(93)

Haryana Government Gazette

Published by Authority

No. 31-2020]

CHANDIGARH, TUESDAY, AUGUST 4, 2020 (SRAVANA 13, 1942 SAKA)

PART-I A

Notifications by Local Government Department

HARYANA GOVERNMENT

URBAN LOCAL BODIES DEPARTMENT

Notification

The 29th July, 2020

No. 3/5/2020-R-II:- The Governor of Haryana is pleased to allow “Scientific Handling and Reuse of Liquid

Waste, Solid Waste and Ground Water Extraction by Restaurants/Dhabas/Motels/Hotels/Marriage Gardens/Banquet

Halls Policy-2020”. The Policy is attached as Annexure ‘A’.

S. N. ROY,

Additional Chief Secretary to Government Haryana,

Urban Local Bodies, Department.

PART I-A]

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

Table of Contents

Introduction

Preamble

Definitions

Environmental Issues

Waste Water Management

Effects of untreated waste water

Fats, Oils and Grease (FOG):

Solids:

BOD/COD:

Treatment of Waste Water

Solid Waste Management

101

Treatment of Solid Waste

102

10.

Ground Water Management

102

11.

Environmental Violation Charges:-

103

12.

Annexure – I

104

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

[PART I-A

Haryana State Policy for the Scientific Handling and Reuse of Liquid Waste,

Solid Waste and Ground Water extraction by Bulk Waste Generators

Introduction

The food and beverage industry in India are growing at a faster rate with varied culinary habits and changing life

style. In India there are vast variety of hotels and restaurants, Majority of hotels and restaurants are small traditional

hotels which are found along the highways, these outlets provide inexpensive accommodation for travellers and

source all of their food locally, according to the estimated 300,000 hotels in India, only 2,050 are considered the

modern or “organized” hotel sector. (Mishra, 2011) Nevertheless, as foreign and domestic travel has increased

manifold in recent years.

As this sector is experiencing very high demand and highly unorganised it is very difficult to assess the number of

Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls.

Preamble

(1)

This Policy may be called ‘The Haryana State Policy for the Scientific Handling and Reuse of

Liquid Waste, Solid Waste and Ground Water Extraction by Bulk Waste Generator, 2019,

promulgated for sustainable management of Solid & Liquid waste and Management of Ground water

extraction in the State of Haryana.

(2)

It extends to the whole of Haryana.

(3)

This shall come into force from the date it is published or notified.

Definitions

(1)

In this Policy, unless the context otherwise requires:-

“Act” mean the Environment (Protection) Act, 1986 (29 of 1986);

“Registering Authority” mean Urban Local Body (within the ULB Area) and District

Administrative (Outside the limit of ULB)

“Registering Authority” will also be considered as “Regulating Authority” which shall mean

Urban Local Body (within the ULB Area) and District Administrative (Outside the limit of

ULB)

“Regulating Authority” the authority which shall regulate & enforce the rules/ regulation/

guidelines/ policy

“Bulk Waste Generator” for the Liquid Waste shall mean any establishment generating waste

water, or as specified by the Directorate of Urban Local Body/ or any Urban Local Body and

also include:-

Restaurants

ii.

Dhabas

iii.

Motels

iv.

Hotels

Marriage Garden/ Farm

vi.

Banquet Halls

“Bulk Waste Generator for Solid Waste” mean any establishment generating solid waste

equivalent to or exceeding 100 kgs in one day or as specified by the Directorate of Urban Local

Body/ or any Urban Local Body and also include:

Restaurants

ii.

Dhabas

iii.

Motels

iv.

Hotels

Marriage Gardens

vi.

Banquet Halls

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HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

“Processing Facilities” mean facilities established to handle the solid and liquid waste in a safe

manner;

“Recycling Facilities” mean facilities established to recycle the solid and liquid waste into

useable materials as approved under respective national standards;

“Service Provider” mean entities that provide services like water, sewerage, electricity,

telephone, roads, drainage inter alia that generate construction and demolition waste during the

course of provision of service, that includes excavation, demolition and civil work;

“Waste Water” mean any water that has been used in Restaurants/ Dhaba/ Motel/ Hotels/

Marriage Gardens/ Banquet Halls/Bulk Waste Generator.

