
Sri Lanka to monitor bus drivers with AI after worst crash in decades
COLOMBO: Sri Lanka will use artificial intelligence to monitor bus drivers and make seat belts mandatory on public transport, a government minister said on Wednesday (May 14), after the country's worst bus crash in two decades killed 23 people.
The South Asian nation, which records an average of 3,000 road fatalities annually, has some of the most dangerous roads in the world.
Buses are to be equipped with driver monitoring systems from next year, while seat belts will become compulsory on public transport from June, Transport Minister Bimal Rathnayake told reporters in Colombo.
It came after an overcrowded bus carrying dozens of Buddhist pilgrims plummeted into a precipice on Sunday.
The changes are aimed at "educating motorists to develop a better driving culture and improving safety standards", Rathnayake said.
"We are going to make AI-backed driver observation systems mandatory on all buses from next year, and we will expand them to all long-distance trucks as well."
The minister said the cause of Sunday's crash in the tea-growing mountainous region of Kotmale was still being investigated, but that two more passengers had died, raising the toll to 23.
Fifty-four passengers were admitted to hospital, Rathnayake said, adding that preliminary inquiries had found no immediate indication of driver error.
Another driver had reported a problem with the bus's steering wheel the day before, but managers said it was attended to.
Sunday's crash off a cliffside road was the deadliest recorded in Sri Lanka since April 2005.
The state-owned bus was carrying around 77 passengers - about 20 more than its capacity.
In March 2021, 13 passengers and the driver of a privately owned bus died when the vehicle crashed into a precipice in Passara, about 100km east of the site of Sunday's crash.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


CNA
a day ago
- CNA
CNA938 Rewind - Angola, Rwanda & Sri Lanka
CNA938 Rewind In Destination Anywhere, Melanie Oliveiro speaks with Sandra Lim - travel content creator, plant-based F&B consultant and wellness advocate. Lim will recall her unforgettable travels to Angola, Rwanda and Sri Lanka. She'll describe interacting with tribal folk in Angola, trekking with chimps in Rwanda, and tea picking on the verdant plantations of Sri Lanka. Lim can be found @theveggiemaiden on Instagram.


