This goal seeks to ensure sustainable consumption and production patterns. It encourages the efficient use of natural resources, reducing waste and pollution. Businesses and industries are urged to adopt more sustainable practices and consumers are encouraged to make informed choices that reduce their environmental footprint. The goal also emphasizes the need to halve food waste at both retail and consumer levels and to manage chemical waste in a way that minimizes environmental and health risk.
Assistant Professor, Textile
Assistant Professor, CSE
Assistant Professor, CSE
Assistant Professor, English