New rules proposed by the city Department of Environmental Protection are aimed at reducing carbon emissions at pizzerias and other buildings. The owners of wood- and coal-fired ovens may face major financial decisions. tvjessi reports.
, the brick oven brings a kiss of crisp. Owner Joe Calcagno built it himself in 2008.Calcagno learned the trade from his dad and now shares the secrets with his children. He is concerned he may have to make a change under the city's new proposed rules.
The DEP wants restaurants like Capizzi to potentially slice carbon emissions by 75%, saying in a statement,"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. This common-sense rule, developed with restaurant and environmental justice groups, requires a professional review of whether installing emission controls is feasible.
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