Chindia Alert: You’ll be Living in their World Very Soon
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‘I felt excited and proud of myself,’ says restaurant owner and former volunteer ambulance driver Xiang Yafei
‘I didn’t feel afraid at all. In my mind, it’s already a successful vaccine,’ he says
Wuhan restaurant owner Xiang Yafei says he wasn’t afraid to be a coronavirus vaccine guinea pig. Photo: Handout
With more than 1.5 million confirmed cases around the world and over 88,000 deaths, the race to develop a vaccine for the coronavirus is hotting up.
According to the World Health Organisation, about 35 companies and academic institutions are currently working on candidate products. Among the front-runners are China’s CanSino Biologics and Moderna Therapeutics in the United States, both of which have begun phase one clinical trials.
In China, those tests, which started on March 19, involve 108 volunteers from Wuhan, the city in which the virus that causes Covid-19 was first detected.
Among them is 30-year-old restaurant owner Xiang Yafei, who spoke to the South China Morning Post about his experiences so far.
Why did you apply to be a vaccine trial volunteer?
I had been doing various voluntary jobs since the end of January when Wuhan was put under lockdown. In the middle of March, one of my friends who knew about the vaccine study asked if I would be interested in joining.
At first I was afraid because there was uncertainty [about the vaccine]. I asked around and some of my friends said there was some risk to being a candidate as I’d be injected with some kinds of virus, but I felt better after I did some research about it online.
Before joining the clinical trials, Xiang worked as a volunteer ambulance driver. Photo: Handout
Also, because the vaccine was developed by the Academy of Military Medical Sciences [a research unit of the People’s Liberation Army] and CanSino, I thought its safety should be guaranteed, as I have confidence in the PLA because several of my relatives are former soldiers. So I agreed to join the trial but didn’t tell my parents because I didn’t want to worry them.
I went to the research team’s office on March 16 and filed my application – that was before they officially announced they were recruiting volunteers on the internet. While I was at the office, I was lucky to meet Major General Chen Wei, the team leader, who explained about the development of the vaccine and assured me that it wouldn’t damage my body. That boosted my confidence.
China ‘leads world in coronavirus research’, followed by US
8 Apr 2020
When did you receive your injection and how did you feel at that time?
I was given mine on the morning of March 19 and immediately put into quarantine for 14 days at a PLA facility. My number in the volunteer group is 006, meaning I was the sixth person to get the vaccine. Before the injection, I underwent a strict physical check-up. I later learned that more than 5,200 people had applied to be volunteers.
Receiving the vaccine was no different to any other injection I’d had before in my life. I didn’t feel any pain and it only lasted about 10 seconds.
But in my heart, I felt excited and proud of myself. I understand that the vaccine will be an important part in battling this coronavirus and testing it is part of the preparations before it can be put on the market.
Xiang (right) said team leader Chen Wei (left) told him about the development of the vaccine and assured him he would come to no harm. Photo: Handout
As volunteers, our job is to work together with the scientists. After all, academician Chen [the major general is also a member of the Chinese Academy of Engineering] and six members of her team have also been injected with the vaccine, and she was the first person to receive it.
They didn’t show any bad symptoms, so at that moment, I didn’t feel afraid at all. In my mind, it’s already a successful vaccine.
And how has your health been since receiving the vaccine?
I had a fever, 37.6 degrees, for the first two days. It was like catching a normal cold, with symptoms of fatigue and drowsiness. But from the third day, my condition improved and I was basically in good health.
The 108 volunteers are divided into three streams, with each receiving either a low, medium or high dose of the drug. I was in the low group so only got one dose. Volunteers in the medium group also got one and the high group were given two shots. As far as I know, everyone was fine after receiving their injections.
When will your trial result be available?
After my quarantine period ended on April 2, I was given a CAT scan and the researchers took a sample of my blood for testing. They said it would be two weeks before they could tell if there were coronavirus antibodies in my bloodstream.
