Mayor Eric Adams’ Department of Environmental Protection said the new regulation goes into effect on April 27, with the goal of reducing their pollutants by 75 percent.
The state of New York is dealing with pizzerias in order to protect the environment. Specifically, it quietly approved a controversial green plan requiring pizzerias and bakeries to use wood and coal stoves to reduce their pollutants by 75% adopting new systems that include special filters.
Mayor Eric Adams’ Department of Environmental Protection said the new regulation enters into force on April 27, with some businesses in the city already raising more than $600,000 for new smoking systems in anticipation of the new regulation being implemented.
According to the New York Post, businesses that use wood and charcoal stoves can apply to be exempt, but they need evidence that they are unable to comply with the order.
About 130 businesses are expected to be affected by the new regulation. In fact, some businesses that until now baked in traditional wood-fired ovens reported that they have implemented the required new air filtration systems to comply with the upcoming regulation.
“It’s a well-intentioned law, but it gets lost in translation when it comes to pizza,” John’s of Bleecker Street general manager Kevin Jackson told FOX Business.
As soon as the new legislation became known, there was no shortage of reactions. Activist LoBaido argues the regulation is just the latest example of government overreach and imposes unnecessary costs on struggling pizza makers and bakers. In fact, LoBaido along with another man protesting outside the New York city hall, grabbed several slices of pizza from boxes that had been piled up outside and threw them towards the building, causing the police to intervene.
MAMMA MIA! Watch conservative activist get arrested after throwing slices of pizza at NYC city hall to protest new ban on coal, and wood-fired ovens in city restaurants at the link in bio. https://t.co/WCm9foo86S pic.twitter.com/eAyEb4LRPK
— FOX Business (@FoxBusiness) March 21, 2024
Similar protests with angry New Yorkers who believe that this regulation will bring the end of pizza in the city with all its taste characteristics that make it so special, have happened all the time since it was passed last June.
In addition to the cost of the new facility, the restaurant owners argue that the changes will negatively affect the temperature of their oven and therefore the quality and taste of the pizza since the ovens must reach a temperature of 1,200 degrees to properly bake the feta and only charcoal ovens do this.
Source :Skai
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