Proposed Pizzeria Rule Could Cut Stone Oven Carbon Footprint by 75%

new york — New rules proposed by the city’s Department of Environmental Protection are aimed at reducing the carbon footprint of pizzerias and other buildings. Owners of wood or coal-fired ovens can face significant financial decisions.

at Capizzi Pizzeria hell’s kitchen, stone oven brings crispy kisses. Built by owner Joe Carcaño himself in his 2008.

“That’s the focus of our business, actually,” Carcaño said.

Carcaño learned the trade from his father and now shares its secrets with his children. He worries that changes will have to be made under new rules proposed by the city.

“I’ve been operating in the restaurant industry for 40 years,” he said, “and now, coming to the end of my career, I’m in debt that I’ve accumulated since Corona. I come up with crazy ideas for

The DEP calls on restaurants like Capizzi to potentially cut their carbon footprint by 75%, saying in a statement, “Every New Yorker has the right to breathe healthy air, and in areas with poor air and coal stoves are the biggest sources of harmful pollutants.” This common-sense rule, developed in collaboration with restaurants and environmental justice groups, requires professional consideration of the feasibility of introducing emission controls. “

For some, that might mean machines costing tens of thousands of dollars.

“I’ll try,” Carcaño said. “Pay me. Why is the city shutting its mouth and not giving you money? Do you know how many pizzas you have to sell to buy that $20,000 oven?”

The rule also applies to some residential buildings, which are beginning to comply by retrofitting boilers for carbon capture.

The DEP claims it considered the cost of emissions control equipment when drafting these rules, and although it acknowledges that restaurants are having difficulty finding space for these new accommodations, restaurants No mention is made of compensating operators for building evaluations or installation costs.

“We’re not talking about a $40,000 car,” Carcagno stressed of his company’s products. “We’re talking about very cheap meals. So we have to take that on. Already our customers are already a lot of things in the supply chain and everything else. endures.”

About 100 restaurants in the city use coal or wood ovens, according to records.

Citizens have until July 27 to share their views on the rule before the DEP takes a final vote. To share your comment, click here.

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