A proposed city law aims to minimize carbon emissions from coal and wood-fired ovens, creating a difficult scenario for New York City’s famous pizza shops. Insiders claim that the New York City DEP has created new regulations requiring these businesses to reduce their carbon emissions by as much as 75%.
Ted Timbers, spokesman for the Department of Environmental Protection, underlined the need for clean air and named wood and coal-fired ovens as important sources of dangerous pollutants, especially in places with low air quality. He said that in order to determine whether or not it would be possible to install pollution controls, a professional assessment would be required under the rule that was developed in conjunction with restaurant and environmental justice groups.
Pizza joints utilizing these ovens before May 2016 may be required, if the rule is implemented, to install expensive emission control equipment. Paul Giannone, owner of Paulie Gee’s in Brooklyn’s Greenpoint, said he has invested $20,000 on an air filter system in front of the rule. Giannone noted the favorable influence on his neighbors’ well-being and the improved air quality as a result of the air scrubber, albeit admitting the financial load and maintenance requirements.
Famous pizzerias that use coal and wood-fired ovens, like those located in Little Italy’s Lombardi’s, Soho’s Arturo’s, Greenwich Village’s John’s of Bleecker Street, Turtle Bay’s Patsy’s, the Upper West Side’s Grimaldi’s, and the neighborhood around the Brooklyn Bridge’s Grimaldi’s, may be forced to close as a result of the regulations.
A city official stated that the regulation will affect fewer than 100 establishments. There have been continuing discussions between pizza shop owners and DEP officials about creating grandfather clauses or establishing exemptions for these popular businesses.
Some pizzeria owners voiced their displeasure at the prospect of having to change their processes, saying that doing away with the unique char produced by coal and wood-fired ovens would destroy the pizza’s flavor. They also questioned the relative significance of these pizza ovens compared to other potential environmental hazards.
Customers have also complained about changes being made to their favorite pizza. A resident of Brooklyn Heights has voiced his opposition to the mandate, calling it an unfunded burden and proposing an alternative approach to environmental protection.
Paulie Gee’s owner, Giannone, dispelled rumors that the air scrubbers reduced the quality of their pizza by saying that they have not noticed any decline in either after installing them.
As part of the proposed regulation, eateries that use coal and wood-fired ovens would have to consult with engineers or architects to determine whether or not it is possible to install emission control equipment that will result in a 75% reduction in particulate emissions. The evaluation must either identify emission controls that can achieve at least a 25% reduction or provide a valid rationale for the inability to install emission controls if such a reduction is deemed unattainable. Hardship applications for variances or waivers from these regulations from restaurants are possible.
The new DEP regulations are in line with Local 38 of 2015, which was passed during Bill de Blasio’s administration. The difficulty in developing workable guidelines that address technical and cost issues while also taking into account the challenges created by aged facilities and securing approval from landlords has contributed to the delay in implementing the regulations.
Coal-fired ovens, which were more affordable than wood ovens, were once common in New York City pizza joints. But since natural gas became widely available in the 1940s, stainless steel pizza ovens have replaced coal and wood ovens in all but a handful of new pizzerias.
In addition to the aforementioned pizzerias, “Mancini’s Wood-Fired Pizza” in Bay Ridge, Brooklyn, and “Fornino’s” in Williamsburg are also affected.
As the argument over the proposed laws heats up, one thing is certain: pizza fans will stop at nothing to protect the unique flavor and atmosphere of New York pizza.