NYC to Crack Down on Wood-Fired Pizza Joints to Reduce Carbon Emissions by Up to 75% | The Gateway Pundit | by Cristina Laila

First gas stoves, now wood-fired ovens.

New York City will be cracking down on wood-fired pizza joints to reduce carbon emissions by up to 75%.

“All New Yorkers deserve to breathe healthy air and wood and coal-fired stoves are among the largest contributors of harmful pollutants in neighborhoods with poor air quality,” Department of Environmental Protection spokesman Ted Timbers said in a statement to the New York Post on Sunday. “This common-sense rule, developed with restaurant and environmental justice groups, requires a professional review of whether installing emission controls is feasible.”

According to the New York Post, some restaurateurs are currently negotiating with DEP officials.

Iconic pizzerias known for their wood-fired pizzas such as Grimaldis, Arturo’s, Lombardi’s, and others may be exempt from the mandate.

The New York Post reported:

Historic Big Apple pizza joints could be forced to dish out mounds of dough under a proposed city edict targeting pollutant-spewing coal-and-wood-fired ovens, The Post has learned.

The New York City Department of Environmental Protection has drafted new rules that would order eateries using the decades-old baking method to slice carbon emissions by up to 75%.

The rule could require pizzerias with such ovens installed prior to May 2016 to buy pricey emission-control devices — with the owner of one Brooklyn joint saying he’s already tossed $20,000 on an air filter system in anticipation of the new mandate.

“Oh yeah, it’s a big expense!” said Paul Giannoni, the owner of Paulie Gee’s in Greenpoint. “It’s not just the expense of having it installed, it’s the maintenance. I got to pay somebody to do it, to go up there every couple of weeks and hose it down and you know do the maintenance.”

Other iconic pizza joints facing the heat 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 — that pride themselves on having their pies baked in coal-and-wood-fired ovens.

A city official said that under 100 restaurants total would be impacted.