specific instructions, promptly remove difficulties and shortcomings to create conditions for facilities to apply this set of criteria.
From the results of the investigation in the research area, the topic proposes to supplement and complete a number of criteria so that the Criteria Set can be accepted and applied by facilities in the coming time. The proposed supplement and completion content is shown in the following table:
Table 10. Proposals to supplement and complete some environmental protection criteria for food establishments to suit reality
TT
Criteria adjust/add | Content adjust/add | Reason adjust/add | |
1 | Location, architecture, environmentally friendly space | Adjusting the name and regulations of "Environmentally friendly architecture and space" | Concise and clear adjustments to facilitate the application and evaluation process |
2 | CTR collection and transportation | Adjust the criteria name: “CTR classification at source” | To require facilities to perform CTR classification at source |
3 | Water for domestic use | Adjust the criterion name: "Water source used must meet requirements" | Adjust criteria names to be clear and specific |
4 | Sanitary works | Adjust the criterion name: "The toilet is clean and meets technical requirements." art" | Adjust criteria names to be clear and specific |
5 | Conduct environmental reporting and information processing | Removed from the basic criteria group because it is not really necessary for food establishments. | Food establishments only need to report on environmental protection work at the establishment when requested by the competent authority. |
6 | Ensure food hygiene and safety | Add to the group of specific criteria for food establishments | Food establishments must ensure food hygiene and safety during processing, preservation and serving to tourists. |
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In addition, it is necessary to disseminate and organize training to introduce the criteria widely so that tourism and service establishments in tourist areas and destinations across the country can access and understand the content of the criteria. At the same time, call on tourism and service establishments to participate in implementing the criteria and evaluating the environmental protection effectiveness of the criteria.
In addition, tourism facilities and services are often located in a certain tourist area or destination, so it is necessary to form an environmental protection model with the participation of components such as the local State Tourism Management Agency; Management Board of tourist areas and destinations; Local authorities; Local communities and tourists...
3.5. Propose some solutions to improve the level of environmental protection standards of food establishments in the research area.
In recent years, tourism development in Sam Son tourist area has had some impact on the environment but at different levels. Currently, the basic environmental indicators measured annually have not reached the level of serious degradation and pollution, but there are potential environmental risks that have appeared quite clearly on the issues: Increased waste, garbage, wastewater in tourist areas causing local environmental pollution, some places have had environmental degradation, many places have had environmental incidents and signs of biodiversity loss, environmental sanitation in many places has not been ensured, which is common at sea tourist spots in Sam Son, leading to potential risks of impact on tourism development. Therefore, there is a need for key solutions and specific solutions to improve the level of environmental protection in Sam Son tourist area, Thanh Hoa.
3.5.1 Some key solutions to protect the environment at Sam Son tourist area, Thanh Hoa
From the survey results of food establishments, it shows that 64% of establishments are equipped with a 3-compartment settling tank system for preliminary treatment before discharging into the environment; Some restaurants built long ago have not been renovated or supplemented; 83% of establishments do not collect waste products after use; 67% of establishments use water from factories; 33% use well water that has been filtered, sampled and tested to meet QCVN on water used for food and drink; 47% have installed solar energy devices (water heaters; solar panels); wind energy (ventilation balls) to reduce electricity costs; 56% of establishments use environmentally friendly cleaning chemicals.
