Big Apple eateries are in a heated debate over a new environmental regulation dubbed the “char broil” rule, which aims to slash their emissions by a substantial 75%. The rule, proposed by the New York City Department of Environmental Protection, has sparked significant backlash among restaurant owners, particularly those with establishments that rely on char broilers for their culinary offerings.
Under this new mandate, restaurants using char broilers would need to drastically reduce the smoky particulate matter they emit, or they might face closure. This proposal comes as part of broader efforts to improve air quality in New York City, focusing on reducing pollutants from sources like restaurant exhaust systems.
Restaurateurs are voicing their frustrations, with some like an unnamed restaurant owner who has been in the business for nearly 75 years, calling the rule “absolutely ridiculous.” He emphasized that the government should focus on more pressing quality of life issues rather than “messing with my burgers.”
This sentiment seems widespread among those affected by the regulation, who argue that the rule could fundamentally alter or even end their traditional cooking methods.
Exclusive: NYC restaurants burning up over new 'char broil' rule that would force them to cut emissions by 75% https://t.co/mjl3nwdiuW pic.twitter.com/iJOABr8Pjf
— New York Post (@nypost) January 12, 2025
The backlash is not just verbal; social media has been abuzz with posts from various users and restaurant advocates decrying the regulation. One user on X highlighted the absurdity of the proposed rule, while another expressed frustration over what they perceive as overreach by environmental regulators. These posts reflect a broader sentiment of resistance against what many see as an impractical mandate in the culinary world of NYC.
However, supporters of the rule argue that reducing emissions from char broilers is crucial for public health, especially in densely populated urban areas like New York City. They contend that the environmental benefits, including reduced health risks from air pollution, outweigh the costs to individual businesses, suggesting that restaurants adapt by using alternative, less polluting cooking methods or upgrading their existing equipment to meet the new standards.
The debate continues with no clear resolution in sight. Restaurant owners are left pondering the feasibility of compliance, while environmental groups push for immediate action on air quality. The New York City Department of Environmental Protection has yet to provide detailed guidance on how restaurants can achieve the required emissions reduction, leaving many in the industry in limbo.
STOP THE INSANITY!!! NYC restaurants flip out over new ‘char broil’ rule that would force them to cut emissions by 75%https://t.co/vVsTTaSc3N
— Triggering Liberal Tears (@nick9218) January 12, 2025
As this issue unfolds, it will be pivotal to see how the city navigates between supporting its vibrant food scene and enforcing environmental regulations. The outcome could set a precedent for urban dining and environmental policy not just in NYC but in cities worldwide grappling with similar issues.
Article generated from legacy media reports.
Why One Survival Food Company Shines Above the Rest
Let’s be real. “Prepper Food” or “Survival Food” is generally awful. The vast majority of companies that push their cans, bags, or buckets desperately hope that their customers never try them and stick them in the closet or pantry instead. Why? Because if the first time they try them is after the crap hits the fan, they’ll be too shaken to call and complain about the quality.
It’s true. Most long-term storage food is made with the cheapest possible ingredients with limited taste and even less nutritional value. This is why they tout calories so much. Sure, they provide calories but does anyone really want to go into the apocalypse with food their family can’t stand?
This is what prompted the Llewellyns to launch Heaven’s Harvest. They bought survival food from multiple companies and determined they couldn’t imagine being stuck in an extended emergency with such low-quality food. They quickly discovered that freeze drying food for long-term storage doesn’t have to mean sacrificing flavor, consistency, or nutrition.
Their ingredients are all-American. In fact, they’re locally sourced and all-natural! This allows their products to be the highest quality on the market, so good that their customers often break open a bag in a pinch to eat because they want to, not just because they have to due to an emergency.
At Heaven’s Harvest, their only focus is amazing food. They don’t sell bugout bags, solar chargers, or multitools. They have one mission – feeding Americans in times of crisis.
What they DO offer is the ability for people to thrive in times of greatest need. On top of long-term storage food, they offer seeds to help Americans for the truly long-term. They want them to grow their own food if possible which is why they offer only Heirloom, Non-GMO, Non-Hybrid, Open-Pollinated seeds so their customers can build permanent food security on their own property.
