Department of Commerce, University of Jammu Observes “ParisarSwachhtaAbhiyan”

Jammu, October 9, 2026:The Post-Graduate Department of Commerce, University of Jammu,
observed “ParisarSwachhtaAbhiyan” on October 9, 2026, Aligned with the vision of Prof.
Umesh Rai, Vice-Chancellor of the University of Jammu, towards maintaining a clean, hygienic,
and sustainable university campus, the Post-Graduate Department of Commerce observed
ParisarSwachhtaAbhiyan, under the guidance of Prof. Jeevan Jyoti, Head of the Department to
encourage active participation in maintaining a clean, hygienic, and healthy campus environment.
The campaign highlighted the importance of cleanliness, responsible waste disposal, prevention of
littering, and the adoption of eco-friendly practices. Faculty members, research scholars, and
students were encouraged to actively contribute towards maintaining cleanliness within the
department and its surrounding premises.As part of the initiative, students screened a documentary
highlighting the importance of cleanliness and environmental protection. The screening reinforced
the message that environmental conservation is a collective responsibility and that small, consistent
efforts can contribute Such initiatives provide students with an opportunity to translate awareness
into action and contribute meaningfully towards a cleaner and more sustainable environment.
Through ParisarSwachhtaAbhiyan, the Department of Commerce reaffirmed its commitment to
promoting environmental responsibility and fostering a culture of cleanliness within the university
campus. who facilitated the organisation of the cleanliness drive. Faculty members Prof. Tarsem
Lal, Dr. Sakshi Sharma,coordinated by Dr. Harleen Kaur, participated in the initiative and
encouraged the adoption of responsible practices to maintain a clean and healthy academic
environment. The programme reflected the department’s continued emphasis on holistic student
development and the importance of encouraging responsible citizenship alongside academic
learning.