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Mumbai’s bakery owners may soon receive financial aid to transition from traditional wood-fired ovens to cleaner fuel alternatives like compressed natural gas (CNG). The Brihanmumbai Municipal Corporation (BMC) and the Maharashtra Pollution Control Board (MPCB) are reportedly considering a subsidy scheme to support this shift, aiming to reduce air pollution and promote sustainability in the city’s food industry.
Many local bakeries in Mumbai rely on wood-fired ovens, which contribute significantly to air pollution due to smoke emissions. Environmental authorities have raised concerns over the impact of such practices on the city’s air quality. The proposed subsidy initiative is expected to help small and medium-sized bakery businesses transition to greener energy sources without bearing the full financial burden of the conversion.
The move aligns with broader efforts by the BMC and MPCB to curb pollution and encourage businesses to adopt environmentally friendly operations. Officials believe that incentivising the shift to CNG or other cleaner fuels will not only improve air quality but also modernise traditional baking methods.
According to reports, the BMC and MPCB are currently discussing the specifics of the subsidy plan, including eligibility criteria and the extent of financial support. While details are yet to be finalised, the authorities are expected to roll out the scheme soon, benefiting numerous small bakery owners across Mumbai.
For bakery operators, the transition to CNG powered ovens could lead to long term cost savings, as CNG is often a more efficient and economical fuel option compared to firewood. Additionally, the move could help them comply with evolving environmental regulations, ensuring their businesses operate in a more sustainable and legally compliant manner.
The initiative marks a significant step towards sustainable baking practices in Mumbai. By encouraging bakeries to adopt cleaner fuels, the authorities aim to reduce the city’s carbon footprint and contribute to a healthier urban environment.
While bakery owners may face initial investment costs for upgrading their ovens, the proposed subsidies could ease the financial strain, making the transition more accessible. If successfully implemented, this scheme could set a precedent for other industries to adopt similar green energy solutions.
As discussions continue, bakery owners and environmental advocates alike await further announcements from the BMC and MPCB regarding the subsidy rollout and implementation process.
