The students of Goa Institute of Management (GIM) have won the prestigious 2021 Flourish Prize, from a total of 585 entries.
The B-school won the honours from the team’s submission of the story on Jaipur Rugs which highlighted the Global Goal #8 – Decent Work and Economic Growth – part of the 17 UN Sustainable Development Goals.
This winning story was one of the 17 best stories that exemplified how businesses can act as a positive force for ethical causes that can demonstrate progress.
AIM2Flourish is the world’s first higher-education curriculum for the UN Sustainable Development Goals (SDGs) and Fowler Center for Business as an Agent of World Benefit at the Weatherhead School of Management, Case Western Reserve University, USA. The initiative recognizes the positive impact of the business leaders of today while amending the ways in which tomorrow’s leaders are taught.
A team of 7 students from GIM presented an extensive and pioneering story ‘Seeing the World through the Lens of Potential’ on ‘Jaipur Rugs’ under the guidance of Professor Divya Singhal, Chairperson Centre for Social Sensitivity and Action, GIM and as part of their Social Responsibility and Action (SRA) course.
Abhishek Kaushik, Ayush Bhagoliwal, Chadarajupalli Leelavamsi, Gaurav Kumar, Shubham Bisht, Siddhi Maheshwari, and Sooraj Prabhakar, students of GIM identified the business’ myriad innovative strategies by interviewing the organisation’s top managers.
“As their Professor, I am thrilled to see the student teams winning the 2021 Flourish Prize. Personally, it has been an amazing learning experience guiding student groups working on identifying, interviewing inspiring stories about positive and profitable business innovation in 2020”, said Prof. Divya Singhal of GIM, while expressing her elation about the team’s victory. Shubham Bisht, student of PGDM 2020-2022, GIM, while delineating his experience said, “Jaipur Rugs has efficiently executed an administrative and supply chain aid for the weaving community in rural India. We were greatly influenced by their grass-root level involvement with the community and how they absorbed the essence of what it means to belong to the weaving community of India.”
Out of the 17 Sustainable Development Goals (SDGs), the team received the award for SDG 8: Decent Work and Economic Growth. Added Ajit Parulekar, Director, GIM, “We are delighted that the students of GIM have won top honours at the prestigious 2021 Flourish Prizes. GIM has been doing a lot of work related to sustainable development.
GIM was the first Indian business school to publish their Sustainable Development Goals (SDG) related best practices on the International SDG Dashboard developed by Erivan K. Haub School of Business at Saint Joseph’s University, USA.”
Each year, the Fowler Center honors the best-of-the-best stories with 17 Flourish Prizes – one for each UN Sustainable Development Goals.
These 17 Flourish Prize winners will be honoured via a virtual celebration in October later this year.
Art of Goan Cuisine with Chef Edia Cotta and Chef Sandip Madkaikar
V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE), recently hosted an online masterclass on Goan Cuisine with two celebrated Goan chefs – Chef Edia Cotta and Chef Sandip Madkaikar.
The webinar was open not only to students but anyone interested in the craft of Goan cuisine, including passionate home cooks.
Chef Edia Cotta comes with over 35 years of experience in the art of traditional home-style Goan cuisine, having worked at some of the most reputed hotels chains in Goa. Meanwhile, Chef Sandip, Assistant Professor of Food Production at VMSIIHE is proficient in traditional Goan Saraswat cuisine. Together the duo hosted the masterclass which was well attended.
Chef Edia in her inimitable style demonstrated how one can make a perfect Bafado and a Fish Guisado as the viewers watched her every move and asked questions during the session.
Chef Sandip demonstrated the other aspect of traditional Goan food as he shared his take on delicacies like Moongachi Gathi, Bharillyo Kullyo (stuffed crabs) and various other dishes cooked in the traditional Goan Saraswat style.
Chef Sebastian Breitinger, VMSIIHE’s Professor in Culinary Arts co-ordinated the masterclass session, ensuring an orderly experience .