I am not sure if they will tell me the result, but over the next five months I have to do four more blood tests to see if I have antibodies and how long they might remain in my blood.
What did you do to keep yourself entertained during the quarantine period?
It was just rest for me. Before then I’d been a volunteer ambulance driver in Wuhan, working every day taking coronavirus patients to hospital. I’d been really busy for more than a month, so the 14-day quarantine period gave me a chance to relax and catch up on some sleep.
I really enjoyed my time there thanks to the meals I was given, which were nutritious and varied.
The volunteers had to stay in their rooms and we were not allowed to visit each other. We were also told to check our temperature every day and to report any symptoms. I read books and exercised in my room. Some of the volunteers practised calligraphy, some played football with their toilet paper rolls, some jogged, some composed songs, and some made videos about their life in quarantine and uploaded the clips to social media. We did everything just in our own rooms.
Chinese firm CanSino Biologics is one of the front-runners in the race to develop a vaccine for the coronavirus. Photo: Handout
So what was it like working as an ambulance driver?
It was a race against time trying to get people to hospital as quickly as I could. But I felt a real sense of purpose.
At first, I didn’t want to do such work. I was scared because all the patients had been confirmed or were suspected of being infected, and they were contagious.
I was told that no one wanted to be an ambulance driver, but I had a licence to drive a minivan so I decided to do it. I think we young people should make a contribution to society, especially during this difficult time and in our home city and home province, so I applied.
Also, [each day at work] I took a gourd with me. It is called hulu in Mandarin and has auspicious implications in Chinese, as hu sounds similar to fu, which means good luck.
How was your restaurant business affected by the epidemic?
I lost about half a million yuan (US$70,000) because of it. I decided to shut my restaurant down on January 21, two days before the official lockdown, because there had been rumours it was coming and I wanted my workers to be able to leave Wuhan and return to their hometowns.
Right now I’m making preparations to reopen my restaurant, which means a lot of cleaning and disinfecting, and thinking about serving all my customers again.
So how did you feel when the lockdown was lifted on Wednesday?
The situation in Wuhan is getting better. We are proud of what we did for this city. We hope the coronavirus cases can drop to zero soon and our lives can get back to normal.
The patients were all returning Chinese citizens who had flown from Moscow to Vladivostok, a Russian city around 100 miles south.
All the new patients were taken to hospital, with two in a serious condition.
In addition, another 86 people in Suifenhe – who came via the same route – were classed as “asymptomatic” but positive for the virus, which China counts separately.
What has Suifenhe done?
The border was closed to people on Tuesday, the local government said, although cargo can continue. Russia closed its border with China in February.
People in the city have been told to stay at home, although the lockdown isn’t as severe as Hubei province experienced. One person per house can shop for essentials every three days.
At the same time, the new hospital – in an existing building – is due to open this weekend, intended for patients with mild symptoms.
“Of course I’m very scared,” one woman who runs a bakery shop told the BBC.
“We don’t leave the house now. Many people already left the city. But we can’t do that, because we have a shop need to take care of.”
Image copyright SOVFOTOImage caption This picture from 2005 showed the extent of Russian timber exports passing through Suifenhe railway station
Meanwhile, a member of staff at a restaurant in the city said it was normally their high season, with around 1,000 customers a day.
Instead, they were told to close earlier this week, with “no idea” when they can open again.
But the staff member was not critical of the government. He said the lockdown made him feel “secure” – and that he was “very confident” the government would look after the situation.
What is the situation in the rest of China?
China’s recorded rate of Covid-19 infections has slowed dramatically in recent weeks.
On Wednesday, people were allowed to leave Wuhan – where the outbreak emerged – for the first time in 11 weeks if they were deemed virus-free.
There were 221 inbound and outbound flights, with more than 7,000 people leaving and 4,500 arriving. More than half a million used public transport, state media reported.
