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I assume most larger scale roasters have venting systems that get rid of most of the bad smells (of course, their purpose is not to get rid of smells, but I assume that's a side-effect). I've never been keen on the smell myself (at least not Square Mile & Monmouth, but I assume the same holds for other roasters).
mmccarthy-
In areas where it will cause nuisance, roasters use after-burners which incinerate the smoke at high temperatures, eliminating the odour and particulates leaving just vapour. You do tend to still get smell from cooling tray smoke which doesn’t usually go through the after burner so it’s not 100% effective. My solution is to roast in the middle of the countryside.
Stevethecoffee
Ah, interesting about the smell. Whenever I smell coffee roasting around London, I always think it smells lovely.