“Treatment” for Liquid Waste mean the waste water having BOD/COD ratio¹ equal or more

than 0.5

“Treatment” for Solid Waste mean as per SWM Rules, 2016.

(2)

Acronyms Used in this Policy, unless the context otherwise requires, shall mean the following

“BOD” is Biochemical Oxygen Demand,

“COD” is Chemical Oxygen Demand,

“Treated Waste Water” mean any waste water treated scientifically by using ETP’s/STP’s.

“FOG” is Fat, Oil and Grease,

“ETP” is Effluent Treatment Plant,

“STP” is Sewage Treatment Plant,

“CGWB” is Central Ground Water Board,

“CPCB” is Central Pollution Control Board,

“SPCB” is State Pollution Control Board (Haryana Pollution Control Board).

Environmental Issues

The disposal of waste is major issue in Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls etc.

These commercial establishment generate varied kind of waste mostly kitchen waste, sewerage and dry waste. Some

18,000 tonnes of carbon emissions are generated by food-related road traffic each year, much of it linked to

restaurants; 75 per cent of the 600,000 tonnes of glass bottles junked every year by restaurants, cafés, bars, hotels and

clubs never gets even close to a recycling plant; and a third of the food ordered by the trade is thrown away. So, right

now, that distracting dinner for two is very much part of the problem. (McIvor, 2010).

Most of the Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls are located on highways and thus

are far from settlement of urban areas. Due to this very reason, these areas lack sewer network and at times lack solid

waste management facility.

Analysing the waste from a food and beverage outlet will give a better understanding of the waste proﬁle in order to

devise ways of reducing and utilizing the waste. Environmental impacts of food waste in landfills are far greater than

of packaging in landfills. Infact, food waste is 5 times more impactful in a landfill than packaging waste.

Food waste in landfills creates methane gas, which is a greenhouse gas 20 times more potent than CO2. All the

resources that go into growing, producing, and shipping food is wasted if it is not consumed and thrown away.

Wastewater is generated from washing of raw food materials, washing of utensils, washing of floors, etc. which is

also a major environmental concern.

Waste Water Management

Waste water comes out of Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls can be divided into

two grey water and sewer water. Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls wastewater

1 Typical values for the ratio of BOD/COD for untreated municipal wastewater are in the range from 0.3 to 0.8. If the

BOD/COD ratio for untreated wastewater is 0.5 or greater, the waste is considered to be easily treatable by biological

means. If the ratio is below about 0.3, either the waste may have some toxic components or acclimated

micro-organisms may be required in its stabilization.

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

[PART I-A

is the raw sewage which contain high density organic, suspended solids, oil and grease. It has high BOD, COD,

suspended solids, oil and grease which pose serious harm to the environment and human health. This type of

wastewater not only increases the load of wastewater treatment plants, but also affects the discharge capacity of urban

drainage pipe, add to the pipe clearing cost, deteriorate the water quality, and threaten the environment and human

health. Oils, fats and grease coat the inside of wastewater pipe. Solid food particles in wastewater stick to the oil and

grease on the inside of the pipe which clogs the pipes in the facility.

The primary source of wastewater in a restaurant is washing of utensils, washing of hands by customers and

occasionally washing of floors.

Washing and cleaning of a variety of items including cooking pots, serving pots, different varieties of utensils etc are

done in Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls. Therefore, the Restaurants/ Dhabas/

Motels/ Hotels/ Marriage Gardens/ Banquet Halls wastewater composition is greatly dependent on the variety of

items washed. The wastewater generated is of interest from the standpoint of environmental impact in terms of both

wastewater volume and contaminant loading. The major contaminants in the wastewater are suspended solids, oil and

grease, leftovers, Biochemical Oxygen Demand and Chemical Oxygen Demand.

Effects of untreated waste water

The common wastes out of waste water that can affect the system are;

Fats, Oils and Grease (FOG):

The Fats, Oils and Grease are the substance which can cause serious issues to the efficiency of the sewer

system and also is major cause of blockage after plastics, these blockage causes serious issues such as causing

sewage spills, manhole overflows or sewage backup (backflow).

