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Shivamogga, Jun 30: The organic farmers' market in Shivamogga in Karnataka has seen a rise in the demand for organic fruits and vegetables in the midst of the COVID-19 pandemic.

Residents of nearby areas frequently visit the market to get fresh produce.

According to Sridhar, a farmer who sells his produce in the market, the demand for organic fruits and vegetables was very low before the coronavirus outbreak.

"I have been involved in organic farming for the last two decades but there was no real market. Since these days everyone is trying to boost their immunity, we are getting a lot of positive response from the locals," he told news agency.

Sridhar and other farmers come from villages near the city. They are authentic organic farmers under the Vikas Trust and Savayava Krishi Parivar, a federation of organic farmer's families based in Karnataka, and they promote pesticide and fertiliser free agriculture.

Gurumel Singh, who often comes to the local market said, "My family has started eating more organic fruits and vegetable now because of the pandemic. We have been told it is important to take care of our health and organic fruits and vegetables are good immunity boosters. The fruits I buy from the organic market are also much sweeter than the ones I get elsewhere."

Udupi, Jan 16: The mandatory implementation of FASTag, across the country, was not enforced in the toll gates located in Udupi and Dakshina Kannada districts.

The toll gate personnel cited that they had not received any directions from the NHAI and hence vehicles were being allowed to ply as per the current practice.

As per government order, two gates each have to be reserved for locals, emergency entry and cash transactions. All other lanes are to be used for FASTag.

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."