| 英文摘要 |
Based on the work content and objectives, the Project is divided into such four major themes as the "Guidance on Emission Control and Improvement", "Promotion of the Oily Smoke Control for the Commercial Cooking ＆ School Kitchens in the Catering Concentrated Area", "Promotion of the Air Pollution Prevention Action Project in the Commercial Cooking" and "Promotion of Education on Air Pollution Prevention in the Commercial Cooking".
1. We have investigated the oily smoke and odorous pollutants of the newly established catering shops and the shops which have received repeated grievances and provided the said shops with guidance for improvement. Furthermore, we have conducted gas collection efficiency inspections. As a result, the installation rate of the oily smoke control equipment has been increased to 85% for the newly established catering shops. Compared with the grievance record for the last two years, the complaint rate this year has been decreased to lower than 8% for the newly established catering shops which have received our counseling. And among the shops which received repeated grievances and our guidance afterward, there are 68 shops which have made improvements mainly due to the addition or improvement of the anti-pollution equipment.
2. We have successfully promoted the installation of the oily smoke control equipment in four night markets (Lehua, Xizhi, Shulin Xingren Garden, and Xindian Anhe International Tourism), two commercial districts (Shenkeng and Jinshan), and Bitan Scenic Area. Among them, the installation rate of oily smoke control equipment in Jinshan Commercial District this year has increased from 13% to 100%.
3. We have carried out the inspection and guidance of barbecue shops which have high oily smoke emission, and strengthened the control with the "Guidelines of Air Pollution Prevention and Control Operation for the Barbecue Industry in Residential Districts of New Taipei City". The installation rate of oily smoke control equipment has reached 100%, and the number of complaints has also dropped from 193 last year to 116 this year. In addition, the installation rate of oily smoke control equipment for steakhouses after our counseling reached 83%, of which the Sundongbao chain steakhouse had marked the highest rate of complaints in New Taipei City. It received 123 complaint cases last year but down to 10 cases this year after our counseling. As for the restaurants the EPA proposed to announce for investigation and counseling, their installation rate of oily smoke control equipment was 87%. Among them, 55 shops of the chain restaurants Formosa Chang, McDonald's, Burger King, and Steakmyhome had 100% installation rate of oily smoke control equipment. And all the shops of MOS Burger in New Taipei City are expected to complete the installation of air pollution control equipment by the end of 2020.
4. In addition to holding air pollution prevention and control meetings, compiling and printing air pollution prevention technology manuals and brochures, updating web pages, and producing propagation videos, our drive in the air pollution education for the food and beverage industry has included continuing to negotiate with associations related to the food and beverage industry in order to assist in providing and promoting environmental protection regulations, information and prevention technologies. To stress the importance of air pollution prevention in the commercial cooking and enhance the environmental awareness of future working personnel, we have worked to combine relevant units for the promotion of interdisciplinary education on the air pollution prevention in the commercial cooking, wherein the “New Taipei City Government Vocational Training Center" is planned to incorporate the commercial cooking-related air pollution prevention policy announcements into its 2021 vocational training course, and the Environmental Education Center of JinWen University of Science and Technology is scheduled to integrate environmental education into their environmental protection teaching plan for the commercial cooking, which will be piloted in the next semester of the 109 school year or in the first half of 2021.
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