Solids:

Untreated waste makes water turbid and reduces light penetration and hence reduces the photosynthetic

process of micro plants in the water body. They can also constrict sewer flows and contribute to bad odour.

BOD/COD:

The BOD/COD ratio is the conventional index. As a first approximation it could be said that higher this ratio,

better the biodegradability. Lower this ratio, lower the biodegradability. However, this general expected

behaviour has to be checked by pilot scale experimentation for industrial effluents characterized by a small

BOD/COD ratio. The principal deleterious effect of this effluent on streams and water courses is their

deoxygenating which poses as a threat to the aquatic life and our limited water resources. Typical values for

the ratio of BOD/COD for untreated municipal wastewater are in the range from 0.3 to 0.8. If the BOD/COD

ratio for untreated wastewater is 0.5 or greater, the waste is considered to be easily treatable by biological

means. If the ratio is below about 0.3, either the waste may have some toxic components or acclimated

micro-organisms may be required in its stabilization.

Type of wastewater

BOD/COD

BOD/TOC

Untreated

0.3 – 0.8

1.2 – 2.0

After primary settling

0.4 – 0.6

0.8 – 1.2

Final effluent

0.1 – 0.3

0.2 – 0.5

Treatment of Waste Water

The treatment unit should comply with all the rules, regulation and standards prescribed by the CPCB/SPCB, the

Local Authority should monitor the treatment by these Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/

Banquet Halls. These above-mentioned establishments will have to install the waste water treatment facility

mandatorily irrespective of any quantity of generation of waste water.

All these Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls should mandatorily be

connected to either the sewer system leading to the ETP & STP or will have to install respective own

modular ETP & STP and the treated waste water to be holded in storage tank and has to be transported

and discharged in nearest ETP & STP. These activities will be done using a monitoring mechanism in

place.

II.

As per the existing/prevailing policy and rules all the Bulk Waste Generator for the Liquid Waste

have to install individual ETP/STP to treat the waste water,

III.

As per this policy all the Bulk Waste Generator (Restaurants/ Dhabas/ Motels/ Hotels/ Marriage

Gardens/ Banquet Halls) in-spite of any quantum of waste, has to install ETP/STP. This ETP/STP can

PART I-A]

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

be individual or shared facility (the treatment capacity of common ETP/STP should be combined

capacity needed among the shared users/ Bulk Waste Generator).

IV.

These modular ETP & STP can be installed as a common facility by a group of establishments or by an

individual establishment. The waste water from kitchen should be pre-treated for removal of oil &

grease. This can be done using a trap system, the outgoing streams of the O&G trap, Guest Room,

Common Toilet, Floor washing including all other sources should connect to the ETP & STP.

Within 60 days of Notification of this Policy all the Bulk Waste Generators defined in this Policy shall

treat the liquid waste by installing the modular STP/ETP.



This ETP/STP can be a common facility, Two or more can share the same facility with mutual

consent with their terms and conditions.



Capacity of the above-mentioned ETP/STP will be total capacity needed for the sharing

members (users/ Bulk Waste Generators).

VI.

The Out flow of the waste water should be monitored by the Local Authority in collaboration with

CPCB/SPCB and treatment should be enforced to level that 100% ( as per the “Policy on Reuse of

Treated Waste Water) of treated waste water is under the prescribed limit of use as non-potable water.

This non-potable water should be used in road medians, parks garden etc.

VII.

The Registering Authority will have to provide dining and board Registration. The Registration will be

done in consideration with the rules and regulation as amended time to time.

