Restaurateurs have been required to monitor their carbon dioxide emissions when making pizza in wood-fired ovens.
The New York City Department of Environmental Protection has developed new rules for pizzerias and other restaurants that use wood or coal-fired ovens to reduce carbon dioxide emissions by up to 75%. The New York Post writes about it.
Pizzeria owners must either change the rules for making pizza (bake it in ovens) or install heavy-duty filters. This, according to the authorities, should have a positive impact on the environment.
The innovation applies primarily to ovens that were installed before May 2016. It is required to control the air during baking, and this requires, in addition to filters, special devices, the cost of which is high.
The newspaper estimates that about a hundred pizzerias and restaurants will be affected by the new rules. Some restaurateurs actively oppose the innovations, noting that baking pizza in the oven will spoil the traditional taste of this popular dish.
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