At this point, pretty much everyone knows the connection between meat production and greenhouse gases. But in California’s San Joaquin Valley, state environmental officials are now targeting another meat-related air quality issue: char broilers. They say the units belch dangerous grease-laden particles into the air, and they want restaurants to upgrade to more efficient char broilers.
The restaurant industry is of course complaining that, because of the bad economy, restaurants can’t afford the new equipment. And maybe they’d be listened to on this point if they chose their battles carefully, rather than opposing every piece of progressive legislation that comes down the pike. Link.