VIII. For the Withdrawal of Ground Water, all the Restaurants/ Dhaba/ Motel/ Hotels/ Marriage Gardens/

Banquet Halls have to provide the following details:

Availability of Tapped Water

Availability of any other resource

Ground Water Extraction will only be allowed if there is no availability of any other source of water

(Tapped water). Penalties and Violation in this regard will be as per the Water Act, 1974, Groundwater

regulation policy, guidelines being framed by Agriculture & Framers Welfare Department, Restaurants,

Eating Houses ,Sweet Shops, Dhabas and Hotels [RESDH Sector]& Banquet Halls /Party Lawns are

required to comply with the Effluent Standards , provide Effluent Treatment System and also comply

with other requirements as mentioned in the Table given below:

S. No.

Parameters

Standards Applicable

Mega and

Metropolitan

Cities

Class 1 cities

Others

Deep marine outfall

5.5 – 9.0

BioChemical

oxygen Demand

(BOD)

Total Suspended

Solids (TSS)

Chemical

Oxygen Demand

(COD)

100

150

Nitrogen total

Phosphorus –

total (for

discharge into

ponds and lakes)

1.0

Fecal Coliform

(FC) (most

probable Numer

per 100 mililiter,

MPN/100 ml

Desirable -

100,

Permissible -

230

Desirable -

230,

Permissible -

1000

Desirable -

1000,

Permissible –

10, 000

Desirable - 1000,

Permissible – 10, 000

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

[PART I-A

100

IX.

CPCB’s Norms for discharge of effluent into different receiving environments are to be adopted as

per follows:

S. No.

Parameter

Inland Surface

Water

Public Sewers

Land for

Irrigation

Marine/ Coastal areas

(a)

(b)

(c)

(d)

Colour and odour

See 6 of Annexure-1

See 6 of

Annexure- 1

See 6 of Annexure- 1

Suspended solids

mg/l, max.

100

600

200

(a) For

process

waste

water

(b)

For

Cooling

water effluent 10 percent

above total suspended

matter of influent.

Particle Size of

suspended solids

Shall pass 850

micron IS Sieve

(a) Floatable solids,

solids max, 3mm

(b) Settleable solids, max

856 microns

pH value

5.5 to 9.0

Temperature

Shall not exceed 5^0C

above the receiving

water temperature

Shall not exceed 5^0C

above the receiving water

temperature

Oil and grease,

mg/l max,

Total residual

chlorine, mg/l max

Ammoniacal

nitrogen (as N);

mg/l, max, mg/l,

max

Total kjeldahl

nitrogen (as N);

mg/l, max, mg/l,

max

100

Free ammonia (as

NH3), mg/l, max

5.0

Biochemical

oxygen demand (3

days to27^oC

350

100

Chemical oxygen

demand, mg/l ,

max

250

Arsenic (as As)

0.2

Mercury (As Hg ),

mg/l, max

0.01

Lead (As Pb ),

mg/l, max

0.1

1.0

2.0

Cadmium (As Cd),

mg/l, max

2.0

1.0

2.0

Hexavalent

Chromium (As Cr ),

mg/l, max

0.1

2.0

1.0

Total chromium

(as Cr) mg/l, max

2.0

Copper (as Cu)

mg/l, max

3.0

PART I-A]

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

101

S. No.

Parameter

Inland Surface

Water

Public Sewers

Land for

Irrigation

Marine/ Coastal areas

(a)

(b)

(c)

(d)

Zinc (as Zn) mg/l,

max

5.0

Selenium (as Se)

0.05

Nickel (as Ni)

mg/l, max

3.0

5.0

Cyanide (as CN)

mg/l, max

0.2

Fluoride (as F)

mg/l, max

2.0

Dissolved

Phosphates (as P),

mg/l, max

5.0

Sulphide (as S)

mg/l, max

2.0

5.0

Phenolic

compounds (as

C6H12O6) mg/l, max

1.0

5.0

Radioactive

materials:

(a) Alpha emitters

micro

curie

mg/l max

(b) Beta

emitters

micro

curie

mg/l

10^-7

10^-6

10^-7

10^-6

10^-8

10^-6

10^-7

10^-6

Bio- assay test

90% survival of fish

after 96 hours in

100% effluent

90% survival

of fish after

96 hours in

100% effluent

90% survival

of fish after 96

hours in 100%

effluent

90% survival of fish after

96 hours in 100%

effluent

Manganese

2mg/l

Iron (as Fe)

3 mg/l

Vanadium (as V)

0.2mg/l

Nitrate Nitrogen

10 mg/l

20 mg/l

The above-mentioned guidelines are to be adopted or along with the amendments time to time.

