New York's Department of Environmental Protection proposed emissions standards for char broilers, aiming for a 75% reduction to control particulate matter, preventing hundreds of premature deaths.
Officials estimate that the implementation of control technologies on char broilers could prevent nearly 350 premature deaths annually in New York due to reduced particulate matter emissions.
Restaurant owners oppose the new rule, citing that the emissions debate surrounding char broilers is negligible, emphasizing their impact on traditional cooking methods and business viability.
The study indicates commercial char broilers contribute over 1,400 tons of particulate matter annually in NYC, linked to more than 12% of PM-related premature deaths from 2005 to 2007.
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