avenue
road, Nagarthpet and Chikpet and many forts, temples, tanks and lakes,
fascinating isn’t it! Thus came into existence the Bengaluru pete that is now our
Bengaluru city.
His grandson Kempe Gowda II built the four towers predicting the limits for the
growth of the pete in the future. The towers are said to be built in four corners
of the city keeping the Dharmarayaswamy temple as the focal point.
At first, he renamed the town from "Benda-kaal-ooru" to Bengalooru. Later,
when the British invaded India, they renamed it Bangalore. Bangalore is still
called "Bengalooru" by locals and natives. He is credited with having
established the Indian city of Bangalore in 1537. Kempegowda built the four
towers that mark the boundaries of Bangalore.

Kempe Gowda’s Four Towers

1. Lalbagh Tower (South East Tower)
It’s a prominent landmark and you won’t miss it in Lalbagh. It’s on top of a
hillock believed to be centuries old. Enter via the main entrance (double road
junction) and the tower is visible right from the entrance. The best maintained
of the lot with all granite pillars and flooring.
2. Gavipura Tower (South West Tower)
I will reveal the easy location of this. Ask for Bandi Mahakali temple on the
banks of the now dry Kempabudhi Lake; go behind the temple and to your left
you would see the gopuram amidst rocks and trees. You need to climb up a few
steps to see the tower in full view. A park has been constructed with walkway
and play area and a deer park is adjacent to this lake. I roamed nook and corner
of the lake and finally decided on giving up on a hot afternoon; plain curiosity
led me near to the temple and the tower finally :)
3. Mekhri Circle Tower (North West Tower)
It’s located in a park adjacent to Ramana Maharishi park (you can see the tower
from here too albeit from a distance). While moving on Bellary road coming
from Windsor Manor bridge, as you near Mekhri circle underpass, get on to the
ramp on the left and just before the Bajaj showroom is the park on the left alley.
One can see broken statues on the pillar in the picture above, quite different
build from the other towers.
4. Ulsoor Tower(North East Tower)
It’s in the Madras Sappers campus and permission to visit is difficult, try your
luck with them. You can see the tower from the main road or from the other end
of the Ulsoor Lake (from a far distance). As you ride along the opposite bank of
Madras Sappers, this tower is clearly visible.

Lalbagh Tower Gavipura Tower
Mekri Circle Ulsoor Lake

Avarekai Mela
Avarekai Mela 2024 Dates and Timings

Discover the Avarekai Mela (Avarebele Mela) at the National College grounds
in Basavanagudi, running from January 5 to 9. This exciting annual event,
hosted by Shree Vasavi Condiments, is a celebration of Avarebele (also known
as Avarekai) and is accessible to visitors from 10 am to 10 pm daily.
Avarekai Mela Location and Nearest Metro

The mela was initially held at the food street in VV Puram, near Sajjan Rao
Circle and Thindi Street. However, due to the increasing popularity and crowd,
the Avarekai mela (Avarebele Mela) was shifted to a new and bigger venue in
2023, at the National College grounds in Basavanagudi. The new venue has
more space and better facilities for the visitors and the vendors.
What to Expect at Avarekai Mela (Avarebele Mela)

Attracting thousands of visitors daily, including celebrities, politicians, and food
bloggers, Avarekai Mela (Avarebele Mela) is more than just a food festival. It’s
an immersive experience into Karnataka’s rich culinary heritage and a
celebration of the seasonal avarekai bean.
Focus and Significance

Central Theme: Celebrates avarekai (hyacinth bean), emphasizing its
versatility and nutritional value.
Health Benefits: Avarekai is known for its cholesterol-lowering properties,

aiding digestion, and boosting immunity.
Support for Local Farmers: Helps farmers from areas like Magadi and Kolar by
enabling direct sales, eliminating middlemen.

Festival Attractions
Culinary Delights: Offers an extensive range of avarekai-based dishes,
blending traditional and innovative recipes.
Menu Highlights: Includes classics like dosa, idli, vada, upma, and fusion
dishes like avarekai manchurian, ice cream, and more.
Special Dishes: Features unique items annually, such as the ‘Appu Special’,
honoring the late Kannada actor Puneeth Rajkumar.
Community Impact
Farmer Empowerment: Direct involvement of over 200 farmers, providing
them a platform for better income.
Employment Opportunities: Generates employment, especially for women in

dish preparation and service roles.
Cultural Significance
Visitor Demographics: Attracts thousands, including celebrities, politicians,
and food enthusiasts.
Cultural Importance: Acts as a gateway to Karnataka’s rich culinary heritage,

showcasing the seasonal avarekai bean.
Avarekai Mela is more than a food festival; it’s a cultural event that offers a
taste of Karnataka’s rich culinary traditions, supports local agriculture, and
fosters community engagement. The festival serves as a platform for culinary
exploration and local empowerment, making it a significant event in
Bangalore’s cultural calendar.
Why Should You Visit Avarekai Mela? (Avarebele Mela)

Visiting the Avarekai Mela in Bangalore offers a range of unique experiences
and benefits:

