Impacts Of Cooking Emissions On Air Quality And Control Strategies In Tianhe District, Guangzhou

By investigating 5404 restaurants and its cuisine composition, as well as its amount and spatial distribution in Tianhe District, this study carried out a survey on the cooking smoke emitted from catering industries and corresponding air pollution. Through observing the variation of 7018 cooking smoke related residential environmental complaints between 2003 and 2009 from 21 local blocks and analyzing 4 typical locations and cases of the catering air pollution, this research discussed 7 prevention and control strategies from the macro perspectives and pointed out some presented problems along with some suggestions to improve. Some primarily understandings are acquired:1. Catering smoke pollution is closely related to the tertiary industry bloom and environmental rights and interests of the mass. The amount of catering smoke caused residential complaints is over 55.49% of the total in Tianhe District. Among all of difficulties in management are the medium lower grade restaurants, which imposed a great importance as well. After years of enforced management, the total and proportion of catering smoke related residential environmental complaints is decreased.2. Rational planning, strict approval from the source, multi-sectoral linkage, full access to justice, strengthened supervision, the practice of unified operation and the technological means of on-line monitoring, as well as the implementation of electronic surveillance and more strong management measures are the key to pollution prevention and control.3. To effectively prevent and control the catering smoke pollution, it is significant to innovative management methods, implement the pollution prevention and control joint systems, form the parallel processing platforms, carry out a pollution complaints communications system, establish long-effective management mechanism, and improve the management system.4. It is crucial to look for an effective combination between business and environmental interests. For example, limiting the catering process and supply, encouraging the management restructuring or implement process control can effectively ease the pollution of catering smoke and finally achieve eradication.