The New York Post ignited a controversy Sunday when it published a story titled 'NYC rules crack down on coal-, wood-fired pizzerias — must cut carbon emissions up to 75%.' The article accused climate change activists of threatening a beloved culinary staple.
or a pizza oven in New York City, particulate matter can cause health problems ranging from respiratory irritation to heart attacks.If an assessment finds that it is feasible to install pollution controls, they would have to be added within six months. Paul Gianone, owner of a pizza restaurant in Brooklyn that installed the technology in 2019, told the Post that it cost $20,000.
If the assessment finds a reduction of 75% is impossible, the professional assessor either finds a way to reduce emissions by 25%, or explains to the city why no emissions controls can be installed. Although many stories presented the rule as already being in effect, it has not been finalized, and some local politicians are calling for revisions or subsidies to ease the financial burden on restaurants.It is part of the implementation of a law passed by the New York City Council in 2015.
"We're talking about the wildfires and bad air from Canada? Workers with these coal-and wood-oven fired pizzerias are breathing in a wildfire every day," Queens Borough President Donovan Richards, who wrote the bill when he was on the council,Some commentators claimed the majority of the city's pizzerias use wood- or coal-fired ovens, but the proposed rule would only apply to"under 100" restaurants, according to the Post.
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The New York City pizza stove controversy, explainedThe New York Post ignited a controversy Sunday when it published a story titled “NYC rules crack down on coal-, wood-fired pizzerias — must cut carbon emissions up to 75%,' but the regulation proposed by the New York City Department of Environmental Protection would not actually apply to carbon emissions.
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