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Gas Kitchens Pollute: Millions of Workers at Risk
10 Oct
Summary
- Millions of restaurant workers face unsafe pollution levels.
- Gas appliances in commercial kitchens emit harmful chemicals.
- Electric kitchens offer cooler, cleaner air for workers.
Commercial kitchen workers across the United States are exposed to unsafe levels of pollution and high temperatures originating from gas appliances, according to a new study. Research published in Environmental Research Letters examined over 15 million individuals working in restaurants, most of which utilize gas stoves.
The study tested 27 commercial kitchens and found that approximately 70 percent of those using gas or propane appliances had nitrogen dioxide levels exceeding EPA outdoor air quality standards. Temperatures in over half of these kitchens surpassed 90 degrees Fahrenheit, with some reaching over 122 degrees.
Emissions were also detected from gas appliances even when not in use, suggesting continuous pollution. Researchers noted that fully electric kitchens were significantly cooler and maintained cleaner air, with none exceeding pollution guidelines.
Experts suggest improving ventilation immediately and, for long-term health and safety, transitioning to electric alternatives like induction stoves. This shift could mitigate risks such as increased rates of asthma and respiratory sensitivity among kitchen staff.
