The NYC Department of Environmental Protection wants pizzeria owners to cut their carbon emissions by 75%. That's leaving a bad taste in the mouths of some.
prides itself on its wood-burning oven. But ovens like it are under fire from the NYC Department of Environmental Protection as the agency wants pizzeria owners to drastically cut their carbon emissions by 75%.
"I don't want the people right around me to, you know, to suffer from this smoke. But it's you know, is the juice worth the squeeze?""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. This common-sense rule, developed with restaurant and environmental justice groups, requires a professional review of whether installing emission controls is feasible.
Andrew Rigie, executive director of the NYC Hospitality Alliance, explains that "a business will hire an engineer or an architect that will look at their current system to see if it's feasible to reduce the polluting matter to a certain percentage. And if it's not, then they have another option to install, perhaps another type of system to reduce some of the pollutants."
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