Guest Lecture on World Food Day 2026 and Food Distribution Activity
Meerut | 16 October 2026
Bhikaji Cama Subharti College of Hotel Management (BCSCHM), under the aegis of Swami Vivekanand Subharti University, Meerut, organized a guest lecture on the occasion of World Food Day 2026 on 16 October 2026. The programme commenced at 10:30 AM and combined academic engagement with a community-oriented food distribution initiative, emphasizing the importance of food security, nutrition, and social responsibility.
The programme aimed to create awareness among students about the significance of World Food Day, the global challenge of hunger, and the importance of responsible food practices. It also encouraged students to connect their hospitality education with community service and the broader responsibility of ensuring access to food for those in need. The event commenced with an opening address by Dr. Ratan Bisui, who highlighted the relevance of World Food Day and the importance of developing a sense of social responsibility among hospitality students. The address encouraged students to recognize the role of the hospitality sector in promoting food awareness, responsible food management, and community welfare.
As part of the programme, students from the Hotel Management department participated in a food distribution activity organized in association with Subharti Sanskriti Vibhag. A team of 10 Hotel Management students, accompanied by Mr. Kamlesh Kumar Arya and Dr. Vikas Sharma, took part in the initiative to distribute food to people in need. The activity provided students with an opportunity to participate directly in community service and understand the importance of compassion, food accessibility, and responsible citizenship.
The guest lecture and food distribution activity together provided a meaningful learning experience by integrating academic awareness with practical social engagement. Students were encouraged to understand that hospitality extends beyond professional service delivery and includes ethical practices, responsible food handling, minimizing food wastage, and contributing to community welfare.
The programme also reinforced the relevance of World Food Day in promoting awareness of hunger, nutrition, food security, and sustainable food systems. Through the combination of the lecture and the food distribution initiative, participants were able to appreciate the relationship between hospitality education and the social challenges associated with food availability and accessibility.
The activity supported the institution’s commitment to holistic student development by encouraging empathy, teamwork, community participation, and social responsibility. It also demonstrated how academic institutions can contribute to public awareness and community welfare through educational programmes and service-oriented initiatives.
Overall, the World Food Day programme served as a platform for connecting hospitality education with meaningful community engagement. The initiative highlighted the importance of responsible food practices and encouraged students to become more conscious of their role in promoting food security and supporting people in need.
