TNEPB-108-AN-30311

108

4,400 千元

2019/06/12

2020/06/11

簡嘉霈

臺南市政府環境保護局

呂政霖

瑩諮科技股份有限公司

大氣空氣

餐飲業

PM2.5, cooking

簡嘉霈

07-8151560#137

ininchain@gmail.com

本計畫旨在減少臺南市餐飲業營業過程中，烹飪與廢棄物處置不當所造成的環境影響。本計畫執行方式包含巡查、輔導及宣導三方並行，巡查作業針對轄內大型、屢遭陳情以及高污染餐飲業者優先執行，巡查範疇涵蓋基本資料調查、空氣污染情形、水污染情形以及廢棄物處置狀況等，並以PM2.5感測器輔助巡查。本計畫今年度共計巡查餐飲業者 613家，當中以中式餐飲業者居多佔52%，防制設備安裝率則以靜電機最高為37%，而巡查過程中亦會進行相關政策宣導與說明。 輔導部分，包含污染情事嚴重者委請專家學者輔導改善以及推動商圈為低油煙示範區。輔導改善作業主要針對屢遭陳情業者，邀請專家學者於現場進行輔導，計畫人員於現場依老師意見給予業者改善期限，本計畫共計完成15家專家學者現場輔導作業。另將經發局立案商圈與本市陳情熱區(東區、中西區)做結合，推動建置「低油煙商圈」作為示範區，本年度選定海安商圈為示範點，後續輔導商圈內23家業者增設油煙防制設備及油脂截流器，營造低油煙的用餐環境，推估一年可減少482公斤PM2.5排放量。 相關宣導與協商作業方面，本計畫完成辦理1場大型宣導說明會及3場次小型宣導說明會；另各2場次跨局處及跨科室餐飲協商會，研討低碳自治條例管制方向，並將以商業登記資本額50萬以上之餐飲業做為第一批管制對象。另配合管制宣導，印製環保署最新編列之「餐飲油煙防制設備設置組合指引手冊」與「早餐店油煙排放減量技術手冊」各500份。

餐飲業

108_南市餐飲期末報告.pdf

0MB

成果報告

2020/8/21 上午 12:00:00

This plan aims to reduce the environmental impact caused by improper cooking and waste disposal in the business process of the catering industry in Tainan City. The implementation method of this plan includes three parts: inspection, counseling and advocacy. The inspection operation is given priority to the large, frequently-regarded and high-pollution catering industry. The scope of the inspection covers basic data investigation, air pollution, water pollution and waste disposal situation, etc., and assist with PM2.5 sensor inspection. This project inspected a total of 613 catering companies this year , of which 52% were Taiwanese catering companies. The installation rate of prevention equipment was 37% with electrostatic machines the highest. During the inspection, relevant policy announcements and explanations will also be made. In the counseling section, for those with serious pollution issues, experts and scholars were invited to counsel, improve and promote the commercial district to be a demonstration area with low oil smoke. The counseling improvement work is mainly aimed at those who have been repeatedly subjected to being reported. Experts and scholars are invited to counsel on the spot. The planners give the business owners an improvement period on the spot according to the experts' opinions. A total of 15 experts and scholars on the spot have completed the counseling job in this project . In addition, the Economic Development Bureau's registered business district was combined with the Hot Reported District ( East District, Central Western District ) of this city to promote the establishment of the "low-smoke business district" as the demonstration area. 23 businesses added oil fume control equipment and grease traps to create a low-smoke dining environment. It is estimated that the annual emission of PM2.5 can be reduced by 482 kg . Regarding relevant publicity and negotiation operations, this project has completed one large publicity briefing and three small publicity briefings; another two cross-bureau and cross-department catering consultations have discussed the direction of the low-carbon autonomy regulations, and will take the catering industry with a commercial registered capital of more than 500,000 as the first batch of controlled objects. In addition to cooperating with the control announcements, 500 copies of the "Guidebook on the Combination of Food and Beverage Smoke Control Equipment Setting" and the "Technical Manual on the Reduction of Smoke Emissions in Breakfast Shops" newly compiled by the Environmental Protection Agency were printed.

PM2.5, cooking