Culinary Diversity: The festival is an excellent opportunity to savor a wide

array of dishes made from avarekai, a versatile and nutritious local bean. From
traditional preparations like dosa and idli to innovative fusion dishes like
avarekai manchurian and ice cream, the mela showcases the culinary versatility
of this ingredient.
Cultural Experience: Avarekai Mela is more than just a food festival; it’s a
celebration of Karnataka’s rich culinary heritage. This event provides a glimpse
into the local culture and traditions, making it a great learning experience.
Support for Local Farmers and Artisans: By participating in the mela,

visitors contribute directly to supporting local farmers who cultivate avarekai.
The event also creates employment opportunities, especially for women
engaged in preparing and serving the dishes.
Community and Social Interaction: The mela is a social event that draws
people from various backgrounds, fostering a sense of community and
providing a platform for interaction and enjoyment.
Seasonal Celebration: Held in winter, the festival is timed perfectly for the
harvest of avarekai, allowing visitors to enjoy this produce at its freshest.
Unique Food Experience: For food enthusiasts and explorers, the mela offers a
chance to try out unique and rarely found dishes, expanding one’s culinary
palate.
Economic Boost: The festival boosts the local economy by facilitating direct
sales from farmers to consumers and by creating a vibrant market atmosphere.
Fun and Festivity: With its festive atmosphere, the Avarekai Mela is an
enjoyable outing for individuals and families alike, offering fun, food, and
festivities all in one place.
In summary, the Avarekai Mela (Avarebele Mela) is a must-visit for those

interested in exploring the flavors of Karnataka, supporting local agriculture,
and participating in a culturally rich and enjoyable community event.


CHAPTER 7
Conclusion
Social responsibility is essential in many aspects of life. It helps to bring people
together and also promotes respect for others. Social responsibility can be seen
in how you treat other people, behave outside of work, and contribute to the
world around you. In addition, there are many ways to be responsible for the
protection of the environment, and recycling is one way. It is crucial to recycle
materials to conserve resources, create less pollution, and protect the natural
environment.
Society is constantly changing, and the way people live their lives may also
vary. It is crucial to keep up with new technology so that it doesn’t negatively
impact everyone else. Social responsibility is key to making sure that society is
prosperous. For example, social media has created a platform for people to
share their experiences and insights with other people. If a company were going
to develop a new product or service, it would be beneficial for them to survey
people about what they think about the idea before implementing it because
prior knowledge can positively impact future decisions.


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VISVESVARAYA TECHNOLOGICAL UNIVERSITY

“Jnana Sangama”, Belagavi-590018, Karnataka

DEPARTMENT OF ELECTRONICS & TELECOMMUNICATION ENGINEERING

SOCIAL CONNECT AND RESPONSIBILITY (BSCK307)

Submitted in partial fulfilment of the requirements for the award of the

DEPARTMENT OF ELECTRONICS & TELECOMMUNICATION ENGINEERING

K. R. Road, V. V. Pura, Bengaluru-560004

Course Coordinator HoD

BANGALORE INSTITUTE OF TECHNOLOGY

SOCIAL CONNECT AND RESPONSIBILITY(BSCK307)

ACTIVITY POINTS SUMMARY SHEET

Dr. Shanthala S Dr.M. Rajeswari

About Parents too and friends / teammates…./ Almighty…

Activity 1: Plantation and Adoption of a tree

2 2.1: Group plant: Philodendron Ceylon 2-4

2.2: Individual plant: Tulsi

Activity 2: Heritage Walk and Crafts Corner

3.1: Gavi Gangadhareshwara Temple 5-7

3.2: Bamboo weaving Craft

Activity 3: Organic Farming and Waste Management

Activity 4: Water Conservation

Activity 5: Food Walk

Home Work / Assignment include at the end of

Report on the Lecture arranged recently in the Seminar

◼ Vision and Mission

◼ Course Outcomes and POs

➢ Social connection and social responsibility are two interconnected

Department of Electronics and Telecommunication Engineering, B.I.T. 1

Plantation and Adoption of a tree

• Rama Tulsi (Ocimum sanctum): Identified by its vibrant green leaves.

• Krishna Tulsi (Ocimum tenuiflorum): Distinguished by leaves exhibiting

• Vana Tulsi (Ocimum gratissimum):A wild or forest variety, contributing

• Tulsi is a fragrant shrub with elliptical, serrated leaves.

• Adaptogenic Qualities:Recognized as an adaptogen, aiding in stress

• Antimicrobial Attributes:Exhibits antimicrobial and antibacterial

Department of Electronics and Telecommunication Engineering, B.I.T. 2

• Traditional Medicine:Utilized in Ayurvedic practices for its healing

Cultivation and Care:

• Propagation:Can be propagated through seeds or cuttings.

• Maintenance:Regular pruning promotes bushy growth.

Moderate watering, avoiding waterlogged conditions.

Considered the earthly embodiment of the goddess Tulsi.

Represents auspiciousness and spiritual well-being.

In conclusion, the Tulsi plant is more than just a botanical species; it is a

Department of Electronics and Telecommunication Engineering, B.I.T. 3

Department of Electronics and Telecommunication Engineering, B.I.T. 4

Heritage walk and crafts corner

Gavi Gangadhareshwarn Temple

Gavi Gangadhareshwara Temple is a famous ancient cave temple located in

Gavi Gangadhareshwara Temple – History

Gavi Gangadhareshwara Temple – Magic Created by the Sun

• Every year on the 14th of January a rare and significant phenomenon

This is a wonderful sight as the event is marked by continuous ringing of the

Department of Electronics and Telecommunication Engineering, B.I.T. 5

Gavi Gangadhareshwara Temple – Architecture

• The Gavipuram Cave Temple is an architectural wonder in itself. The

Gavi Gangadhareshwara Temple – Overview

• The temple is also known as Gavipuram Cave Temple. It is dedicated to