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Read the following scenario and answer the THREE questions that follow.
During the floods of 2018-2019, a group of philanthropists led by Niyabuddin, wished to open free food centre for the needy. Their motto was that “no human should be hungry.” Nothing gives more satisfaction to the philanthropists than to see the hungry eat to the fullest.
Post Covid-19, the group started a food centre by the name Win Borne Life Care Food (WBLCF) in a small town called Palakkad. The centre started gaining popularity as the number of people enjoying free meals increased over time. Initially, WBLCF offered a standardized menu consisting of idli, upma, puttu for breakfast, curd rice for lunch, and idli or upma for supper. Six women were employed by WBLCF to prepare all the meals. As the number of diners increased, they started expecting a variety in the menu. At WBLCF, not all the diners eat "free": while two-thirds of diners get free food, one-third would donate some amount to a transparent charity box kept at the entrance. For example, a man donated Rs. 500 after consuming two idlis, and a woman approached Niyabuddin and inquired about donating 10 kilogrammes of rice. Those who could not afford to donate, were often seen prostrating worshipfully in front of the charity box. Some caring individuals made monetary donation while others donated rice, fruits and vegetables to WBLCF. Further, the centre received enquiries from many locals on how they could contribute to the cause.
As the centre was lauded for its philanthropic work by people of the town, Niyabuddin intended to replicate the initiative in the nearby districts. However, he is concerned about the cost that goes into running the centre. Almost 75 percent of the donated amount goes into buying the cooking ingredients, while the rest goes into paying salaries, operations and maintenance costs.
Niyabuddin wanted to conserve local recipes that can be used to prepare mouth-smacking dishes for the diners.
Which of the following could be the BEST way to conserve local recipes?
Option A is the best choice because it combines community engagement, local volunteers, a judging process, and a regular competition, providing a holistic and inclusive approach to conserving local recipes while aligning with the ethos of WBLCF.
Option B is not correct because while this involves individuals from the community, it may not capture a diverse range of local recipes. Relying on one person per week may not be sufficient to document a wide variety of dishes.
Option C is not correct because food delivery partners may not prioritize the documentation of local recipes, and their primary focus is on delivering food. The documentation process may not be as comprehensive or community-oriented as in option A.
Option D is incorrect because while a professional chef can provide expertise, this approach may not involve a broad representation of the local community. Additionally, restaurant recipes may differ from traditional home-cooked dishes that WBLCF aims to conserve.
Option E is not correct because while involving diners is a good idea, relying solely on them may not ensure a systematic and consistent approach to documentation. It may also exclude non-diners who may hold valuable knowledge about local recipes.
The correct option is A
