Holy Spirit Institute organised a unique “Go Green” wild vegetable cooking competition on 29th August 2026, bringing together students, parents, and distinguished guests to celebrate local biodiversity and traditional culinary knowledge.The programme was based on the three UN Sustainable Goals of Development ie SDG 2 Zero Hunger, SDG 12 Responsinle Consumption and Production and SDG …
Holy Spirit Institute organised a unique “Go Green” wild vegetable cooking competition on 29th August 2026, bringing together students, parents, and distinguished guests to
celebrate local biodiversity and traditional culinary knowledge.The programme was based on the three UN Sustainable Goals of Development ie SDG 2 Zero Hunger, SDG 12
Responsinle Consumption and Production and SDG 5 Life on Land.
Inaugural Function and Blessing
The day commenced at 10:30 a.m with a warm welcome extended to the guests by the Pre-Primary and Secondary students at the entrance. Following this, the Manager,
Headmistress, and NSQF Coordinator escorted the dignitaries to the hall for the cutting of the inaugural ribbon.Mrs. Smita Sawant was the Coordinator of the Programme.
The formal programme began with a welcome address by the school Manager, Rev. Fr. Domingos Noronha, who warmly welcomed the dignitaries and expressed great pride
in hosting an event centred on environmental awareness. Speaking to the students, the Manager highlighted the importance of staying connected to nature and explained
how understanding local biodiversity plays a crucial role in ecological conservation.
This was followed by the traditional lighting of the lamp by the dignitaries on stage. A serene prayer moment set a solemn and positive tone for the rest of the day, leading
into an overview of the exhibition’s aims and objectives, presented by the comperes, Mrs. Smita Sawant and Miss Estrin Fernandes
Keynote and Dignitary Addresses
The Headmistress, Mrs. Esmeralda Mendes e Fernandes, and Tr. Judy Fernandes officially introduced the esteemed guests, who were presented with mementos and potted
plants as tokens of appreciation to the following dignitaries.
Chief Guest: Dr. Anna Neena George, Associate Professor, GVM’s Dr. Dada Vaidya College of Education
Guest of Honour: Mrs. Cassie D’Souza, Administrator, St. Sebastian Primary School
Special Invitee: Mr. Mcquay Jeff Dias, Proprietor, Mac Decorators
The Chief Guest, Dr. Anna Neena George, Associate Professor, GVM’s Dr. Dada Vaidya College of Education, then addressed the gathering. She spoke passionately about the
immense value of indigenous wild vegetables. She emphasised that true learning happens outside the classroom, urging students to meet and speak directly with local
farmers, who hold far greater practical wisdom about nature than any textbook.
The formal inaugural ceremony wrapped up smoothly with a heartfelt Vote of Thanks by the Headmistress Mrs.. Esmeralda Mendes e Fernandes concluding precisely at 12:05
p.m.
The Competition and Exhibition Viewing
From 12:05 p.m to 12:20 p.m, the focus shifted to the core of the event: the Wild Vegetables Cooking Competition. A panel of judges evaluated the innovative and healthy
dishes prepared by the students.
The judges were:
Ms. Janice Gomes Asst. Director of KVK Margao. Mrs. Imaculada Rebello Retired Staff Fatima Convent and an Environmentalist and Mrs. Shweta Gaonkar Manager Timblo
Farms..
The exhibition schedule followed a structured flow to accommodate everyone safely:
• Invited Schools: Viewed the displays from 12:30 p.m to 1:30 p.m.
• Prize Distribution: Celebrated the winning participants at 1 p.m
• Public and Parents: The doors opened to our students, parents, and the general public from 1:30 p.m until 3:30 p.m.
The cooking competition itself saw enthusiastic participation from the students, who showcased their culinary creativity by preparing a wide array of dishes using wild greens.
After a thorough evaluation by the judges based on taste, innovation, and nutritional value, the winners were announced:
Junior Category Winners:
Standard 6th B secured the top position, followed closely by Standard 7th A.
Senior Category Winners:
Standard 8th A emerged victorious, with Standard 10th B taking the runner-up spot.
The prizes were presented by the Guest of Honour, Mrs. Cassie D’Souza. She shared her insights, inspiring the student community to continue practising sustainable lifestyle
habits.
Following the food exhibition and prize distribution, the official Vote of Thanks was delivered by the Headmistress, who expressed gratitude to the guests for gracing the
event. She also commended the Manager, teaching and non-teaching staff, and students for making the event a resounding success.
The competition successfully sparked a newfound curiosity among the students about biodiversity and the importance of preserving traditional knowledge. The event
successfully achieved its goal of building a strong bridge between academic education, traditional agricultural wisdom, and environmental awareness.
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