environment for washing dishes, bowls, and cooking utensils. Therefore, some key solutions are needed to improve the level of environmental protection standards of food establishments in Sam Son as follows:
- Strengthen inspection and supervision of the implementation of the Law on Environmental Protection at production and service establishments in the area; require establishments to complete missing environmental procedures; fully implement waste collection and treatment measures according to the contents of the environmental impact assessment report, environmental protection commitment, and approved or confirmed environmental protection project; promptly handle violations in the field of environmental protection according to authority;
- Improve the quality of appraisal and confirmation of environmental protection commitments and environmental protection projects. During the process of reviewing documents, the report must list all information and data; environmental impacts as well as feasible treatment solutions to prevent and limit negative impacts on the environment; require investors to build a complete waste treatment system before the project comes into operation;
- Speed up the implementation of the project to renovate and upgrade the domestic waste treatment area. During the landfill process, it is necessary to clearly define the landfill areas, completely dump the waste in each area, then cover the landfill surface with tarpaulin or cover it with soil to plant trees to limit odors and limit rainwater overflowing over the landfill surface; periodically dredge the sediment in the biological pond containing leachate, store leachate in the biological pond, do not discharge it into the receiving water source; increase the use of microbiological products to limit odors and spray insecticides to kill flies and mosquitoes in the landfill area.
- Review and inspect the wastewater collection system, ensure that Sam Son's wastewater is thoroughly collected and sent to the centralized wastewater treatment plant for treatment; promptly repair damaged collection systems; maintain regular operation of the wastewater treatment plant, especially during the tourist season (from May to August) to ensure that wastewater is thoroughly collected and treated before being discharged into the environment.
3.5.2 Some specific solutions to improve the level of environmental protection standards for food establishments in Sam Son tourist area, Thanh Hoa
3.5.2.1. Perfecting policy mechanisms
Continue to improve the legal system on environmental protection and tourism, incorporate specific regulations and instructions on environmental protection that are lacking, overlapping, and inconsistent into the Decrees guiding the 2017 Law on Tourism to improve the legality and consistency in sanctions for violations, while resolving some practical shortcomings and enhancing the responsibilities and powers of participating entities.
Continue to develop a system of environmental protection criteria for food and beverage service businesses in tourist areas as a basis for applying and implementing environmental protection activities.
Issue preferential policies and mechanisms to attract businesses/tourism and service establishments to invest in developing green, environmentally friendly tourism.
Develop and promulgate policies on the use of retained legal fee and charge revenues and policies on socialization of spending on environmental protection. Consider this an important, regular, long-term solution.
Develop and promulgate regulations related to environmental management in tourist areas, focusing on the roles and responsibilities of tourism service business entities.
Some mandatory regulations of the Environmental Protection Law such as the classification of toxic waste; the collection of discarded products... are not implemented by tourism and service establishments without awareness, so there should be specific regulations and instructions for establishments to apply.
3.5.2.2. Strengthening State management of environment and tourism
Closely connect, coordinate and effectively direct the Department of Culture, Sports, Tourism with the Department of Natural Resources and Environment in managing, guiding and organizing the implementation of environmental protection tasks in the province and city.
Through survey and investigation of the research area, 57% of establishments have posted signs and regulations incorporating environmental protection regulations at the establishment; 69% of tourists assessed that establishments have implemented well the criteria for posting environmental protection regulations. Therefore, the Management Board of the tourist area needs to review, supplement and improve the system.
Information, instructions, and signs are still lacking and unreasonable, reminding tourists to keep the environment clean and protected. Resolutely handle and recommend competent authorities to handle violators in accordance with the law.
Regularly, thematically and suddenly inspect and check the compliance with environmental protection regulations at food and beverage establishments in tourist areas. Strictly handle violations and promptly remedy environmental incidents that occur.
Strictly manage investment and construction of food and beverage establishments in tourist areas. For new investment projects, depending on the scale, it is necessary to assess environmental impacts, environmental protection plans and strictly implement regulations on waste discharge during operation. For projects that have been invested, it is necessary to review construction items, wastewater and waste treatment processes to ensure compliance with regulations. In particular, localities need to pay attention and have plans and roadmaps for investing in centralized wastewater treatment systems, avoiding direct discharge into water areas such as dams, rivers, seas, etc.
Strengthen the forms and levels of punishment for environmental violations by food and beverage establishments, especially discharges that pollute the landscape, air and water environments.
