Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
New York officials are considering imposing emissions restrictions on a popular grill as the latest climate repressionclaiming that these regulations could prevent premature deaths.
The blue state’s Department of Environmental Protection proposed a new rule to set emissions standards for commercial broiler chicken, a commonly used method of cooking the meat that gives it a smoky flavor.
The proposed rule would oblige all New York City restaurants using charcoal grills under fire installed after May 2016 to reduce emissions from the appliance by 75%.
Also, under the rule, New York restaurants that roast more than 875 pounds of meat per week would not be allowed to operate, with the exception that the business has an approved emissions control device.
HOCHUL POLLUTERS PAYMENT BILL COULD RESULT IN REGRESSIVE COSTS FOR WORKING FAMILIES: ECONOMISTS
Chef David Guerrero prepares grilled octopus and beef heart at Alma Cebiche Bar Monday, Dec. 17, 2012, in Houston. (Brett Coomer/Houston Chronicle)
In the proposed rule, reviewed by Fox News Digital, officials stated that these regulations on meat kitchen appliances could prevent hundreds of deaths.
The paper cited a study by the Department of Health and Mental Hygiene on premature deaths attributed to particulate matter (PM), solid particles such as smoke or dust, which are released when cooking or burning fires.
“If all coal broilers had the control technology installed, the reduction in ambient PM concentrations could have prevented nearly 350 of these premature deaths each year,” the proposed rule says.
BIDEN ADMIN EXPECTED TO GIVE CALIFORNIA EXEMPTION TO BAN GAS CARS BY 2035: REPORT
The study reportedly found that commercial broilers released approximately 1,400 tons of PM per year in New York’s five boroughs, which they concluded contributed to more than 12 percent of the premature deaths attributable to PM annually from 2005 to 2007.
But restaurant owners they are furious about potential regulation.
Jeramie Robinson, chef at Zimm’s Little Deck, prepares grilled oysters Wednesday, Oct. 27, 2010, in Houston. (Nick de la Torre/Houston Chronicle)
“The fact that this is even a problem is not a hamburger,” Alan Rosen, owner of Juniors in New York, a restaurant that uses the charred meat method, told the New York Post.
“People get knifed on the subway, and they’re worried about broilers? We’ve been doing this for almost 75 years. It’s absolutely ridiculous.”
In the proposed rule, the department acknowledges the difficulty of requiring New York City restaurants to undergo emissions testing.
“Demonstrating the 75% PM reduction was a challenge for many restaurant owners who do not have an EPA Method 5 certified emission control device,” the proposal says.
CLICK HERE TO GET THE FOX NEWS APP
A public hearing on the proposed rule will be held on January 29, 2025.