Solid Waste Management

Solid waste can be further classified into:

Biodegradable (Wet) waste comprising of food, vegetable and non-vegetarian waste, this waste arises

out of kitchen and prepared and left-over food.

Non-biodegradable (Dry) waste comprising of plastic bottles, papers, plastic wrappers, HDPE, LLDPE

bags etc, this waste arises of packing materials, beverage containers etc.

According to SWM Rules 2016 and Swachh Bharat Mission guidelines the establishments/ generator has to segregate

the waste, these guidelines also further state that Bulk Waste Generator have to treat their own waste.

Restaurants generate a tremendous amount of solid wastes including paper, cardboard, plastics, wood, food wastes,

glass, metals, special wastes and hazardous wastes. Simple procedures such as assessing and monitoring the types and

amounts of garbage thrown away each day can lead to significant savings for the restaurant, as well as the local

bodies. The first step in reducing the amount of waste a restaurant produces is to conduct a waste audit, Every

Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls should submit their waste audit to the Local

Authority, these waste audit should consist daily details of the following;

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

[PART I-A

102

Table 1: Solid Waste Audit Table

S.No.

Date

Wet Waste

Produced

Dry Waste

Produced

Total Waste

Generated

Total wet waste feeded in to

Composting unit

Total dry waste

supplied to

authorised recycler/

SWM

Concessionaire/

ULB

*All the generator have to install weigh scale at their premised for the waste audit, these weigh scale should be

authorised by the legal and metrological department.

These waste audit will provide the physical attributes to waste production at these Restaurants/ Dhabas/ Motels/

Hotels/ Marriage Gardens/ Banquet Halls, these above-mentioned establishments involved food and beverage

services operation throw a whopping amount of recyclable garbage which could be part of the circular economy of

waste. Various by products can be derived out of these wastes such as Bio-gas, compost, recyclable plastics in present

day scenario most of this garbage is either dumped hazardously at Un-authorised location or find their place at the

local designated dumpsite/landfill.

In present day scenario 75% of material in today's landfill is recyclable or compostable, while 50-70% of the weight

of a foodservice operation's garbage consists of compostable food items. Food packaging makes up most of the

remaining weight of the garbage's bins, but account for around 70% of the volume of foodservice trash. (Consulting,

2013), A foodservice operation without recycling, composting or any waste reduction program can reduce their

disposal cost by at least half by implementing simple, structured recycling practices and thus reduce the load on the

local designated dumpsite/landfill.

Treatment of Solid Waste

The solid waste treatment should be taken up effectively,

A compact biogass plant for Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls

where ever the land is available along with the guidance from CPCB/SPCB based on the waste

generation, the generation of waste can be assessed using the waste audit.

II.

On Site-Composting unit for Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls is

mandatory in case of shortage of space mechanical composting unit should be in place (for more then

12 Seats) or similar affordable scientific system in case of Restaurants/ Dhabas/ Motels/ Hotels/

Marriage Gardens/ Banquet Halls having seating capacity 12 Seats or less.

III.

Source reduction, reduction of wastage of food and reduction in packaging items. Plastic based

packaging systems should not be used at any cost.

IV.

Donation to food banks (in association of ULB and NGOs the extra food which has shelf life and for

human consumption and is edible should be given as assistance to the people in need).

Collection for delivery to farms (feed animals), this should be allowed in case of smaller establishment

only with 12 seats of less.

VI.

Collection for solid waste Dry Waste for RDF and wet waste for Compost in case of active ISWM

project in the vicinity, the collection will be done by the concessionaire along with the assistance from

ULB, the user fee will be collected on the mutual agreement with Concessionaire and ULB.

10.

Ground Water Management

The surface water shortage and shortage in supply of potable water in terms of Treated Tap Water or absence of such

system has resulted in the exploitation of ground water. The Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/

Banquet Halls Industry is one of the industries which is always in lime light for extensively using the ground waste

resources. These industries are water intensive industry, washing of plates regular washing and cleaning of floor using

water is also degrading the ground water level. Most of the Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/

Banquet Halls also use ground water for maintaining the lawns and gardens, for this recycled water can be best

option.

