New York City is exploring new emissions regulations targeting commercial char broilers, a popular cooking method prized for its smoky flavor. The city's Department of Environmental Protection has put forward a proposal that would mandate a 75% reduction in emissions for char broilers installed after May 2016. Furthermore, establishments char-broiling over 875 pounds of meat weekly would be required to utilize an approved emissions control device or cease operations.

The rationale behind this proposed rule, according to city officials, lies in a study linking particulate matter (PM) from cooking to premature deaths. The study suggests that implementing control technology on all char broilers could prevent almost 350 premature deaths annually. Specifically, the study estimates that commercial char broilers in the five boroughs release 1,400 tons of PM yearly, contributing to over 12% of PM-related premature deaths between 2005 and 2007.

This proposal has sparked outrage among restaurant owners, who view it as misplaced priority. Alan Rosen, owner of Juniors restaurant, questioned the city's focus on char broilers while other pressing issues, like subway crime, persist. He emphasized the long-standing tradition of char-broiling, highlighting its 75-year history at his establishment.

The Department of Environmental Protection acknowledges the logistical challenges involved in enforcing emissions tests for restaurants. The proposal itself notes the difficulty restaurant owners face in demonstrating the required 75% PM reduction without EPA-certified control devices. A public hearing on the proposed rule is scheduled for January 29, 2025.