New NYC ‘char broil’ law will force restaurants to cut carbon emissions by 75%

New York officials are considering restrictions on exhaust emissions from popular hot-air vehicles as part of their latest climate crisis, saying the rules could prevent premature deaths.

The state’s Department of Environmental Protection has proposed new legislation to establish emission standards for broilers sold under fire, a commonly used method of cooking meat that gives it a smoky flavor.

The proposed law would force all New York City restaurants that use uncooked broiler chickens installed after May 2016 to reduce emissions by 75%.

Additionally, under the law, NYC restaurants that burn more than 875 pounds of meat per week will not be allowed to operate, unless the business has an approved pollution control device.

HOCHUL MUSICIANS PAY BILL COULD KILL WORKING FAMILIES’ RETURNS: Economists

In the proposed legislation, reviewed by Fox News Digital, officials said such regulations on meat-cooking equipment could prevent hundreds of deaths.

The document cited a study conducted by the Ministry of Health and Mental Hygiene on premature deaths caused by particulate matter (PM) – solid particles such as smoke or dust, emitted when cooking or burning fires.

“If all char broilers had control technology installed, the reduction in PM concentrations would prevent approximately 350 of these premature deaths each year,” the proposed rule states.

BIDEN ADMIN EXPECTED TO GIVE CALIFORNIA TO CONNECT AND PROVIDE GAS VEHICLE BAN BY 2035: REPORT

A study reportedly found that commercial char broilers emitted an estimated 1,400 tons of PM annually in five New York boroughs, which they concluded contributed to more than 12% of PM-related deaths annually from 2005 to 2007.

But restaurant owners are upset about the potential regulations.

Jeramie Robinson, chef at Zimm’s Little Deck, prepares charred oysters on Wednesday, Oct. 27, 2010, in Houston. (Nick de la Torre/Houston Chronicle)

“The fact that this is a problem is irrelevant,” said Alan Rosen, owner of Junior’s in NYC, a restaurant that uses the grilled meat method, told the New York Post.

“People get knifed on the subway, and they’re worried about charbroilers? We’ve been doing this for almost 75 years. It’s really funny.”

In the proposed rule, the department acknowledges the difficulty of requiring New York City restaurants to obtain emissions tests.

“Demonstrating a 75% PM reduction has presented a challenge for many restaurant owners who do not have Environmental Protection Agency Method 5 certified pollution control equipment,” the proposal reads.

CLICK HERE FOR THE FOX NEWS PROGRAM

A public hearing on this proposed law will be held on Jan. 29, 2025.