I'm against honouring Malala with Nobel Prize: Sri Sri Ravi Shankar

Jan 31: A bunch of fishermen in Kerala is being praised for releasing an endangered shark back into water. A video posted on Twitter shows the fishermen releasing the whale shark that was trapped in their nets back into the sea.

The video was posted on Twitter by InSeason Fish - a group working towards environmental conservation, sustainable fisheries and healthy oceans. Filmed in Kerala's Kozhikode, it shows fishermen on a fishing vessel with the huge whale shark.

Whale sharks are the largest fish in the ocean and can reach up to 40 feet in length. Distinguished by their white spots, this shark is on International Union for Conservation of Nature's list of endangered species.

In the video, at least seven fishermen are seen working together to lift the thrashing whale shark up with the help of ropes and releasing it into the water.

Watch the video below:

Fishermen from Kozhikode, #Kerala release an Endangered #WhaleShark. Respect! We should celebrate their actions. Please RT! Make them Heroes!@dhanyarajendran @Advaidism @jamewils @vivek4wild @wti_org_india @BittuSahgal @SanctuaryAsia @SwatiWild @GargiRawat @bahardutt @rickykej pic.twitter.com/uRz9eqPgG9

— InSeason Fish (@InSeasonFish) January 28, 2020

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."

Bantwal, Jun 26: A day after expressing gratitude for the overwhelming response from students for the SSLC examinations, Karnataka Minister for Primary and Secondary Education S Suresh Kumar on Friday took to Twitter to laud a student who didn’t let his physical hurdles deter him from writing the examination.

Sharing image of the student, Kaushik, who wrote the SSLC examination at Bantwal’s SVS High School, the Minister said that he was taken aback by the boy’s spirit for writing the exam independently without relying on anyone’s help. Such individuals give new meaning to life. Others should learn from this.

In the picture, Kaushik is seen seated on the floor and using his toes to write answers.