Attachment 10-Air Quality and Odour Assessment · MCU23/0078

3.3           Description of Potential Air Emission Sources in the
              Vicinity
While the type of dining options in the development are not known at this time and can vary widely, it has
been recognized that restaurants and commercial kitchens are sources of air pollution, which can lead to
adverse impacts to air quality and create nuisance to the community. Emissions from food establishments can
include grease, particulate matter, and volatile organic compounds (VOCs).
Cooking with the use of wood, gas, and charcoal generates smoke and fumes which carry particulates that
are in the PM2.5 and PM10 range. These particles are known to contain toxic compounds, such as polycyclic
aromatic hydrocarbons (PAHs), benzene, and toluene, which may pose serious health implications. Deep
frying, stir frying, roasting and barbecuing also emit oil and grease mist particles. Apart from odour issues,
these emissions can also lead to fallout and subsequently deposition on nearby land and properties.
A range of VOCs, which contribute to odour issues, result from the breakdown of natural oils and fats during
the cooking process. The intensity of the odour can vary widely, depending on the preparation or cooking
methods employed and the type of food being prepared. Table 3.2 provides an indication of the varying
odour and grease loading intensities associated with different types of food.
Food refuse and food-preparation wastes are also potential sources of air emissions. If the accumulation,
storage, and disposal of food wastes are not managed properly, odour issues may arise.

Table 3.2: Odour and grease loading intensity (Control of Odour and Noise from Commercial
Kitchen Exhaust Systems, DEFRA)

 Food type                                                                          Odour and grease loading
 Pub (high level of fried food), fried chicken, burgers or fish & chips, Turkish,   Very high
 Middle Eastern or any premises cooking with solid fuel
 Vietnamese, Thai, Indian, Japanese, Chinese, steakhouse                            High
 Cantonese, Italian, French, Pizza (gas-fired)                                      Medium
 Most pubs (no fried food, mainly reheating and sandwiches, etc.), Tea rooms        Low

Existing industrial facilities located to the west of the Noosa Business Centre could potentially generate air and
odour emissions. It is important to note that these sources are situated at over 100 meters from the NBC
boundary. When considering cumulative effects of odour and fallout, their impacts are expected to be minimal
due to sufficient natural dilution that occurs over this distance.




237401.0145.R01V02                                                                                        Page 11