Research finds high air pollution levels in gas-fired commercial kitchens

A peer-reviewed study published in Environmental Research Letters has found that workers in many gas-fired commercial kitchens are exposed to air pollution and heat levels exceeding World Health Organization guidelines. The research, conducted by scientists from Stanford University, New York University, and PSE Healthy Energy, monitored 27 kitchens across California, New York, and Pennsylvania.

In approximately 70 per cent of the venues studied, pollutants reached levels that pose health risks. Specifically, 17 of the 24 kitchens using gas or propane recorded hourly average nitrogen dioxide (NO₂) concentrations above the WHO guideline of 200 micrograms per cubic metre. The study measured several combustion-generated pollutants, including methane, carbon monoxide, carbon dioxide, and benzene.

Researchers noted that even with commercial-grade ventilation systems in operation, combustion-generated pollution can escape ventilation hoods and reach occupied areas of the kitchen. While the study focused on the United States, researchers suggest the findings may have implications for hospitality workers in other regions, such as Australia, where similar gas-fired appliances are used.