Pioneering regulation to curb ghost supermarkets and kitchens in the city
Initial approval is given for the new Special Usage Plan, introducing a citywide prohibition on ghost supermarkets and limiting ghost kitchens to industrial areas under very specific conditions. The new regulation also seeks to order and limit the intensive use of public space by delivery drivers and their vehicles. The plan comes in response to the growth in this type of activity and in delivery-only establishments operating online (following a boom in the last two years with the pandemic), plus the issues and tensions they bring for local residents. At the same time, the idea is to protect the city’s local model for commerce, neighbourhood shops and everyday life in the city.
A citywide ban is to be established on ghost supermarkets or dark stores (industrial premises fulfilling delivery-only food orders placed online). In terms of ghost kitchens (industrial kitchens or which are grouped together, normally operating opaquely in large spaces and generating issues in terms of noise and smells etc.), these will only be able to operate on industrial sites and under very specific conditions: in streets at least 25 metres wide and separated, with no other premises of the same type within a radius of 400 metres.
New temporary warehouses selling safe goods to the public will not be able to open either. These tend to be spaces where people can leave luggage, bags, suitcases and similar items, mainly catering for tourists.
Other establishments affected by the plan include those selling ready meals. The idea behind the measures is to ensure that this type of enterprise grows in a controlled way. The number of new premises offering ready meals is limited by a radius of 100 metres. Those with floor space of more than 100 square metres will not be allowed to operate in streets less than 7 metres wide or in premises with over 300 sqaure metres.
More space for delivery people and vehicles
Similarly, the measures seek to regulate the use of public space relating to the waiting times and movement of delivery people. Because of this, and based on a series of conditions, special permits will need to be processed within the next two years.
To gain the permit, establishments must make indoor waiting areas available for delivery people and vehicles. These will be established in proportion to the size of the establishment. In the case of ghost kitchens, 10 square metres must be set aside for this per cooking station or per 100 square metres of floor space. In the case of establishments providing ready meals, those with more than 100 quare metres of floor space will have to put aside five square metres for this purpose per 100 square metres of space.
As regards restaurants, those with less than 150 sqaure metres of floor space, located in streets wider than seven metres within the network of green streets or in pedestrianised streets must set aside three square metres per 100 square metres of floor space. For establishments of more than 150 sqaure metres, five square metres must be puta aside per 100 square metres. Premises which do not fall into these groups can get a permit without having to set aside space.
With the new special usage plan now initially approved, a two-month public scrutiny period begins, along with a participatory process for local residents, organisations and political parties.
