Mamma Mia! Historic pizza joints in the Big Apple may be facing a hefty bill under a proposed city regulation aimed at reducing emissions from coal-and-wood-fired ovens, according to The Post. The New York City Department of Environmental Protection (DEP) has developed new guidelines that would require eateries using these traditional ovens to cut carbon emissions by up to 75%. DEP spokesman Ted Timbers emphasized the importance of clean air for all New Yorkers, stating, “Wood and coal-fired stoves are among the largest contributors of harmful pollutants in neighborhoods with poor air quality.” The proposed rule, which was created in collaboration with restaurant and environmental justice groups, would compel these establishments to undergo a professional review to determine the feasibility of installing emission control devices.
If the rule is implemented, pizzerias that had these ovens installed prior to May 2016 may need to invest in expensive emission-control systems. Paul Giannoni, owner of Paulie Gee’s in Greenpoint, Brooklyn, reported that he has already spent $20,000 on an air filter system in anticipation of the regulation. Though costly and burdensome, Giannoni acknowledged the benefits of the air filter, stating that his neighbors are now happier and the smoke complaints have ceased.
Well-known pizza establishments potentially affected by the regulation include Lombardi’s in Little Italy, Arturo’s in Soho, John’s of Bleecker Street in Greenwich Village, Patsy’s in Turtle Bay and the Upper West Side, and Grimaldi’s near the Brooklyn Bridge. A city official estimated that fewer than 100 total restaurants would be impacted. However, one pizza restaurateur expressed frustration over the potential financial impact and raised concerns about the rule’s potential effect on the taste and quality of their signature pizzas.
Residents and customers also voiced their opposition to the regulation. A Brooklyn Heights resident criticized the city’s focus on pizza ovens while larger environmental issues go unaddressed. Saavi Sharma, a financier, exclaimed, “I’ve been bragging about this pizza to my family for like five years. Don’t mess with this!”
Despite the controversy, Giannoni assured skeptics that the installation of air scrubbers would not compromise the taste or texture of the pizzas. He refuted claims that the scrubbers altered the flavor and asserted that they had not changed the restaurant’s product at all.
Under the proposed regulation, restaurants with coal-and-wood-fired ovens would need to hire an engineer or architect to evaluate the feasibility of installing emission control devices capable of reducing particulate emissions by 75% or more. If this proves unfeasible, the evaluation must identify alternative emission control measures that could achieve at least a 25% reduction. Restaurants can apply for variances or waivers but must provide evidence of hardship.
The new DEP rules align with Local Law 38 of 2015, approved during former Mayor Bill de Blasio’s tenure. The DEP worked closely with an advisory committee of restaurant owners to shape the rule. The department encountered challenges in balancing practicality and cost concerns associated with the installation of emission control devices, particularly in aging structures that were not designed to accommodate such systems.
While coal-fired ovens were common in the early days of pizza-making, they were gradually replaced by stainless steel, gas-fired ovens in the 1940s. Today, very few new pizzerias use coal or wood ovens. Notable establishments like Lombardi’s and John’s of Bleecker Street take pride in their coal-fired ovens, which have been integral to their decades-old pizza-making traditions.
In conclusion, the proposed regulation has sparked a debate among pizza enthusiasts, entrepreneurs, and residents of New York City. While there are concerns about the financial burden and potential impact on taste and quality, the DEP believes that reducing emissions from these ovens is crucial for improving air quality in neighborhoods with poor conditions. The final decision on the regulation will determine the fate of these iconic pizza joints and their traditional baking methods.
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