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

6.           RECOMMENDED EMISSIONS MANAGEMENT
             APPROACH
To properly manage the risks associated with emissions from commercial kitchens, Trinity recommends that
an Odour Management Plan be developed for the proposed Noosa Civic Village mixed-use development, which
can be implemented across the entire Noosa Business Centre. The plan will provide a set of actions to be
adopted by the property management and restaurant leaseholders, aimed at proactively reducing and
mitigating undesirable emissions. The recommended framework of the plan presented in this section is not
intended to be exhaustive and all-encompassing. Rather, it is designed to be flexible, adapting to the
operational circumstances of both the development and food establishments, all while remaining focused in
achieving the purpose of the plan.
The recommended framework is a simplified method of the approach presented in the Guidance for Industries
– Odour Management Plan (D-NOSES, n.d.), which follows the Plan-Do-Check-Act (PDCA) management model
for continuous improvement. Actions in the plan must be implemented in establishing new restaurants and
throughout the operations of all food establishments. Figure 6.1 presents the objectives of each stage and
the corresponding information to be collected.

                        Figure 6.1: Stages of the Emissions Management Plan
                                                                                       INFORMATION
          STAGES                                 OBJECTIVES
                                                                                         TO COLLECT
                                           Define the situation with                 Nature of operations of
     STAGE 1: DIAGNOSIS                  regards to air emissions and           restaurants, locations of emission
                                                    odours                                    sources


    STAGE 2: MEASURES TO                                                           Recommended and suitable
                                            Define the measures to be
                                                                                   emission and odour control
         IMPLEMENT                                 implemented                             equipment


    STAGE 3: MONITORING                      Define the tools used to            Communication with residents,
       AND CONTROL                                control quality                   control and monitoring



    STAGE 4: CONTINGENCY                                                              Community complaints,
                                              Define a management
                                                                                 indicators of under-performance,
          PROGRAM                           strategy for contingencies                  operational failures




◼     Stage 1: Diagnosis
The initial stage aims to provide a comprehensive understanding of both emission sources and the immediate
surroundings. An overview of these has been provided in this report which includes the following:
         Locations of restaurants and sensitive receptors (Section 3.2)
         Characteristics of emission sources (Section 3.3)
         Intensity of odours (Table 3.2)
         Meteorological influence on air and odour impacts (Section 4)
It is also important to collect and review historical information on air and odour complaints from the
community. Details such as dates and times, wind directions, sources of emissions, odour intensity during
each incident help in understanding current and potential impacts.
To gauge the potential level of air and odour impact originating from specific restaurants, it is suggested to
adopt the odour risk assessment approach outlined in DEFRA’s Control of Odour and Noise from Commercial
Kitchen Exhaust Systems (Gibson, 2018). This methodology will also define the level of odour control required
for the facility. It employs a scoring system with the following criteria:


237401.0145.R01V02                                                                                         Page 15