But although people from Wuhan can leave, they still face restrictions in other cities. In Beijing, for example, they will be tested upon arrival, according to local media.
Even if they pass, they will then be quarantined for 14 days – and tested again – before being released.
SHENYANG, April 5 (Xinhua) — Huo Chunlei, who runs a hotpot restaurant in Shenyang, capital of northeast China’s Liaoning Province, said he did not lay off any of his staff, although the restaurant is having difficulties for reopening after two months of closure in China’s nationwide measures of coronavirus control.
A few weeks after Chinese provincial-regions with low risk of the novel coronavirus gradually resumed work and production, shops and eateries have reopened, and roads become bustling again, as hundreds of millions of people confined at home for weeks in compliance with epidemic prevention rules get back to a normal life.
Huo’s restaurant has been in operation for a week. Only half of the tables are filled at dinnertime. The revenue is barely enough to cover the expenses of the house rent and employee wages, he said.
However, he said his business is able to survive because of the government’s bailout policies. For example, the approval of deferred payment of social insurance premiums for his employees alone can save him 80,000 yuan (about 11,250 U.S. dollars) a month.
“The staff are willing to stay, as we are all confident in tiding over the difficulties together,” he said.
The local governments at all levels have rolled out a slew of measures to shore up the catering business, including cutting taxes, reducing house rent as well as water and electricity fees.
The governments in Liaoning, Shandong, Jiangsu and Zhejiang provinces have issued coupons with a value ranging from 10 million yuan to 100 million yuan to encourage people to spend on dining out.
Before the production resumption, there were some consumer councils’ surveys showing that consumers had suppressed consumption desire for dining out and shopping as well as going to movie theaters, gymnasiums and tourist spots after the epidemic crisis ends.
“The so-called retaliatory consumption has not yet appeared in the catering industry, as people are still wary about the infection risk, but there will be a gradual recovery growth,” said Chen Heng, executive director of Hainan Hotel and Catering Industry Association in the southernmost Chinese province of Hainan.
“Before reopening, we increased the distances between tables, but with reduced tables, there are still many empty tables at dinner time. My restaurant used to have all seats full and even queues,” said Huo.
Like Huo, Lin Lunheng, founder of the Fuzhou Super Dinner Co. Ltd. in southeast China’s Fujian Province, is also worried about business.
“Although the chain stores have reopened, revenues have decreased by 70 percent compared with that before the epidemic. This is a big blow to restaurants,” said Lin.
The Italian style chain restaurant has offered e-coupons to draw customers.
As the spring weather is getting more and more pleasant, consumers’ desire for dining out and travel is growing. According to a survey report jointly released by the China Travel Academy and Trip.com Group on March 19, Chinese are longing for tours across the country, with Yunnan, Hainan and Shanghai among the top destinations.
Chinese Premier Li Keqiang, also a member of the Standing Committee of the Political Bureau of the Communist Party of China (CPC) Central Committee, visits a startup community in Xi’an, capital of northwest China’s Shaanxi Province, Oct. 15, 2019. Li made an inspection tour in the cities of Xi’an and Xianyang in northwest China’s Shaanxi Province from Monday to Tuesday. (Xinhua/Pang Xinglei)
XI’AN, Oct. 15 (Xinhua) — Chinese Premier Li Keqiang has stressed deepening reform and opening-up to facilitate steady economic growth and continuously improve people’s livelihood.
Li, also a member of the Standing Committee of the Political Bureau of the Communist Party of China (CPC) Central Committee, made the remarks during his inspection tour in the cities of Xi’an and Xianyang in northwest China’s Shaanxi Province from Monday to Tuesday.
In his visit to a community in Xi’an, Li stressed that the renovation of old residential communities can improve the livelihood of people, especially those with financial difficulties, and is conducive to boosting effective investment and consumption.
In this regard, Li called for efforts to upgrade community facilities and enhance public services such as elderly care and childcare.
