The Department of Nutritional Sciences, GCWUF organized 2 days Nutrition Festival from 16th to 17th March 2022, at GCWUF regarding 2nd and 3rd SDG. It was celebrated on the theme of the National Nutrition Month, 2022 i.e. A World of Flavors. It is celebrated globally in the month of March every year. The objective of the National Nutrition Month is an annual nutrition education and information campaign, which focuses on the importance of making informed food choices and developing sound eating habits and physical activity. The festival has four components. 1. On 1st day, the Seminar was organized, and many students, faculty members, and professionals participated in the event. Dr. Madiha Ilyas, Convener/Incharge of the Department of Nutritional Sciences welcomed the participants. Worthy Vice-chancellor, Prof. Dr. Robina Farooq, Patron In-Chief, graced the event with her valuable remarks. Ms. Firdous Rahana (MPA) was invited as a Chief Guest and the Resource Person of the seminar was Ms. Beenish Sarwar Khan. Mr. Asif A. Malik, the Registrar, GCWUF talked about the nutritional needs of malnourished people. The seminar ended with a vote of thanks by Dr. Zill-i-Huma Nazli, Coordinator, Faculty of Science & Technology. 2. Nutrition Camp was also organized on the 1st day of the festival, by the Department of Nutritional Sciences, which was inaugurated by the Worthy Vice-Chancellor, and visited by the Registrar, Coordinator, Incharges, Faculty members, and almost 500 students. 3. On the 2nd day, Food products competition was organized on the Theme Rainbow Foods and Health, many students participated in the event. Almost 41 Functional Foods and Nutraceuticals were prepared. Prof. Dr. Shahzad Basra from the University of Agriculture was invited as a Jury Member for the evaluation of Food Products and Posters. 4. Poster Competition was also conducted on the 2nd day, on the Theme: ???Power of Herbs and Spices???. It was a very good knowledge-sharing activity in which a total of 38 posters were prepared by the students of Nutritional Sciences on various herbs and spices to explore their nutritional and medicinal value. The festival ended with the prize distribution to the students who performed exceptionally and got positions in the food products exhibition and poster competition. Certificates of appreciation were also given to the organizing team by the Incharge, Department of Nutritional Sciences in the closing ceremony of the event.