Supporters stage protest demanding cabinet berths for Roshan Baig, Reddy

New Delhi, Jan 9: Crime in India has increased by 1.3 per cent in 2018 compared to 2017 with the registration of over 50 lakh cognisable crimes, reveals 2018 edition of 'Crime in India' statistics released this week by the National Crime Records Bureau (NCRB).

As per the NCRB, which works under the Ministry of Home Affairs, a total of 50.74 lakh crimes, including 31.32 lakh under the Indian Penal Code (IPC) and 19.41 under the Special Local Laws (SLL) was registered in 2018.

The report says that there was an overall rise of 1.3 per cent in the registration of cases in 2017, but crime rate per lakh population was down to 383.5 in 2018 from 388.6 in 2017.

A total of 1.05 lakh cases of kidnapping and abduction across the country was registered in 2018, showing an increase of 10.3 per cent over 95,893 such cases in 2017, the latest NCRB report said.

A total of 29,017 murders were reported in 2018, up by 1.3 per cent over 2017. Of which, disputes were reported as the motive of the highest number of murder cases (9,623) followed by personal vendetta and enmity (3,875) and gain (2,995).

Accidental deaths have also seen a rise to 4,11,824 in 2018 from 3,96,584 in 2017 -- a rise to 31.1 per cent from 30.3 per cent in 2017.

The NCRB report 'Crime in India-2018' said in its disclaimer section that clarifications on data were pending from West Bengal, Arunachal, Meghalaya, Sikkim and Kolkata. Hence, the data from these states and city may be treated as provisional.

No let up in road accident deaths in 2018: NCRB

There were 1,35,051 incidences of deaths due to negligence relating to road accidents in 2018, according to the latest NCRB report on "Crime in India -2018".

When compared to the previous two years, the statistics show that there has been no significant change in the overall situation.

In 2017 there were 1,34,803 incidences reported from across the country, while in 2016 it was 1,35,656.

Incidents of 'Hit and run' accident cases have climbed up marginally over the last year, if the latest figures are any indication. In 2018, the 'hit and run' cases reported were 47,028. In 2017, the cases registered under this category were 43,727.

The data collection process for NCRB report on "Crime in India - 2018" including clarifications from the states/UTs/central agencies started in July, 2019 and continued till December, 2019.

People involved in farming sector, including 5,763 farmers or cultivators, committed suicide during 2018, the report reveals.

The annual data was released around three months after the government released the National Crime Records Bureau (NCRB) report on "Crime in India 2017".

As per the latest data, of the 10,349 persons who committed suicide in 2018, 4,586 were agricultural labourers.

The number of suicides in farming sector in 2018 accounts for 7.7 per cent of the total suicide victims (1,34,516) in the country, the NCRB data said.

Suicides in India in 2018 rose to 1,34,516 from 1,29,887 in 2017. Rate of suicides is also up from 9.9 in 2017 to 10.2 in 2018.

In 2017, a total of 10,655 farmer suicides were reported.

West Bengal, Bihar, Odisha, Uttarakhand, Meghalaya, Goa, Chandigarh, Daman and Diu, Delhi, Lakshadweep and Puducherry reported zero suicides of farmers or cultivators and agricultural labourers during 2018, said the report.

Bengaluru, May 30: Bengaluru City civic body Bruhat Bengaluru Mahanagara Palike (BBMP) has slapped a fine of Rs 50,000 on the food delivery startup Swiggy for irresponsible disposal of waste, an official said on Friday.

"Thinking of food is great - Swiggy. Hope you also think of segregating waste and disposing of it responsibly," tweeted BBMP Solid Waste Management Special Commissioner D. Randeep.

Randeep said a penalty of Rs 50,000 was imposed on Swiggy Kitchen at Katriguppe in the city for the violation.

"The incident with respect to waste segregation has been brought to our notice and happened at one of our kitchens in Bengaluru," confirmed a Swiggy spokesperson to IANS without revealing the exact details.

He said the startup is aware of its civic responsibility and has stringent processes to ensure high standards of compliance.

"While we investigate and rectify the root cause of the matter, we are reinforcing necessary awareness on the best practices to be followed amongst our teams and partner network to ensure complete compliance with waste management," the spokesperson added.

Swiggy has been penalised earlier as well for its irresponsible disposal of waste.

Recently, the BBMP’s solid waste management department has also fined an apartment complex Rs 15,000 for not segregating waste into dry, wet and reject categories.

Waste disposal norms for apartments

"Segregation of waste is mandatory in apartments. Onus of enforcing segregation rules lies on the (apartment) association and waste should be segregated as dry, wet and reject," said Randeep.

InClover Grand Apartments at Baiyappanhalli was penalised for the offence of improper waste disposal. Similarly, BBMP marshals also caught and fined some people openly discarding waste in public spaces.

"Dear citizens, please change your old habits. Our marshals are watching and will fine those who throw garbage in public spaces," BBMP Special Commissioner Randeep said.

He shared the photographs of two scooter-borne individuals being caught in the act and penalised at Kuvempunagar in Bengaluru.

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."