This project started from January 1, 2020 to December 31, 2020. The project achievement was presented briefly as following:
First, the project had completed the construction work of database for restaurants catering activities among the county, for a total of 352 on-site inspections and counseling and background information update.The inspected restaurants included the category of Chinese food by 169 as a 48%, Compound food by 92 as a 26%, Western Food by 30 as a 9%, fast food by 23 as a 7% and the others of 22 as a 6%. Among these, 317 restaurants as a 89.8% had taken the exhaust gas collection and pre-treatment measurements. 211 of them as a 59% had installed exhaust gas after-treatment facilities such as EP, wet scrubber or activated carbon trough.
Second, the tracking by wire communication or internet for the improvement of 265 restaurants catering air pollution and facilities installation, maintenance and record, had been conducted for reduction of nuisance and maintenance of good air quality.
Third, The results 91 of them had taken the exhaust gas collection and treatment measurements. And this program had contributed a total air pollution emission reduction of 9.74 tons for NMHC , 3.61 tons for PM10 and 2.39 tons for PM2.5.
Fourth, 6 case studies and consulting meetings by expertise for the improvement of restaurant catering exhaust gas treatment had been performed. Many practical measurement suggestion for each restaurant had been proposed as a guideline for next stage improving works and tracking.
Fifth, the establishment of non-smoking environmental restaurant grading work was implemented. 10 out of 325 restaurant candidates had been re-evaluated as fine quality of contribution to air quality maintenance. The result 3 restaurants gained the excellent non-smoking environmental restaurant grade and a reward ceremony was held and announced in public on 2021 afterwards.
Sixth, 5 restaurants catering exhaust gas odor sampling at perimeter had been performed. The results demonstrated 4 restaurants were not in compliance of regulation standard. Request for improvement action had been conducted and the control audit will be followed and tracked.
7th , small scale or street vendor dining lampblack and foul odor reduction feasibility technology assessment and test work. In order to provide a cooking fume control equipment that cheaper and have the ability to decrease cooking fume concentration, an easily operated, multi-staged chemical oxidative scrubbing system design.
8th , the project had completed 17 sessions of restaurant catering air pollution reduction and improvement counselling meetings. 3 expertise were invited to make speeches and knowledge training for restaurant owners or representatives.
9th, the establishment of environmental catering demonstration street had been planned and implemented. According to the on-site evaluation and audit, a restaurant grouping area located at Circle Business District in Liuqiu was selected for the promotion candidate for the establishment of environmentally friendly demonstration street location.
10th, the database of project related information had been completed and kept updated on the EPB website, including the case guidance and regulation for restaurant control measurement or environmental inquiry reference.
11th, This plan had completed the production of 1,760 copies of the fume propaganda statement for the catering industry, and distributed it to the catering industry who received counseling or the people involved in related activities during the implementation of the plan.
