- According to new research from the National Oceanic and Atmospheric Administration, cooking emissions from some of America’s favorite foods are rivaling fossil fuels as an ozone pollutant in the Los Angeles area. Researchers in Southern California measured pollutants known as volatile organic compounds (VOCs).
- These toxins are created from cooking on a grill or stove, and scientists found they create roughly the same number of VOCs as vehicles.
- VOCs are one of two ingredients needed to produce toxic air known as ground-level ozone, which is deadly at high levels.
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It’s an American summer tradition, firing up the grill to cook a juicy burger or steak. However, according to new research from the National Oceanic and Atmospheric Administration (NOAA), cooking emissions from some of America’s favorite foods are rivaling fossil fuels as an ozone pollutant in the Los Angeles area.
What did researchers find?
Researchers in Southern California measured pollutants known as volatile organic compounds (VOCs). These toxins are created from cooking on a grill or stove, and scientists found they create roughly the same amount of these air contaminants as vehicle emissions.
VOCs are one of two ingredients needed to produce air known as ground-level ozone, which is deadly at high levels.
The study found that, in the LA area, cooking emissions are responsible for 26% of ozone pollution, with 29% produced by vehicles and 45% emitted by products like paints, adhesives, pesticides and beauty products.
Are cities taking action?
The findings come as a city on the opposite coast of the U.S. is cracking down on emissions produced by restaurants, like charbroilers in New York City.
New York City regulators are trying to make rules to force some restaurants that use charbroilers to cut back on emissions.
How are restaurant owners reacting?
Restaurant owners in the Big Apple aren’t happy about it, and the new rule will reportedly mandate eateries to cut their cooking emissions by 75%.
Officials said up to 200 restaurants could be impacted by the change.
The move could reportedly lead to some restaurants revamping kitchens with new ventilation and kitchen equipment, costing businesses thousands of dollars.
What are NYC officials saying?
Officials said that the new rule would impact restaurants that charbroil more than 875 pounds of meat each week using grills installed before May 2016.
The New York Department of Environmental Protection said that restaurants in the city emit about 4,000 tons of pollution particles each year.
Is there an exemption?
The DEP notes that food establishments can apply for a hardship exemption or show that their current system meets the proposed emissions standards to avoid the mandate.
