Meghan Hodges
Restaurants contribute to pollution in several ways. A major source of pollution is the release of organic aerosol (OA) into the atmosphere through exhaust systems. Restaurants use large amounts of oil and organic matter, which are captured by exhaust systems and released into the environment. This has been linked to millions of premature deaths annually. Other factors include food disposal, grease traps, cleaning chemical use, and engineering functions such as fuel tanks and carbon monoxide from boilers. Refrigeration and chiller chemicals can also be accidentally released, causing harm to employees and patrons. Indoor air quality is often worse than outdoor air, with cleaning products and cooking fumes contributing to pollution. Restaurants located in busy cities are also exposed to high levels of toxic traffic pollution, which can affect indoor air quality.
| Characteristics | Values |
|---|---|
| Exhaust systems | High concentrations of organic aerosol |
| Exhaust systems | Ineffective or absent in some restaurants |
| Exhaust systems | Unregulated outside of major cities |
| Food grease | Released through sewers or storm drains |
| Food grease | Can cause sewers to clog and a buildup of hydrogen sulfide gas |
| Food grease | Can lead to local water bodies without treatment |
| Pesticides or fertilizers | Can find their way onto neighboring properties or local water bodies |
| Refrigeration or chiller chemicals | Accidental releases can cause injury to employees, patrons, or surrounding populations |
| Refrigeration or chiller chemicals | Can be released during service, repair, maintenance, or disposal of units |
| Refrigeration or chiller chemicals | Must be removed before appliance disposal |
| Cleaning products | Can create bioaerosols that contaminate food and air |
| Cleaning products | Can cause microbial contamination if equipment is not disinfected properly |
| Food waste | Ends up in landfills and incinerators, affecting local air and water quality |
| Particulate matter | May contribute to the spread of viruses |
| Chimney emissions | Grilling produces higher levels of certain pollutants than frying, cooking, and baking |
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What You'll Learn
Exhaust systems
A study by Robinson and the team from the Center for Atmospheric Particle Studies (CAPS) at Carnegie Mellon University used an aerosol mass spectrometer to measure air quality in Pittsburgh. They traced organic aerosol concentrations back to their origins, finding that restaurants were responsible for high levels of OA in their surrounding areas.
The impact of restaurant exhaust systems on air pollution has been largely ignored, with few local governments placing restrictions on how these establishments vent their exhaust. However, awareness of the issue is growing, and some major cities are now tackling the problem with mandatory exhaust filtration. For example, New York City and a handful of cities in California have placed restrictions on restaurant exhaust systems.
Upgrades and modifications to exhaust systems can be expensive and time-consuming, but many business owners consider them a necessary cost to bring customers back to their restaurants and improve indoor air quality. Some cities and businesses are also encouraging the use of pollution control units to reduce the harmful effects of restaurant exhaust on human health and the environment. These units can also help prevent costly roof repairs by reducing the amount of corrosive cooking grease that leaks onto roof decks.
In addition to air pollution, restaurants also contribute to water pollution through the improper disposal of grease and other waste materials. Grease can be released through sewers or storm drains, causing clogs and the buildup of harmful gases. Storm drain pipes often lead directly to local water bodies without any treatment, further contaminating the environment.
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Food grease disposal
Fats, oils, and grease (FOG) are essential for the operation of many restaurant kitchens. However, the improper disposal of FOG can lead to environmental issues and non-compliance risks. Restaurants have a responsibility to manage the use, storage, and disposal of FOG.
One of the main risks associated with FOG disposal is sewer clogging. When FOG is poured down drains, it can accumulate on sewer walls, causing blockages in the sewer system. This can lead to sewer backups, which damage infrastructure and affect public health. Normal sanitary waste can be easily handled by sewage systems, but FOG requires separate disposal methods.
To prevent sewer clogs, kitchen staff should avoid pouring FOG down drains and instead collect it in waste grease bins for recycling. These bins are usually located behind the restaurant or in the vicinity of the building's parking lot. Staff should also scrape scraps of greasy foods off plates and absorb grease droplets from the floor with paper towels before washing dishes or wiping surfaces. Drain screens installed in sinks can also help prevent grease and greasy food particles from entering pipes.
Regular grease pickups by a cooking oil collection company are recommended to dispose of used grease. These companies use vacuum trucks to collect old grease from grease dumpsters or receptacles. Used cooking oil can be turned into renewable fuels and animal feed, so proper disposal ensures restauranteurs can benefit from this valuable resource.
In addition to environmental concerns, there are legal and reputational risks associated with improper grease disposal. Restaurants may face compliance issues and public backlash if they are exposed for providing waste materials to entities that do not dispose of them properly. To mitigate these risks, restaurants should work with reputable companies that specialize in cooking oil disposal and grease trap cleaning and maintenance services.
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Refrigeration and chiller chemicals
Refrigeration and air conditioning systems are a necessity for restaurants, especially in the fast-paced service industry, to maintain food safety and efficiency. However, these cooling systems can significantly contribute to pollution and environmental concerns.
Refrigerants and chemical compounds used in refrigeration and chiller systems have been found to be harmful to the environment and human health. Old refrigerants, such as chlorofluorocarbons (CFCs), were phased out under the Montreal Protocol as they were depleting the ozone layer. While the new refrigerants, hydrofluorocarbons (HFCs), do not damage the ozone layer, they are potent greenhouse gases. HFCs can leak into the atmosphere during production, servicing, and disposal of cooling equipment. These leaks have severe consequences as HFCs are 1,000 to 9,000 times more powerful than carbon dioxide as greenhouse gases. With an estimated 1.4 billion fridges and freezers and 1.6 billion air conditioning units worldwide, the cumulative impact on the climate is significant.