3.5.2.3. Environmental propaganda, training and education
In order for the Criteria to be widely applied to tourist areas and destinations across the country, it is necessary to disseminate the Environmental Protection Criteria to food and beverage establishments in Sam Son tourist area and in tourist areas and destinations across the country.
Therefore, training to raise awareness of environmental protection responsibility for those involved in environmental protection, especially tourism service establishments and local communities in tourist areas and destinations, is a necessary solution.
It is necessary to train and coach specialized staff in environmental protection at state management agencies on environment and tourism; focusing on staff managing tourist areas; staff in charge of environmental protection at food service establishments.
3.5.2.4. Increase investment in facilities, equipment and diversify resources, especially financial resources for environmental protection.
Through a survey of the research area, due to the lack of synchronization in water supply and drainage infrastructure, the tourist area does not have a centralized wastewater collection system. Wastewater from some restaurants is still discharged directly into the environment or is collected together with the rainwater collection system, changing the composition of wastewater, making it difficult to treat. Therefore, Sam Son tourist area needs to prioritize investment in infrastructure works and environmental protection equipment. Focus on investment in areas for food and beverage businesses to meet the criteria for environmental protection at the facility as well as to be suitable for the landscape and environment of the tourist area.
On the other hand, localities need to allocate capital to invest in the construction of sanitation facilities, waste and wastewater collection and treatment according to current regulations and annual regular environmental expenditures for environmental protection activities.
Applying 4.0 technology in model management and operation and implementing measures to monitor changes in resources and environment at tourist areas.
3.5.2.5 Solutions on building environmental protection models
The environmental protection model is built based on a set of criteria for environmental protection for tourism and service establishments in tourist areas and destinations. Building an environmental protection model for each type of establishment and a general environmental protection model for establishments contributes to improving the environmental quality at establishments in particular and tourist areas and destinations in general. The environmental protection model must clearly state the participating components; stipulate the responsibilities, functions, and rights of each component; the model must have specific implementation regulations, including regulations on annual environmental protection maintenance costs; sanctions for environmental violations and specific regulations related to environmental protection at establishments. To implement the above content, conduct research to build an environmental protection model for the type of food and beverage establishment and a general model for tourism and service establishments.
Building an environmental protection model is one of the measures to contribute to making environmental protection work more effective. The environmental protection model for tourism and service establishments in tourist areas and destinations is built based on the Environmental Protection Criteria. Through assessing the current status of environmental management; the level of meeting environmental protection criteria of food establishments, proposing an environmental protection model. The proposed model is deployed on a trial basis for a certain period of time to evaluate the effectiveness and identify difficulties and shortcomings, thereby adjusting it to suit reality.
CONCLUDE
1. The topic has provided theoretical basis, identified related concepts, analyzed environmental protection requirements for the operation of food establishments in legal documents, as well as presented the current status of environmental protection work for food establishments and the experience of countries related to the application of environmental protection criteria assessment.
2. The project assesses the level of compliance with environmental protection standards of food establishments in the research area based on the Criteria Set through the following forms: Sociological survey of 03 groups of subjects (Food establishment managers; Local communities around food establishments and tourists using services at food establishments). The assessment results show that the Criteria Set is very necessary, the criteria are closely following the provisions of the law on environmental protection, in line with the orientations and strategies for environmental protection. However, at the time of application and assessment, no establishment met 100% of the mandatory criteria, the reason being that some establishments did not pay attention to environmental protection. On the other hand, some criteria are beyond the implementation capacity of the establishments; some criteria have high requirements.
3. From the difficulties and shortcomings when facilities apply the Environmental Protection Standards, the topic recommends further completion so that this Criteria is more suitable to reality and can be widely applied in the future.
4. In addition, the topic has proposed a number of solutions to improve the level of environmental protection standards for food establishments in the research area, including: Perfecting policy mechanisms; Strengthening state management of environment and tourism; Propagating, training, and educating the environment; Increasing investment in facilities, equipment, and diversifying resources, especially financial resources for environmental protection and solutions for building environmental protection models for food establishments.