In a decisive move to address rising air pollution levels in Pune, the Pune Municipal Corporation (PMC) has urged all bakery and restaurant owners in the city to transition from traditional fuels like coal and wood to cleaner, environmentally friendly energy sources. The initiative is part of a broader effort by the civic administration to improve air quality, reduce health hazards linked to smoke and particulate emissions, and promote sustainable business practices.

On Friday, Ravi Pawar, head of PMC’s Environment Department, convened a meeting with representatives of restaurants and bakeries operating in Pune and its suburbs. During the meeting, Pawar emphasized the urgent need for establishments to discontinue the use of polluting fuels for cooking purposes, particularly in tandoors, which are commonly powered by coal and wood.

“Instead of using coal or wood, establishments should switch to LPG, PNG, or other green fuels,” Pawar instructed. He also cautioned that the civic body would take strict action against those continuing to rely on polluting energy sources, highlighting the administration’s commitment to environmental compliance.

Scope of the Initiative

Pune is home to approximately 1,000 bakeries, with around 750 located within the city proper and the remainder spread across suburban areas. Restaurants and commercial kitchens, especially those running tandoors and ovens fueled by coal and wood, contribute significantly to local air pollution. The PMC has identified these establishments as key stakeholders in the effort to reduce particulate matter and other harmful emissions in densely populated urban areas.

The directive is aimed at achieving multiple objectives:

1. Reducing Air Pollution: Coal and wood-fired cooking releases significant amounts of smoke, particulate matter, and other pollutants, contributing to respiratory problems and deteriorating air quality. Switching to LPG, PNG, or electricity reduces emissions substantially.
2. Promoting Sustainable Practices: By encouraging green energy adoption, the PMC aims to set an example of environmentally responsible practices for the food and hospitality sector.
3. Public Health and Safety: Cleaner fuels not only reduce ambient air pollution but also create safer working conditions for kitchen staff and nearby residents, minimizing exposure to harmful smoke.

Challenges Faced by Businesses

While bakery and restaurant owners expressed their willingness to transition to clean energy, they highlighted several challenges that could hinder swift adoption. Among the concerns raised were delays and procedural hurdles in obtaining gas connections. Many establishments pointed out that acquiring MNGL (Mahanagar Gas Limited) connections for PNG or LPG supply is a lengthy and bureaucratic process, often slowing down their ability to comply with the directive.

“We are ready to shift to clean energy, but PMC and other authorities should assist us,” said a bakery owner who requested anonymity. “The main challenge is not unwillingness but the time-consuming process of getting approvals and installations done, which can take months.”

Another participant echoed similar concerns, explaining that the process of obtaining permits and ensuring proper installation of gas pipelines and LPG connections is often fraught with delays. Many small businesses, particularly family-run bakeries, lack the technical know-how or financial resources to navigate these bureaucratic procedures efficiently.

PMC’s Support Measures

In response, the civic body assured the participants that it would facilitate the transition process and provide guidance to ensure timely compliance. PMC officials indicated that they would coordinate with relevant agencies to expedite approvals, offer technical assistance, and help businesses identify affordable and reliable green energy options.

Ravi Pawar stressed that the initiative is not intended to penalize businesses but to foster cooperation and make the transition as smooth as possible. “We understand the challenges, but the urgency of improving air quality cannot be overstated. The civic body is committed to supporting establishments through this process, ensuring that the move to green energy is feasible and sustainable,” he said.

The PMC also plans to conduct awareness campaigns, workshops, and technical training sessions for restaurant and bakery owners, helping them understand the benefits of clean energy, installation processes, and maintenance requirements. By combining regulatory directives with practical support, the administration aims to create a cooperative environment that encourages compliance while minimizing disruption to business operations.

Benefits of Transitioning to Green Energy

The shift to LPG, PNG, and other environmentally friendly fuels offers multiple advantages beyond reducing air pollution:

• Operational Efficiency: Modern LPG and PNG systems allow for precise temperature control and faster cooking times, improving operational efficiency in commercial kitchens.
• Cost Savings: Although the initial setup may require investment, businesses can achieve long-term savings by reducing fuel wastage and minimizing maintenance costs associated with coal or wood-fired equipment.
• Public Image: Establishments adopting green practices can market themselves as environmentally conscious, attracting health-conscious customers and enhancing their reputation in a competitive market.
• Compliance with Regulations: With increasing emphasis on environmental laws and regulations, early adoption of clean energy sources ensures businesses remain compliant and avoid penalties or sanctions.

Broader Implications for Pune

Pune has long faced challenges related to urban air pollution, with particulate matter and smoke from various sources, including vehicles, industries, and commercial kitchens, contributing to deteriorating air quality. By targeting bakery and restaurant emissions, the PMC is addressing a critical yet often overlooked source of pollution in the city.

Experts note that small-scale interventions, when implemented across thousands of establishments, can have a substantial impact on local air quality. If effectively executed, this initiative could serve as a model for other Indian cities, demonstrating how regulatory guidance, combined with supportive measures, can drive meaningful environmental change.

Next Steps

Following the meeting, PMC officials indicated that they would prepare a roadmap for the transition, including timelines, assistance programs, and monitoring mechanisms. The civic body plans to conduct follow-up inspections to ensure that establishments comply with the directive, offering support where necessary and taking action in cases of non-compliance.

The PMC’s move aligns with broader environmental goals, including the city’s air quality improvement initiatives, promotion of renewable energy, and the reduction of carbon footprints across urban sectors. By prioritizing clean energy in the food and hospitality sector, the administration aims to safeguard public health, protect the environment, and encourage sustainable business practices.

Conclusion

The Pune Municipal Corporation’s directive to bakery and restaurant owners to switch from coal and wood to cleaner fuels marks a critical step in the city’s fight against air pollution. While challenges remain, including bureaucratic delays and logistical hurdles, the initiative is grounded in the principles of sustainability, public health, and cooperative governance.

With PMC support, technical guidance, and active participation from business owners, Pune could soon witness a significant reduction in emissions from commercial kitchens, demonstrating how urban policy, environmental awareness, and community collaboration can create lasting positive change. For the city’s residents, cleaner air and a healthier environment may soon become a tangible reality, driven in part by the city’s bakers and restaurateurs embracing green energy solutions.