after lockdown, many restaurants are firing up their barbecues. Diners appreciate food grilled over glowing charcoal embers, but the neighbours often do not. Pollution levels near restaurants can be notably higher than average, largely because of emissions from kitchens. With the increasing popularity of indoor barbecuing, it is a problem that is set to get worse.
The researchers tested a commercial grill, complete with the sort of multi-stage filtering system used in many—though by no means all—restaurants. Apart from typical pollutants such as nitrogen oxides, carbon monoxide and particulate matter, they also discovered polycyclic aromatic hydrocarbons. These cancer-causing chemicals are mainly produced by the incomplete combustion of fats and oil-based marinades.
The researchers are investigating which extraction systems best protect neighbours and restaurant employees. Taller chimneys are one option. But Dr Aleysa suspects they would just shift the pollution elsewhere. The results of these tests will be published next year.
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Grills are not the main cause of pollutants...not by a long shot. Industries are. This is a waste of time and flavor.
Why settle for 'the same' when you can get 'better'?! 🤷
4 million die every year due to indoor burning of bio energy. //WHO
In the dictionary flavour comes b4 life! But in absence of life what's the hell we are going to do with flavour? So let's welcome all those things that protect our environment!
The “Ecuckomist”
Charcoal or wood only
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