US survey found particle pollution downwind of eateries was higher than from major roads
Many of us have a favourite cooking smell. Maybe yours is baking bread or frying bacon but new types of equipment are revealing how restaurants contribute to our air pollution.
Problems were initially found with meat barbecuing, grilling and charbroiling but we now know that other cooking methods are implicated. Particle pollution from cooking was first identified in the air in London and Manchester about 10 years ago. Predictably, this was greatest at lunchtime and in the evenings; a phenomenon confirmed by more recent measurements.
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