Kalmadi Kannada School Pune

A School Where Sustainability Begins with Care

Located in Erandwane, Pune, Kalamadi Kannada Medium School has been quietly creating a model of sustainability that goes far beyond waste management.

Established over 62 years ago through the vision of Dr. Shamrao Kalmadi, the school was created to address a very specific challenge. Children of migrant families from Karnataka often struggled to continue their education because Marathi-medium schools were difficult for them to adapt to. Recognising the importance of mother-tongue education, the school was established to provide quality education in Kannada and continues to serve students from across Pune and its outskirts, including areas such as Wagholi.

Many students travel long distances every day, often using public transport or bicycles. To support them, the school has developed a bicycle assistance programme through CSR support. Students are provided bicycles during their schooling years and return them after completing Class 10, allowing the bicycles to benefit future students.

The school caters to students from Classes 8, 9 and 10, with many students joining after completing their primary education in PMC’s Kannada-medium schools.

Mid-Day Meal with Dignity and Nutrition

One of the most remarkable initiatives at the school is its self-funded mid-day meal programme.

Unlike the government mid-day meal scheme, which covers students only up to Class 7, Kalamadi Kannada Medium School provides meals to all students of Classes 8, 9 and 10 through its own efforts.

Principal Jyoti Madam observed that many students arrived at school without having eaten breakfast. Earlier, school timings were from 11:30 a.m. to 5:00 p.m., meaning students often remained hungry for long periods. She proposed changing the school timings to begin at 9:00 a.m. so that students could receive a nutritious meal by 11:30 a.m.

This simple but thoughtful decision reflects a deep understanding of students’ realities and demonstrates how educational outcomes are closely linked to nutrition and well-being.

Steel Plates, Not Disposable Alternatives

The school has adopted a clear policy of serving food only in steel plates.

Every student receives meals in durable steel utensils. The plates are cleaned, maintained and managed by the school’s housekeeping staff. The school has consciously avoided disposable alternatives, prioritising student health and waste reduction.

This initiative proves that reusable systems can work effectively when supported by institutional commitment.

Reducing Food Waste Through Observation

The school’s food waste reduction journey is particularly noteworthy because it goes beyond awareness campaigns.

Under the “Anna He Purnabrahma” initiative, food waste generated after meals is regularly measured and shared with students. This helps students understand the value of food and the consequences of waste.

However, Jyoti Madam did not stop at awareness alone. She carefully observed patterns in the food waste data and identified dishes that students consistently avoided. One such example was boondi raita, which frequently remained uneaten.

Instead of blaming students, she used these observations to redesign the menu based on actual preferences and consumption patterns.

As a result, food waste has reduced significantly.

This is an excellent example of data-driven sustainability, where measurement is used not merely for reporting but for improving systems.

Composting Food Waste and Dry Leaves

Food waste from the kitchen and dry leaves from the school premises are composted within the campus.

The school has developed a simple yet effective composting system with a constructed compost pit that allows easy harvesting of compost through an outlet at the bottom. The process is currently maintained by the housekeeping staff, and there are plans to engage students more actively in the future.

The compost supports greenery within the campus and helps close the loop on organic waste.

Making the Most of Limited Space

Despite limited space, the school has thoughtfully utilised available areas for greenery.

Trees have been planted along the compound wall, creating pockets of biodiversity within the campus. During our visit, we observed healthy banana plants carrying large bunches of bananas, demonstrating how even small spaces can contribute to food production and environmental learning.

Reducing Waste Through Reuse

Although students do not need to bring tiffins because of the mid-day meal programme, the school’s sustainability values are strongly communicated to students and parents.

Students commonly use steel water bottles and non-plastic textbook covers, often made from newspaper.

The school has also established a textbook reuse system in which textbooks used by senior students are passed on to younger students. This recognises a simple reality: textbooks often become waste after just one year despite remaining perfectly usable.

The initiative reduces costs for families while preventing unnecessary waste.

My School, My Service

The school’s “My School, My Service” initiative encourages students to take responsibility for their surroundings, school property and shared resources.

By fostering ownership and participation, the programme helps prevent vandalism and develops respect for community assets.

A Model Worth Replicating

What makes Kalamadi Kannada Medium School special is not any single project. It is the way sustainability is woven into everyday decision-making.

From nutrition and food waste reduction to composting, reuse, responsible consumption and student participation, the school demonstrates how environmental responsibility and social responsibility can go hand in hand.

Its model offers valuable lessons for schools across Pune, especially institutions running mid-day meal programmes.

The school reminds us that sustainability begins not with technology or infrastructure, but with care, observation and thoughtful action.

Visited and documented as part of the Pune Sustainability Map initiative by Mission City Chakra.