Social Impact

Social Immersion Project – 2024-25

As part of the Social Immersion Project, 185 students of II MBA along with 14 faculty mentors visited Kallarpudhur Tribal Village, Mettupalayam on October 5, 2024. The objective of the visit was to establish connections with target beneficiaries of the communities. The students conducted a door-to-door survey, meeting with Self Helf Group members, engaging with children, to identify the needs and concerns of the community. The visit has provided the students with the need analysis of the projects and to formulate the next level objectives & outcomes for the betterment of the community.

 Transforming Societies from, the Ground Up : Grassroot Approaches, Ms. Shobana Kumar, Founder , Small Differences, NGO Coimbatore on October 9, 2024.

Ms. Shobana Kumar, Founder, Small Differences, NGO Coimbatore addressed II MBA students (Batch 2023-25) on social issues at grass roots level. The lecture was organized as part of the Social Immersion Project Course on October 9, 2024. The resource person touched on four significant points, majorly, that included identification of social problems, approaches to solve societal issues, people at grassroot level and outcome/impact for the beneficiaries. She shared real time experiences dealing with a transgender engineering aspirant and how their approaches, have changed her life. The students’ doubts were clarified with explanation and examples. Ms.Madhumitha R and M
 r.Chitambareesh of II MBA, student coordinators, organized this guest session under the guidance of the SIP Coordinators –  Dr.B.Poongodi, Associate Professor and Dr.Shalini Prieya A D, Assistant Professor. 

Future of nutrition, what corporate currently doing, what is the future of nutrition, Mr. Sankar Chozhan, Founder of B Actually Foods on October 10, 2024.

Mr. Sankar Chozhan, Founder of B Actually Foods deliberated a lecture on the future of nutrition to MBA students (Batch 2023-25). He is also the author of ‘Good Gut Microbiome: A Holistic Way to Reset Your Gut-Bugs, Get Healthier & Drop Weight’. The lecture was initiated on emphasizing SDG 3 – Health and Well Being as part of Sustainable Development subject. The guest lecture session was organised and hosted by Lakhshna G, 23MBA083. The discussion shed light on the evolving landscape of personalized nutrition and strategies to ensure not just food availability but also nutrient-rich diets. He also detailed innovations in operations to minimize food waste and create nutrition-rich products—pioneered by companies like WayCool.in, Green Pod Labs, and Food is Power. The role of CSR in food and nutrition—led by industry giants like Tata, Unilever, Cargill, and Nestle—highlighting the balance between profit and purpose. In summary, the lecture highlighted the future holds more advancements in precision nutrition, food tech, and eco-friendly food solutions, transforming how we approach health and well-being. The lecture was coordinated by Dr. Shalini Prieya A, Assistant Professor