When visiting a restaurant, Li said measures should be taken to guarantee the supply of pork and stabilize vegetable prices to ensure the basic livelihood of those facing difficulties. He also urged the implementation of policies of cutting taxes and fees for private businesses.
The country will make unswerving efforts to open up wider, give equal treatment to both domestic and overseas businesses registered in China, continuously improve the business environment, and intensify the protection of intellectual property rights, said the premier during his visit to Samsung China Semiconductor Co., Ltd.
Commenting on the great development potential of China’s western regions, Li urged greater efforts to create a good business environment, pledging more targeted policy support.
At the construction site of the Yinchuan-Xi’an high-speed railway, the premier underscored the acceleration of key infrastructure projects in west China and encouraged effective investment in spurring development and improving people’s livelihood.
Li, while visiting a startup community, urged efforts to improve the business environment for entrepreneurship and innovation.
Police investigation reveals animal had escaped from a nearby restaurant
The escaped crocodile was captured by police officers and taken to the local station. Photo: Handout
A security guard at a beauty spot in eastern China was shocked to discover a 2-metre (6ft 6in) crocodile while on his rounds in the early hours of Monday morning.
The animal was lying motionless on a road at Xinlonghu Park in Changzhou, Jiangsu province, with its jaws tied by a strip of cloth, when it was spotted by the security guard, who immediately called the police, according to the Modern Express newspaper.
It took a number of officers to capture the crocodile and take it to the local police station, where an investigation revealed the animal had escaped from a nearby restaurant. The animal was returned and the restaurant owner was “criticised” by police, who urged that a close eye be kept on the animal, the report said.
“They bought it from a farm somewhere as a food material to attract customers. It has been killed for crocodile meat dishes,” an officer told the South China Morning Post on Wednesday.
Crocodiles were once vegetarians – but it was just a phase
Police said it was fortunate that the crocodile had been caught before it had entered the park’s lake or caused any danger to people.
It is unclear what species the crocodile belonged to but China permits the commercial breeding and use of the critically endangered Siamese crocodile, as well as saltwater and Nile crocodiles, which are listed as least concern species.
A staff member of the restaurant, called No. 1 Lakeside, told the Post stewed crocodile meat was on the menu for 168 yuan (US$23.60) a serving, while stewed crocodile claw was also available at 258 yuan.
Crocodile appears in ancient Chinese medicine books as a treatment for respiratory illnesses and the meat has long been regarded as a delicacy, especially in southern China, such as Guangdong province. Crocodile skin also remains a popular material for luxury handbags and other leather goods.
In June, another crocodile, measuring about 1.5 metres, was found in a road puddle during a heavy rain in Wuhan, in the central province of Hubei, where many restaurants have crocodile meat on their menus, the Chutian Metropolis Daily reported.
In that incident it took three officers to capture the animal which was sent to a wildlife centre where a physical check-up showed it had been bred in captivity, most likely for food.
Police investigation reveals animal had escaped from a nearby restaurant
The escaped crocodile was captured by police officers and taken to the local station. Photo: Handout
A security guard at a beauty spot in eastern China was shocked to discover a 2-metre (6ft 6in) crocodile while on his rounds in the early hours of Monday morning.
The animal was lying motionless on a road at Xinlonghu Park in Changzhou, Jiangsu province, with its jaws tied by a strip of cloth, when it was spotted by the security guard, who immediately called the police, according to the Modern Express newspaper.
It took a number of officers to capture the crocodile and take it to the local police station, where an investigation revealed the animal had escaped from a nearby restaurant. The animal was returned and the restaurant owner was “criticised” by police, who urged that a close eye be kept on the animal, the report said.
“They bought it from a farm somewhere as a food material to attract customers. It has been killed for crocodile meat dishes,” an officer told the South China Morning Post on Wednesday.
Crocodiles were once vegetarians – but it was just a phase
Police said it was fortunate that the crocodile had been caught before it had entered the park’s lake or caused any danger to people.
