Road deaths involving lorries in Abu Dhabi have dropped by 58 per cent in the first eight months of this year compared to last year.
There were 31 deaths last year compared to 13 this year, police said.
It was a similar story with accidents involving lorries too, which dropped by 54 per cent during the same time frame, from 118 to 54.
Severe injuries also dropped, by 63 per cent from 16 to 6.
Brigadier Salim Abdullah bin Barak Al Dhaheri, director of the Traffic Department for External Roads at Abu Dhabi Police’s Traffic Directorate, said that the statistics reflect the positive results of awareness campaigns and pointed to police’s ongoing efforts to achieve high levels of road safety.
The strict speed limits being enforced and the banning of lorries being driven during times of low visibility due to weather, he said, had contributed to the reduced figures.
He called on drivers of lorries and heavy vehicles to abide by the traffic law, speed limits and legal cargo weights, urging them to refrain from overtaking, to check their tyres and not to use them beyond their expiration date.
Read more: Speed limit reduced on Mohammed bin Zayed Road and Emirates Road in Dubai
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Other must-tries
Tomato and walnut salad
A lesson in simple, seasonal eating. Wedges of tomato, chunks of cucumber, thinly sliced red onion, coriander or parsley leaves, and perhaps some fresh dill are drizzled with a crushed walnut and garlic dressing. Do consider yourself warned: if you eat this salad in Georgia during the summer months, the tomatoes will be so ripe and flavourful that every tomato you eat from that day forth will taste lacklustre in comparison.
Badrijani nigvzit
A delicious vegetarian snack or starter. It consists of thinly sliced, fried then cooled aubergine smothered with a thick and creamy walnut sauce and folded or rolled. Take note, even though it seems like you should be able to pick these morsels up with your hands, they’re not as durable as they look. A knife and fork is the way to go.
Pkhali
This healthy little dish (a nice antidote to the khachapuri) is usually made with steamed then chopped cabbage, spinach, beetroot or green beans, combined with walnuts, garlic and herbs to make a vegetable pâté or paste. The mix is then often formed into rounds, chilled in the fridge and topped with pomegranate seeds before being served.
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