Leafy vegetables a must for lunch prepared in community kitchens
Kollam: Leafy vegetables have been included as a must for lunch being prepared in community kitchens in Kerala led by local self-government institutions and Kudumbashree. The move comes after non vegetarian food items were removed from the menu.
Chief Minister Pinarayi Vijayan had initiated community kitchens across the state as a relief measure during the fight against coronavirus pandemic.
Local self-governance department had directed to provide stir fries or curries made from locally leafy greens as part of lunch. Varieties of spinach, leaves of drumstick and pumpkin etc can be used.
Each local self-government institution should create a committee for supervising the functioning of community kitchens. President of the institution, standing committee chairperson, officer in charge of Kudumbashree, member secretary, ward member, CDS chairperson, health inspector and social workers will be part of the committee.
Rice to prepare lunch at these community kitchens will be procured from nearest ration shops at a rate of Rs 10.90. For this, the Kudumbashree district mission coordinator should take measures to procure the establishment permit from the civil supplies department with the help of the district supply officer before April 1.
Groceries and vegetables should be procured from supplyco, horticorp, joint farming groups, Kudumbashree farming units and local farmers.