It is unclear what species the crocodile belonged to but China permits the commercial breeding and use of the critically endangered Siamese crocodile, as well as saltwater and Nile crocodiles, which are listed as least concern species.
A staff member of the restaurant, called No. 1 Lakeside, told the Post stewed crocodile meat was on the menu for 168 yuan (US$23.60) a serving, while stewed crocodile claw was also available at 258 yuan.
Crocodile appears in ancient Chinese medicine books as a treatment for respiratory illnesses and the meat has long been regarded as a delicacy, especially in southern China, such as Guangdong province. Crocodile skin also remains a popular material for luxury handbags and other leather goods.
In June, another crocodile, measuring about 1.5 metres, was found in a road puddle during a heavy rain in Wuhan, in the central province of Hubei, where many restaurants have crocodile meat on their menus, the Chutian Metropolis Daily reported.
In that incident it took three officers to capture the animal which was sent to a wildlife centre where a physical check-up showed it had been bred in captivity, most likely for food.
An increasing proportion of young people no longer willing to wait tables in China as restaurant owners look to new technology for answers
Catering robots developed by Pudu Tech, the three-year-old Shenzhen start-up, have been adopted by thousands of restaurants in China, as well as some foreign countries including Singapore, Korea, and Germany. Photo: Handout
Two years ago, Bao Xiangyi quit school and worked as a waiter in a restaurant for half a year to support himself, and the 19 year-old remembers the time vividly.
“It was crazy working in some Chinese restaurants. My WeChat steps number sometimes hit 20,000 in a day [just by delivering meals in the restaurant],” said Bao.
The WeChat steps fitness tracking function gauges how many steps you literally take and 20,000 steps per day can be compared with a whole day of outdoor activity, ranking you very high in a typical friends circle.
Bao, now a university student in Hangzhou, Zhejiang province, quit the waiter job and went back to school.
“I couldn’t accept that for 365 days a year every day would be the same,” said Bao. “Those days were filled with complete darkness and I felt like my whole life would be spent as an inferior and insignificant waiter.”
Olivia Niu, a 23-year-old Hong Kong resident, quit her waiter job on the first day. “It was too busy during peak meal times. I was so hungry myself but I needed to pack meals for customers,” said Niu.
Being a waiter has never been a top career choice but it remains a big source of employment in China. Yang Chunyan, a waitress at the Lanlifang Hotel in Wenzhou in southeastern China, has two children and says she chose the job because she needs to make a living.
Catering robots developed by Pudu Tech, the three-year-old Shenzhen start-up. Photo: Handout
Today’s young generation have their sights on other areas though. Of those born after 2000, 24.5 per cent want careers related to literature and art. This is followed by education and the IT industry in second and third place, according to a recent report by Tencent QQ and China Youth Daily.
Help may now be at hand though for restaurants struggling to find qualified table staff who are able to withstand the daily stress of juggling hundreds of orders of food. The answer comes in the form of robots.
Japan’s industrial robots industry becomes latest victim of the trade war
Shenzhen Pudu Technology, a three-year-old Shenzhen start-up, is among the tech companies offering catering robots to thousands of restaurant owners who are scrambling to try to plug a labour shortfall with new tech such as machines, artificial intelligence and online ordering systems. It has deployed robots in China, Singapore, Korea and Germany.
With Pudu’s robot, kitchen staff can put meals on the robot, enter the table number, and the robot will deliver it to the consumer. While an average human waiter can deliver 200 meals per day – the robots can manage 300 to 400 orders.
“Nearly every restaurant owner [in China] says it’s hard to recruit people to [work as a waiter],” Zhang Tao, the founder and CEO of Pudu tech said in an interview this week. “China’s food market is huge and delivering meals is a process with high demand and frequency.”
Pudu’s robots can be used for ten years and cost between 40,000 yuan (US$5,650) and 50,000 yuan. That’s less than the average yearly salary of restaurant and hotel workers in China’s southern Guangdong province, which is roughly 60,000 yuan, according to a report co-authored by the South China Market of Human Resources and other organisations.
