Dozens of businesses across Southern California that churn out popular baked goods, smoked meats and other products soon could be required to swap their gas-powered commercial ovens for emissions-free electric versions under a set of rules due for a vote by the local air quality district this summer.
Major tortillerias, food dehydrators, and coffee and nut roasters also would have to upgrade equipment to reduce how much nitrogen oxide, or NOx, they produce under the proposed regulations.
It’s the latest touchpoint in a growing culture war over how we cook our food, as mounting research links gas and wood-burning stoves with both health and environmental harms.