Vogue Singapore
2 days ago
- Vogue Singapore
How Rishi Naleendra made his mark on Singapore's culinary scene
When Cheek by Jowl received a Michelin star in 2017, chef Rishi Naleendra made history as the first Sri Lankan recipient in the guide's history. Nearly a decade on, the Colombo-born chef-restaurateur is one of the most prolific figures in Singapore's dining scene. At the heart of Naleendra's portfolio—spanning the two-Michelin-starred Cloudstreet, vibrant Kotuwa and the newly launched Station by Kotuwa—is a throughline of narrative depth reflecting personal heritage with a touch of irreverence. A deep commitment to community, whether through long-time regulars or close collaborations with his team and artisans, anchors his work. Every space he creates is as considered as the food itself, shaped by a playful curatorial eye and penchant for vintage finds and unique knick-knacks. Tell us your origin story. How did you first fall in love with food? I grew up in a family that was very much involved in the food industry. My parents used to do catering, and my mum was a very, very good cook. My dad used to bake quite a bit and my older brother got involved in the business when he was very young. But as a kid, that was the last thing I wanted to be part of. My ultimate dream was to become a pilot. But for medical reasons, I found out that I couldn't. I have a condition called mitral valve prolapse. My second love was design and architecture. I moved to Australia to study architecture—it was a complete turn. But at the time, my family was going through financial difficulties and I didn't want to pay eight years' worth of school fees. My decision to study hospitality was incidental, but from the first day of school and work, I felt like I could actually make a life out of hospitality. I started my career as a dishwasher in Melbourne and slowly worked my way up to chef. That's when I really got serious about food. How has your relationship with the culinary industry evolved over the years? I've been very lucky to have the career I've had in the hospitality industry. From being a dishwasher, a cook, a chef to now owning multiple restaurants—it's been an eye-opening journey. Being in the kitchen and running businesses are two completely different worlds. Sometimes, I don't feel like a chef in the way I used to, at least not in certain areas. But it's still nice to be involved in the creative process and to be in the kitchen when I can. What I enjoy now is getting creative not just with cooking, but also with the business side of things. 'Mentorship and building community have been at the core of our business and our success.' What is the biggest challenge you have faced throughout your career and how did you overcome this? There are always ongoing challenges in the industry— staffing, rental, all the usual issues. But I don't necessarily consider those the biggest challenges as they're just part of the job. COVID-19 was a completely different kind of challenge. And then the post-pandemic era, when the dining scene in Singapore started changing and the financial and economic landscape shifted, that brought on a whole new set of difficulties. What has been key is how we've adapted and learnt to pivot. During COVID-19, we had to figure out how to do takeaways. Then, when the market shifted again, we had to evolve without losing our identity or the essence of our concepts. The launch of Station by Kotuwa is a great example. Fool Wine wasn't working for us, so we transitioned it into Station in a seamless way—and that's been working really well for us. As a leader in the scene, what do you think is the importance of mentorship and building a community? I think that's been the core of our business and our success. Mark, who is now the head chef at Cloudstreet, was one of the first people I hired. He was my first sous chef at Cheek. Then there's Shah, the other head pastry chef at Cloudstreet. Those two have stayed with me for almost eight or nine years now, and if not for that consistency, I don't think I would've come this far. Jay, who is now the head chef at Station, was with me for six years before he left to try other things, and then came back to open Station with me. That kind of loyalty, that kind of team—having people I could mentor and bring up to the standard I believe in—has helped so much. Even with our front-of-house staff, most of them tend to stay with us for two to three years now. That's a big change from before, when people stayed maybe six months to a year. But I was also learning how to be a mentor and run a business back then. So, you have to change and adapt. And I think that's been the real key to our success. Staff retention has been the most important aspect of what we've built. Looking forward, what is one change you hope to see in the culinary scene in Singapore and how does this align with your vision for the industry? I hope to see more young chefs with real drive and resilience coming through the ranks. I was 29 when I moved to Singapore, and even at that age, I was already looking up to see who was at the top and I wanted to get there. I wanted to go above and beyond, even as a young chef. I'd love to see more of that kind of energy in the next generation. Especially here in Singapore— it's about that resilience, that drive to keep going and not give up halfway through. It's hard work. That's the difference I want to make: to inspire and help shape that next generation. That completely aligns with my vision: keeping the momentum going, building something lasting and constantly evolving the scene. Pre-order your copy of the Vogue Man 'Gold' issue online or pick it up on newsstands from 13 June 2025.


CNA
6 days ago
- CNA
Amazon's delivery and logistics will get an AI boost
SAN FRANCISCO :Amazon wants customers to know that artificial intelligence is not just for writing college essays. In a series of announcements Wednesday, Amazon demonstrated how stockroom robots, delivery people and its sprawling warehouses will all benefit from a hefty dose of artificial intelligence, speeding packages to customer doorsteps. The company said it is forming a new group at its Lab126 device unit focused on creating warehouse robots that will perform multiple tasks when prompted, a significant advance over today's robots that typically are designed for a singular job. Using so-called agentic AI, these robots will be able to unload trailers and then retrieve parts for repairs, according to Amazon. 'We're creating systems that can hear, understand and act on natural language commands, turning warehouse robots into flexible, multi-talented assistants,' Amazon said in a statement, without providing details such as what the robots might look like or cost. Amazon described the advances ahead of a press event Wednesday at Lab126 in Sunnyvale, California, where it gathered robotics and logistics executives for demonstrations. Among the additional announcements are that Amazon is using generative AI to create more advanced maps for its delivery drivers, so that they can more efficiently deliver packages for the final few yards (metres) of their journeys. The specialized AI will provide Amazon fine detail on building shapes, as well as obstacles and anything else they may need to navigate a package drop-off. 'This innovation is making it easier for Amazon drivers to find the right delivery spot, especially in tricky places like big office complexes,' Amazon said. That technology could be critical to specialized eyeglasses Amazon is developing for delivery drivers that Reuters reported exclusively last year. The company hopes to outfit drivers with screen-embedded glasses that free their hands from GPS devices and give them turn by turn directions while driving, as well as while carrying packages at their destination. Finally, Amazon said it AI will help it more efficiently predict what products customers will need and where to improve its same day delivery operations. On a more basic level, it means that winter coats likely will not be stocked in Phoenix warehouses in summer though Amazon suggested that other factors the software will consider are price, convenience, relying on factors such as weather and sales events, like Prime Day.