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Odour control and dispersal height requirements
3.6.11Belfast·SPG012 Sensitive Uses
If odours cannot be reduced by means of discharge to 1m above ridge or 1m above eaves height and additional odour abatement technology, or if the extraction duct cannot be installed without significan
commercialnon-domesticrestaurants-cafes-takeawaysLitter management and waste impact
3.6.12Belfast·SPG012 Sensitive Uses
Litter is inherently unsightly and causes considerable annoyance to residents and adjoining businesses. It can also be prejudicial to regeneration efforts, particularly within centres. Restaurants, ca
commercialnon-domesticrestaurants-cafes-takeawaysWaste management requirements for food establishments
3.6.13Belfast·SPG012 Sensitive Uses
All planning applications for restaurants, cafés and hot food takeaways should: • where possible, accommodate waste generated from the use of the premises on site. If within the curtilage of a buildin
commercialnon-domesticrestaurants-cafes-takeawaysdrainageRefuse storage and disposal restrictions
3.6.14Belfast·SPG012 Sensitive Uses
Further to this, refuse should not be left outside the premises e.g. on forecourts or on the public road (except for collection purposes).
commercialnon-domesticrestaurants-cafes-takeawaysReference to Waste SPG guidance
3.6.15Belfast·SPG012 Sensitive Uses
Applicants should also refer to the council's 'Waste SPG', which provides advice on the appropriate location of waste facilities, and guidance for the effective disposal of waste.
commercialnon-domesticrestaurants-cafes-takeawaysTraffic and parking impacts of food establishments
3.6.16Belfast·SPG012 Sensitive Uses
Restaurants, cafés and hot food takeaways require regular deliveries to and from their premises, including at times when they are closed. In addition hot food takeaways rely on many short visits from
commercialnon-domesticrestaurants-cafes-takeawayssite-planning