NYC Targets Pizza: Pizzerias Must Cut Carbon by 75%

Pizza Restaurants in NYC Must Reduce Emissions by 75%: New Guidelines

In an effort to improve air quality and reduce harmful pollutants, pizza restaurants in New York City that use coal- or wood-fired ovens are now required to cut their emissions by 75%, according to new guidelines drafted by the city’s environmental protection agency.

“All New Yorkers deserve to breathe healthy air and wood and coal-fired stoves are among the largest contributors of harmful pollutants in neighborhoods with poor air quality,” said Ted Timbers, spokesman for the New York City Department of Environmental Protection.

The rule, developed in collaboration with restaurant and environmental justice groups, mandates that pizza joints using these types of ovens hire an engineer or architect to assess the feasibility of installing emission control devices. These devices could potentially lower emissions by 75% within the restaurant.

If it is determined that a 75% reduction is not feasible for a particular restaurant, the owners must find alternative ways to slash emissions by at least 25%. The rules also allow for hardship waivers in certain cases.

Under these new regulations, pizzeria owners may be required to purchase expensive emission-control devices for ovens installed before May 2016. This has raised concerns among some owners who worry about the financial burden and potential impact on the taste of their pizzas.

“This is an unfunded mandate and it’s going to cost us a fortune, not to mention ruining the taste of the pizza, totally destroying the product,” expressed an anonymous pizza restaurant owner.

Despite the challenges, some restaurant owners have already taken steps to comply with the new rules. Paul Giannone, owner of Paulie Gee’s in Brooklyn’s Greenpoint neighborhood, installed a $20,000 air-filtration system in his restaurant to meet the anticipated requirements.

“My neighbors are much happier. I had a guy coming in for years complaining that the smoke was going right into his apartment, and I haven’t seen him since I got the scrubber installed,” Giannone shared.

According to city officials, fewer than 100 restaurants will be affected by these guidelines. The use of coal- and wood-burning ovens has been a traditional method for cooking pizzas in the city, providing a unique and charred taste.

While implementation of the rules was delayed due to COVID-19, negotiations are ongoing between restaurateurs and city officials regarding potential exemptions or grandfathering in existing coal- and wood-burning oven pizza restaurants.

It is important to note that these regulations were developed in consultation with an advisory board that included restaurant owners. The city officials acknowledge the technical and cost concerns associated with installing emission control devices, particularly in older structures not designed for such modifications.

Overall, the goal of these guidelines is to balance environmental protection with the preservation of the beloved taste and tradition of New York City’s pizza.

The post NYC Coming for Pizza: Coal, Wood Oven Pizzerias Must Slice Carbon Emissions by 75% appeared first on The Western Journal.

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