A contentious green proposal that would force New York City pizzerias and matzah bakers that still use coal and wood-fired stoves to reduce their smoke emissions by 75% has been secretly authorized by City Hall.
The new directive, according to Mayor Eric Adams’ Department of Environmental Protection, is going into effect on April 27 and will impact about 130 Big Apple enterprises.
Restaurants that use wood- and coal-fired stoves will be required by law to install an emission control system that lowers air pollution by 75%. Alternatively, the owner of a pizzeria or bakery must provide an evaluation outlining why they are unable to reduce emissions by that amount; in that case, the target will be no less than 25%.
Some restaurants have already forked out more than $600,000 for brand-new smoke-eating equipment in advance of the anticipated need. However, several restaurateurs are concerned that their product’s flavor may suffer or that their ability to make dough would be compromised in order to comply with the regulation.
“The scientific evidence is clear that reducing emissions of fine particulate matter will improve the health of New Yorkers and reduce hospital visits and costs, without changing the amazing taste of NYC pizza,” DEP Director of Communication Edward Timbers stated to The New York Post on Sunday.
According to the agency, the new regulation is carrying out a 2015 City Council and then-Mayor Bill de Blasio ordinance that mandated pollutant-emitting coal and wood-fired pizzerias to significantly reduce their harmful particulate matter emissions, which are known to cause asthma and other respiratory ailments.
Only ovens installed before to May 2016 are covered by the rule.
