GLS University’s Faculty of Commerce Organizes “Economics in the Kitchen”
– A Budget-Based Fireless Cooking Competition
The Faculty of Commerce at GLS University continues to innovate in making economics engaging and relatable for students. Under its dynamic Arthashastra – Economics Club, an exciting event titled “Economics in the Kitchen” was organized. This unique initiative combined the art of cooking with the principles of economics, offering students a refreshing way to apply classroom concepts in real-life situations.
The event centred around a budget-based fireless cooking competition, where participants were challenged to prepare creative and nutritious dishes while strictly adhering to a fixed budget. This not only tested their culinary creativity but also their ability to apply economic concepts such as cost management, resource allocation, utility maximization, and decision-making under constraints.
Students participated with great enthusiasm, showcasing innovative recipes prepared without fire, ensuring safety and sustainability. Beyond cooking, the event encouraged teamwork, time management, and the practical application of budgeting skills—key aspects of economics that extend far beyond textbooks.
Speaking about the initiative, the coordinators highlighted how economics is not merely a subject of theories and graphs but a framework for understanding the world. The competition truly embodied this spirit, showing how economic reasoning can be integrated even into day-to-day activities like cooking.
The event concluded with an interactive reflection session, where participants shared how they balanced quality, taste, and cost within the budgetary limits, reinforcing the core lesson: economics is everywhere.
Through such innovative activities, the Arthashastra – Economics Club at GLS University continues to inspire students, proving that learning economics can be both fun and impactful.
This event was co-ordinated by FOC Economics faculty members- Dr. Anjali Trivedi and Dr. Hard Patel.
