Approximately 20% of Americans express concerns about affording a traditional Thanksgiving dinner.
A potential new regulation in New York City has pizzeria owners worried about a different kind of expense. The city's Department of Environmental Protection (DEP) is considering requiring restaurants with coal and wood-fired ovens installed before 2016 to significantly reduce their carbon emissions – by a whopping 75%. This would necessitate installing specialized filters and hiring engineers for regular emissions inspections, a costly endeavor for these businesses.
The DEP defends the proposed rule, stating that wood and coal-fired stoves are major contributors to air pollution, especially in areas with already compromised air quality. They emphasize that the rule was developed in consultation with both restaurant owners and environmental groups, and aims to assess the feasibility of implementing emission controls. However, pizzeria owners are feeling the heat. One owner revealed to the New York Post that he has already preemptively spent $20,000 on an emission-control air-filter system, anticipating the new regulations. He highlighted not only the initial installation cost but also the ongoing expenses of regular maintenance.
While a city official indicated that fewer than 100 restaurants would be affected, the impact on those businesses could be significant. One anonymous pizzeria owner mentioned ongoing discussions with the city to clarify whether the regulations would apply to all coal and wood-fired ovens or just those installed after the rule takes effect.
Another owner expressed strong concerns, calling the potential regulation an "unfunded mandate" that could not only be financially devastating but also compromise the quality of their pizza. They argue that altering the oven temperature, even slightly, could drastically affect the taste and that the specific chimney dimensions are crucial for achieving the perfect char and flavor.