As such, it is no surprise that more restaurants want to use catering robots.
According to research firm Verified Market Research, the global robotics services market was valued at US$11.62 billion in 2018 and is projected to reach US$35.67 billion by 2026. Haidilao, China’s top hotpot restaurant, has not only adopted service robots but also introduced a smart restaurant with a mechanised kitchen in Beijing last year. And in China’s tech hub of Shenzhen, it is hard to pay without an app as most of the restaurants have deployed an online order service.
Can robots and virtual fruit help the elderly get well in China?
China’s labour force advantage has also shrank in recent years. The working-age population, people between 16 and 59 years’ old, has reduced by 40 million since 2012 to 897 million, accounting for 64 per cent of China’s roughly 1.4 billion people in 2018, according to the national bureau of statistics.
By comparison, those of working age accounted for 69 per cent of the total population in 2012.
Other Chinese robotic companies are also entering the market. SIASUN Robot & Automation Co, a hi-tech listed enterprise belonging to the Chinese Academy of Sciences, introduced their catering robots to China’s restaurants in 2017. Delivery robots developed by Shanghai-based Keenon Robotics Co., founded in 2010, are serving people in China and overseas markets such as the US, Italy and Spain.
Pudu projects it will turn a profit this year and it is in talks with venture capital firms to raise a new round of funding, which will be announced as early as October, according to Zhang. Last year it raised 50 million yuan in a round led by Shenzhen-based QC capital.
To be sure, the service industry is still the biggest employer in China, with 359 million workers and accounting for 46.3 per cent of a working population of 776 million people in 2018, according to the national bureau of statistics.
And new technology sometimes offers up new problems – in this case, service with a smile.
“When we go out for dinner, what we want is service. It is not as simple as just delivering meals,” said Wong Kam-Fai, a professor in engineering at the Chinese University of Hong Kong and a national expert appointed by the Chinese Association for Artificial Intelligence. “If they [robot makers] can add an emotional side in future, it might work better.”
Technology companies also face some practical issues like unusual restaurant layouts.
“Having a [catering robot] traffic jam on the way to the kitchen is normal. Some passageways are very narrow with many zigzags,” Zhang said. “But this can be improved in future with more standardised layouts.”
Multi-floor restaurants can also be a problem.
Dai Qi, a sales manager at the Lanlifang Hotel, said it is impossible for her restaurant to adopt the robot. “Our kitchen is on the third floor, and we have boxes on the second, third, and fourth floor. So the robots can’t work [to deliver meals to downstairs/upstairs],” Dai said.
But Bao says he has no plans to return to being a waiter, so the robots may have the edge.
“Why are human beings doing something robots can do? Let’s do something they [robots] can’t,” Bao said.
While many parts of India are going through a sustained water crisis, the western city of Pune is trying to deal with the problem in a rather unusual way, writes the BBC’s Geeta Pandey.
The dystopian future we worried about is already here.
Many restaurants in the city of Pune have begun serving only half glasses of water to guests.
At the pure vegetarian Kalinga restaurant, a couple have just been seated when a waiter approaches their table and asks if they want water.
“I said yes and he gave me half a glass of water,” says Gauripuja Mangeshkar. “I was wondering if I was being singled out, but then I saw that he had only poured half a glass for my husband too.”
For a moment, Ms Mangeshkar did wonder whether her glass was half full or half empty, but the reason why she was served less water was not really existential.
Nearly 400 restaurants in Pune have adopted this measure to reduce water use, ever since the civic authorities announced cuts in supply a month ago.
Image captionGauripuja Mangeshkar was served half a glass of water at a restaurant in Pune
Pune Restaurant and Hoteliers’ Association president Ganesh Shetty, who owns Kalinga, told the BBC that they have worked out an extensive plan to save water.
