| 英文摘要 |
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.
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