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New York City targets pizza ovens for their emissions: Pizza shop owners say regulation too much

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  • Staff Report 

New York City regulators are proposing new regulations that would compel pizzerias to considerably lower their carbon emissions, especially those using coal or wood-fired ovens installed before 2016.


According to the new rules, restaurant owners will have to install an air filtration system and hire an engineer to monitor the establishment’s carbon emissions. “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,” New York City Department of Environmental Protection spokesman Ted Timbers stated.

Finger Lakes Partners (Billboard)

Restaurant owners are worried about the significant financial burden these rules might bring. Paul Giannone, owner of Paulie Gee’s in Greenpoint, shared with The Post that it cost him $20,000 to install the required system, not to mention the continuous maintenance costs. “Oh yeah, it’s a big expense! It’s not just the expense of having it installed. It’s the maintenance. I got to pay somebody to do it, to go up there every couple of weeks and hose it down and, you know, do the maintenance,” said Giannone.

In addition to financial concerns, pizzamakers fear that these regulations might alter the distinctive taste of New York’s iconic pizzas. One pizzamaker voiced his worry to The Post, stating that modifying the temperature in the oven could change the taste, and interfering with the chimneys’ size might affect the perfect updraft essential for maintaining the right temperature. The final decision on the proposed rule is expected after a public hearing in July.

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