“We serve only half glasses of water and we don’t refill unless asked, the leftover water is recycled and used for watering plants and cleaning the floor,” Mr Shetty explained. “Many places have put in new toilets which use less water, we have put in water harvesting plants and the staff are briefed on minimising water use.”
Kalinga gets about 800 customers a day and by serving only half glasses, he says the restaurant is able to save nearly 800 litres (1,691 pints) of water a day.
“Every drop is precious and we have to act now if we want to save the future.”
Owner of 83-year-old Poona Guest House, Kishor Sarpotdar, shows the shorter steel tumblers he’s bought to replace the earlier taller ones. His restaurant is not only serving half glasses of water, he says, they are serving them in smaller ones too.
Pune is next door to India’s financial capital, Mumbai. An educational and cultural hub, it was famously described as the “Oxford and Cambridge of India” by India’s first prime minister Jawaharlal Nehru.
This city of four million people has been well served by the Khadakwasala dam built in 1878, and water shortages are new here.
Mr Shetty says the first major water crisis the city faced was two years ago.
“For two months in February and March, our water supply was reduced by half. We got water once in two days.”
Strict guidelines were issued about what fresh water supplied by the civic authorities could – or couldn’t – be used for. And people were encouraged to install bore wells to pump out ground water to meet additional requirements.
All construction in the city was stopped for two months, car garages were allowed to do only dry servicing, the city celebrated a dry Holi, clubs and water resorts were barred from holding popular rain dance events and swimming pools were ordered shut.
All misuse was checked and those who erred were made to pay hefty fines.
Image captionKishor Sarpotdar shows the shorter steel tumblers he’s bought to replace the earlier taller ones
“It was very serious,” says Col Shashikant Dalvi, Pune-based water conservation expert.
This year, he says, the situation is “worse”. “Panic buttons have been pressed in October itself. How will we face the challenge in the summer months?” he asks.
According to a government report earlier this year, India is facing its worst-ever water crisis, with some 600 million people affected. The report said the crisis was “only going to get worse” in the coming years and warned that 21 cities were likely to run out of groundwater by 2020.
In May, the popular Indian tourist town of Shimla ran out of water, while last year it was reported that the city of Bangalore was drying up.
Large parts of the western state of Maharashtra, where Pune is located, are water deficient and every year, at the onset of the summer season, the state makes the news for “water wars” between districts – farmers, villagers, city residents, slum dwellers, the hospitality industry and businesses all clamouring for their share of water.
This year, that talk has already started. And it’s just the beginning of winter. Many areas are already staring at drought and acute water distress.
And this time, Pune too is affected. In October, the Pune Municipal Corporation announced 10% cuts in supply for everyone.
Image captionRestaurant owner Ganesh Shetty says every drop is precious and we have to act now if we want to save the future
Col Dalvi though is baffled about this shortage.
“The crisis two years ago,” he says, “was because of deficient rainfall. But this year, Pune had excessive rainfall until the end of July. The dams were full. So where has the water gone?”
The monsoon rains will not come before June and eight months can be a long time. “It’ll be a nightmare for the city unless we get some rains in the winter,” he says.
Experts blame climate change, deforestation and the rapidly growing city population as the main reasons for the water shortage. And the fact that the Khadakwasala dam reservoir has never been de-silted, which means its capacity to hold water is reducing daily.
Col Dalvi offers a prescription to deal with the water shortage in Pune and the rest of the country, because by “2025 India will be most populous country in the world”.
“Leakages must be plugged, unsustainable over-extraction of ground water must stop, rooftop rain water harvesting and recycling of water must be made mandatory, otherwise shortages would get more critical,” he says.
What about restaurants serving half glasses of water to patrons? Is it just a gimmick, I ask.
“Not at all,” he says. “It’s not a gimmick. It’s an excellent idea. A drop saved is a drop gained.”
CHINDIA ALERT: You'll be living in their world, very soon 