Forget vehicle emissions and industrial pollution, one government official from Dazhou, Sichuan province has placed the blame for his city’s noxious haze on delicious smoked bacon.
Rao Bing, the deputy head of the Dazhou Environment Protection Bureau, said on January 4 that the local traditional method of preserving pork has contributed to the chronic smog problems in the city, Xinhua reports.
Following a long-held tradition, nearly every household in the area makes smoked bacon before the Chinese New Year, which falls on February 29 this year, and local chengguan, just when you thought they could stoop to no lower form of evil, have started forcibly demolishing the bacon-smoking sites.
Volunteers at the Bayu Public Welfare Development conducted a three-day survey at a dozen of such sites and confirmed that while smoking meat does contribute to air pollution, only to a small degree.
“The impact of the smoking process is confined within a 50-meter radius,” a volunteer was quoted as saying in the Chongqing Evening News.
Over a year ago, the Beijing city government announced plans to crack down on street-side barbecues to prevent pollution in the city, although the move has proven to be about as ineffectual as expected.