MALNAD COLLEGE OF ENGINEERING,HASSAN

(An Autonomous Institution Under VTU ,Belgaum)

CIVIL ENGINEERING DEPARTMENT

III SEMESTER

COURSE : Social Connectivity And Responsibility

WATER CONSERVATION AND FOOD WALK

 MODULE -4
WATER CONSERVATION AND FOOD WALK

▶ LIKITH – 4MC22CV036
▶ PRUTVI N G - 4MC22CV057
▶ R NITHYA – 4MC22CV058
▶ R RAHUL – 4MC22CV059
▶ RAHUL GOWDA – 4MC22CV060
▶ RAGHAVENDRA – 4MC22CV062
▶ RAHUL L G – 4MC22CV063
▶ RAKSHITHA K M -4MC22CV064
▶ RAKSHITHA M L – 4MC22CV065
▶ RAMASWAMI – 4MC22CV066
What is water conservation?
Water conservation includes all the policies, strategies and activities to sustainably
manage thenatural resource of fresh water, to protect the hydrosphere, and to meet
the current and future human demand (thus avoiding water scarcity). Population,
household size and growth and affluence all affect how much water is used. Factors
such as climate change have increased pressures on natural water
resources especially in manufacturing and agricultural irrigation. Many countries have
already
implemented policies aimed at water conservation, with much success. The key
activities to conserve water are as follows: any beneficial reduction in water loss,
use and waste of resources, avoiding any damage to water quality; and improving
water management practices that reduce the use or enhance the beneficial use of
water.
Technology solutions exist for households, commercial and agricultural
applications. Water conservation programs involved in social solutions are typically
initiated at the
local level, by either municipal water utilities or regional governments
Why should we conserve water?

• Crop Can’t live without water

• Crops can’t grow without water
• Water is part of our daily life
• There is a limited water supply
• Saving water prevents groundwater depletion
• Conserving water saves energy
• Wildlife and aquatic life needs water to survive
How to prevent wastage of water

Several ways to reduce water consumption at home:

● Keep the tap closed when not in use.
● Check for openings or leaks in water distribution pipes.
● Make sure to use collected rainwater for gardening or washing purpose.
● Always have a measure of how many buckets of water are wasted in a day and try
to reduce.
● Do not run more water than necessary while washing and cleaning clothes, utensils,
etc.
● Rainwater harvesting is one of the best methods used for conserving water.
There are
different methods used to preserve rainwater instead of getting it wasted.
Drip irrigation

▶ Drip irrigation is a type of micro-irrigation system that has the probability

of saving water and nutrients by allowing water to drip slowly directly to
the roots of plants.
▶ This method aims to supply water directly into the root zone of plants
and minimise evaporation.
▶ By drip irrigation, there is no water loss due to seepage, run-off or
evaporation , this has emerged as a very efficient method of irrigation.
▶ Sprinkler Irrigation – Water is distributed through a pipe system, and is
sprayed into the air and irrigates in most of the soil types as it has a
wide range of discharge capacity.
▶ Night Irrigation – During night-time, humidity is high, which results in a
reduced evaporation rate. Since there is no sun, solar radiation does
not contribute to water evaporation, which minimises water loss.
Food walk

▶ A ‘Food Walk’ in villages involves exploring the local culinary scene and food
culture in rural areas. It often includes visits to traditional eateries, farms
or households where villagers prepare and share their regional dishes.
▶ This type of food walk allows participants to experience authentic and often
homemade food, discovered traditional cooking methods, learn about local
ingredients and understand the cultural significance of food within the village
community.
▶ It’s a way to explore the unique flavors and heritage of rural areas, showcasing
the specialties and traditional dishes specific to that village or region.
Cuisine of Hassan
Hassan being one of the districts of Karnataka, has the predominance of Karnataka cuisine
comprising of
both vegetarian and non-vegetarian food. Since it is located at the south-western part of the
state, one can mostly find South Karnataka Cuisine over here. For authentic breakfast, one can
enjoy Ragi mudde or
steamed dumpling dipped in a curry of rice and yoghurt, called Saaru. For lunch, have formal
vegetarian
meal comprising of Palya, Kosambari, sweet-savory Gojju, spicy Chutney Pickles, Bajji, Bonda,
Vade and Papad. Non vegetarian people can find Chicken, Mutton and Pork (Pandi) to savor
their taste buds.
Rice Dishes – Bisibele bath, Vaangi bath, Chitranna, Puliyogare, Avalakki, Mandakki, Bene Dosa.
Breads – Ragi Roti, Jolada Roti, Akki Roti, Ragi Mudde, Chapati etc.
Main Dishes –Huli, Majjige Huli, Hurali Palya etc.
Some of the famous species used for
cooking
1. Turmeric: Turmeric is a great anti-inflammatory, has huge health benefits, and
an astounding yellow colour
2. Cumin ( jeera): Ground cumin powder is also an essential spice used in India, and
is one of the key ingredients in garam masala spice mix.
3. Green cardamom: You can’t mistake the flavor of green cardamom. It tastes a lot
like eucalyptus
4. Ginger: Of all Indian spices, Ginger is an absolutely essential ingredient for
most curries, and is one half of the recipe for ginger garlic paste, used in most
food of India. It’s fine to use this spice
dried
5. Fennel: Fennel is great as a whole spice in taarka, and is another key ingredient in
the flavouring of madras and other curries
GALLERY