A proposed law would crack down on wood- and coal-burning stoves and ovens in New York City and force restaurants serving the iconic wood-fired pizza to install expensive emission control devices in their kitchens. is.

“All New Yorkers have a right to healthy air, and wood and coal stoves are the biggest source of harmful pollutants in areas with poor air quality,” said a DEP spokeswoman. said Ted Timbers of Said in a statement quoted by the New York Post.

The draft mandate would require pizzerias to cut their emissions by 75%, and owners could hire engineers and architects to install expensive emissions control devices on their premises, the report said. asked to be evaluated. If a reduction of 75% or more cannot be achieved, or if the experts determine that the facility cannot install an air filtration device, DEP will either reduce carbon emissions by at least 25% in total or provide an “explanation of why emissions cannot be controlled.” ”. It’s been installed,” the outlet reported. (Related: Cori Bush says gas stove ban is really just ‘regulation of indoor air pollution’)

“Developed in partnership with restaurants and environmental justice groups, this common-sense rule requires professional consideration as to whether it is feasible to set emissions limits,” Timbers said of the proposal.

Mamma Mia!New York City rules crack down on coal- and wood-fired pizzerias – need to reduce carbon footprint by up to 75% https://t.co/JwErgWmV5A pic.twitter.com/CowXrg3AbZ

— New York Post (@nypost) June 25, 2023

Pauly Gee’s owner Paul Giannoni reportedly spent $20,000 on the air filtration system he needed, adding that the system would be expensive to install, plus maintenance costs. told the New York Post. “We had to pay someone to go there every few weeks to hose it down and do the maintenance,” Giannoni told the media.

Another pizzeria owner, who asked not to be identified, told the magazine that he disapproves of the mandate, saying politicians and bureaucrats need to stay out of the pizza ovens. “This is an unfunded order and will cost a lot of money because it will completely destroy the product, not to mention spoil the taste of the pizza,” the owner said.

“Fiddling with the temperature of the oven changes the taste. That pipe, that chimney, is sized to create the perfect updraft and keep the temperature perfect. It’s as much an art as it is a science. Making pizza taste good.” If you remove the char, you’re killing it,” he argued, adding that eight or nine pizza ovens aren’t destroying the environment.

His sentiments were shared by financier Saavi Sharma, who brought his family from India to a local pizzeria to eat their first pizza. “I’m all for responsible environmental action, but please tell Al Gore to cut back on private jets or something. Give me a break! Sharma shouted about the mission.

But Giannoni says despite the concerns of fellow pizzeria owners, the taste and quality of his pizza hasn’t changed since he installed the air filtration system.

If a restaurant can’t or can’t afford to install an expensive air filtration system, owners can apply for a waiver, but the magazine will have to prove difficulty before the waiver is approved, the magazine said.