Haryana is on the verge of severe water crisis with ground waste depleting at a rapid rate and completely drying up in

some areas leading to the alarming emergence of few dark zones according to the CGWB. Use of ground water is one

of the major reason for depletion of ground water.

PART I-A]

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

103

The Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls will have to maintain the daily details of

the water usage and submit the monthly report to the Local Authority/ Urban Local Body in below mentioned table.

Table 2: Water Resource Management table

S.No.

Water Source: Treated

Tap Water, Usage in

KL (Kilo liter)

Water Source: Ground

Water, Usage in KL

(Kilo liter)

Water Source: Tanker

Supply, Usage in KL

(Kilo liter)

Ground water recharge

facility available

The Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls will have to provide the water demand to

the Local Authority, also Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls will have to declare

the water source to the local authority. Demand and water usage should be monitored by the Restaurants/ Dhabas/

Motels/ Hotels/ Marriage Gardens/ Banquet Halls using authorised meters by the concerned Authority.

Restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls will have to take the necessary

approvals and permission from Ground Water Authority before sinking of well no activity can be

started before necessary approvals and permission from Ground Water Authority.

II.

The restaurants/ Dhabas/ Motels/ Hotels/ Marriage Gardens/ Banquet Halls will have to install

authorised water meter at the connection to monitor the extraction and have to report the same in above

mentioned table.

III.

In case if Treated Tap Water pipe line is available the Restaurants/ Dhabas/ Motels/ Hotels/ Marriage

Gardens/ Banquet Halls cannot apply for sinking of well.

IV.

In case if the Treated Tap Water pipe line is commissioned at later stage the Restaurants/ Dhabas/

Motels/ Hotels/ Marriage Gardens/ Banquet Halls will have to ensure the closure and filling of well.

11.

Environmental Violation Charges:-

In case of following violations/defaults, the owners of Restaurants, Dhabas, Motels, Hotel, Marriage Gardens &

Banquet Halls shall be proceeded against as per the provisions of Act & Rules:-

(a)

Non registration of the Restaurants, Dhabas, Motels, Hotel, Marriage Gardens & Banquet Halls with

concerned Municipality/regulating Authority.

(b)

Disposing off the Solid Waste, Plastic Waste, Biomedical Waste & E- Waste by throwing it in the open

spaces/on roadsides or in the storm water drains/sewer lines etc.

(c)

Disposing off the untreated waste water outside their premises.

(d)

Illegal drawl of Ground Water.

In case of these above torts, besides the provisions of penalty provided under the Act, the regulating authority has

powers to issue direction in writing to any person, officer or any other authority and such person, officer or authority

shall be bound to comply with such direction which includes the power to direct –

(a) the closure, prohibition of regulation of any unit, operation or process; or

(b)

stoppage or regulation of the supply of electricity or water or any other services.

The violator shall also be liable for additional penalty in the shape of environmental compensation @ Rs. 10,000/-

(Rupees Ten Thousands only) per default *{As per NGT order in OA No. 199 of 2014 in the matter of Mrs. Almitra

H. Patel Versus Union of India.}*

The regulating authority has also powers to take action under the provisions of Environment Protection Act- 1986

against the owners of Restaurants, Dhabas, Motels, Hotel, Marriage Gardens & Banquet Halls, if contravention

continued more than 3 times , which are as under ;-

Penalty for contravention of the provisions of the Act and the rules, orders and directions

Whoever fails to comply with or contravenes any of the provisions of this Act, or the rules made or orders or

directions issued thereunder, shall, in respect of each such failure or contravention, be punishable with

imprisonment for a term which may extend to five years or with fine which may extend to one lakh

rupees, or with both, and in case the failure or contravention continues, with additional fine which may

extend to five thousand rupees for every day during which such failure or contravention continues after

the conviction for the first such failure or contravention.

If the failure or contravention referred to in sub-section (1) continues beyond a period of one year after the date

of conviction, the offender shall be punishable with imprisonment for a term which may extend to seven

years.

PART I-A]

HARYANA GOVT. GAZ., AUG. 4, 2020 (SRVN. 13, 1942 SAKA)

107

8854—C.S.—H.G.P., Pkl.