In restaurants, the risk of chemical spills and accidental releases of refrigeration chemicals is heightened. Chemicals such as ammonia, hydrofluorocarbons (HFCs), and chlorofluorocarbons (CFCs) can cause harm to employees, patrons, and the surrounding population if released in high concentrations. Under the Clean Air Act, stationary refrigeration units must be serviced by Environmental Protection Agency (EPA) technicians to prevent leaks and minimise environmental impact.
To address these concerns, proper handling and disposal of refrigerants are crucial. It is illegal to release regulated refrigerants into the air. Only licensed technicians are permitted to handle refrigerants due to their expertise in ensuring correct installation, maintenance, and leak prevention. Additionally, choosing energy-efficient appliances can help reduce the environmental impact, as lower energy consumption results in less damage to the environment.
While refrigeration and chiller systems are essential for restaurants, addressing the associated pollution and environmental risks is vital. Proper maintenance, handling, and disposal of these systems can help mitigate their impact on the environment and human health.
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Cleaning products
The use of cleaning products in restaurants can contribute to both air and water pollution. Regular cleaning of tables and surfaces is a crucial part of running a restaurant, but the chemicals in common cleaning products can create bioaerosols that contaminate food and air. These chemicals can also have serious long-term health implications, especially for cleaning staff who are exposed to them daily. A study by the National Institute of Health found that particulate matter in air pollutants may contribute to the spread of coronavirus, and there is also a strong correlation between cooking fumes and lung cancer.
The indoor air quality (IAQ) in restaurants is, on average, two to five times more polluted than outdoor air. Restaurants that do not pay attention to their IAQ risk getting their customers sick when they return. Restaurant workers are shown to have twice as many symptoms of chronic respiratory problems than non-restaurant workers, with symptoms ranging from coughs and wheeziness to dyspnea and 'severe dyspnea', which is a common symptom of lung and heart disease.
To improve indoor air quality, restaurants can use outdoor air drawn HVAC units, which dilute the indoor air and reduce the risk of airborne disease transmission. Business owners could also replace their traditional overhead supply systems with a displacement ventilation system, which pumps outside air in at floor level, forcing old air up to the ceiling where it is captured and recycled. However, these upgrades and modifications to exhaust systems are expensive and time-consuming, so some restaurants may be reluctant to implement them.
In addition to air pollution, cleaning products can also contribute to water pollution if they are washed down sinks and drains, eventually ending up in the water supply. This is especially true of chlorine mixtures, which are used for treating cooling water or oils, fuels, lubricants, paints, and cleaning chemicals. If released into drains, they can impact the soil or groundwater in the vicinity of the restaurant.
To reduce the environmental impact of cleaning products, restaurants can conduct an audit of potential toxic chemical use in their business, involving the cleaning team or housekeeping department. This should include an assessment of the active ingredients in cleaning supplies, disinfectants, laundry detergents, and pest control initiatives. By switching to eco-friendly chemicals, restaurants can make a significant difference to the natural environment.
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Chimney emissions
The fast development of the restaurant business has led to an increase in cooking fumes, which has become a serious concern as it harms the health of restaurant workers and customers and damages outdoor air quality. Cooking fumes are released through restaurant chimneys, which are often located in densely populated areas, further contributing to air pollution.
A study conducted in Dammam City, Saudi Arabia, measured the levels of five air pollutants in the chimneys of twenty restaurants with four different types of food cooking: grilling, frying, cooking, and baking. The results showed that grilling produced the highest levels of pollutants, including CO, CO2, VOCs, NO2, and SO2. The high levels of these pollutants were also recorded in the areas adjacent to the grilling restaurants.
Restaurant chimney emissions have been identified as a significant contributor to outdoor air pollution, with the grilling process emitting much higher levels of air pollutants compared to other cooking methods. There are currently no emission standards for restaurants' chimneys, which means that the impact of these emissions on air quality is largely unregulated.
To address this issue, some cities have implemented regulations for restaurant exhaust systems. For example, California's Health and Safety Code requires restaurants to have ventilation over all cooking equipment to remove cooking odors, smoke, steam, grease, heat, and vapors. In New York, restaurants must purchase a permit and follow strict building requirements for their exhaust systems.
In addition to chimney emissions, restaurants also contribute to pollution through food and plastic waste, energy consumption, and water usage. It is important for the restaurant industry to adopt more sustainable practices to reduce their environmental impact.
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Frequently asked questions
Restaurants are responsible for high concentrations of organic aerosol, a large source of air pollution, within their surrounding areas. This is largely due to their exhaust systems, which capture remnants of oils and organic matter that are cooked with.
Air pollution has been declared a national health emergency. Restaurant workers are at risk of developing chronic respiratory problems, with chefs experiencing regular exposure to smoke and fumes produced during cooking. A strong correlation between cooking fumes and lung cancer has also been reported.
Kitchen activities, including the use of cleaning chemicals and grease traps, can contribute to pollution. Accidental releases of refrigeration chemicals, such as ammonia and chlorofluorocarbons, may also cause harm to employees and patrons.
Food disposal contributes to pollution, as waste often ends up in landfills and incinerators, impacting local air and water quality. Grease can also be released through sewers or storm drains, leading to clogs and the buildup of harmful gases.
Restaurant owners can improve indoor air quality by using outdoor air drawn HVAC units and implementing regular cleaning practices that do not contribute to bioaerosols. Some cities, such as Los Angeles and New York, have regulations in place regarding exhaust systems, and certain environmental policies can provide coverage for waste disposal.
