Estimation of commercial cooking emissions in real-world operation: Particulate and gaseous emission factors, activity influencing and modelling

Lin, Pengcheng; Gao, Jian; He, Wanqing; Schauer, James J.; Yang, Shujian; Xu, Yisheng; Zhang, Yuanxun

doi:10.1016/j.envpol.2021.117847

Cited by 15 publications

(5 citation statements)

References 28 publications

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“…Targeted reductions in cooking emissions may be effective in reducing exposure disparities (figure S8). Some effective PM 2.5 emission control technologies exist for cooking [31], such as high-efficiency stoves, enhanced filtration systems, and improved usage and maintenance. However, cooking emissions are only regulated in a few locations in the US [32,33].…”

Section: Discussionmentioning

confidence: 99%

Cooking emissions are a major source of racial-ethnic air pollution exposure disparities in the United States

Saha,

Presto,

Hankey

et al. 2024

Environ. Res. Lett.

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Racial-ethnic minority populations in the US are disproportionately exposed to airborne fine particulate matter (PM2.5), but few national studies have focused individually on the sources that contribute to these disparities. We address this gap by conducting a comprehensive analysis of PM2.5 exposure disparities by race-ethnicity in the US, focusing on three source categories: mobile-sources, cooking, and all other sources combined. Our approach is based on high-resolution, national land-use regression (LUR) estimates of source-resolved PM2.5 components derived from High-Resolution Aerosol Mass Spectrometer (HR-AMS) measurements. We find that each of these sources contributes approximately one-third of the overall PM2.5 exposure disparities by race-ethnicity. While the importance of mobile-source tailpipe emissions is well recognized, our study underscores the significance of cooking emissions in creating PM2.5 exposure disparities. This finding represents a potentially significant opportunity to reduce these disparities, as cooking emissions are currently largely unregulated. It has important implications for policymakers and public health advocates aiming to address the persistent issue of racial-ethnic disparities in air pollution.

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Section: Discussionmentioning

confidence: 99%

Cooking emissions are a major source of racial-ethnic air pollution exposure disparities in the United States

Saha,

Presto,

Hankey

et al. 2024

Environ. Res. Lett.

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“…The commercial catering industry in China is varied and complex, with its emissions influenced by the diversity of cuisines and regional pollution control regulations (Lin et al, 2021(Lin et al, , 2022Amouei et al, 2017). Our emission calculations, based on the point sources of cuisinespecific restaurants and the installation status of purification facilities driven by policy changes, fully consider these influencing factors.…”

Section: Emissions From Commercial Cookingmentioning

confidence: 99%

High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015–2021

Li,

Wang,

et al. 2023

Earth Syst. Sci. Data

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Abstract. Quantifying the full-volatility organic emissions from cooking sources is important for understanding the causes of organic aerosol pollution. However, existing national cooking emission inventories in China fail to cover full-volatility organics and have large biases in estimating emissions and their spatial distribution. Here, we develop the first emission inventory of full-volatility organics from cooking in China, which covers emissions from individual commercial restaurants as well as residential kitchens and canteens. In our emission estimates, we use cuisine-specific full-volatility emission factors and provincial policy-driven purification facility installation proportions, which allows us to consider the significant impact of diverse dietary preferences and policy changes on China's cooking emissions. The 2021 emissions of volatile organic compounds (VOCs), intermediate-volatility organic compounds (IVOCs), semi-volatile organic compounds (SVOCs), and organic compounds with even lower volatility (xLVOCs) from cooking in China are 561 (317–891, 95 % confidence interval) kt yr−1, 241 (135–374) kt yr−1, 176 (95.8–290) kt yr−1, and 13.1 (7.36–21.0) kt yr−1, respectively. The IVOC and SVOC emissions from cooking account for 9 %–21 % and 31 %–62 % of the total emissions from all sources in the five most densely populated cities in China. Among all cooking types, commercial cooking dominates the emissions, contributing 54.5 %, 66.2 %, 68.5 %, and 46.7 % to the VOC, IVOC, SVOC, and xLVOC emissions, respectively. Sichuan–Hunan cuisine contributes the most to total cooking emissions among all commercial cuisines. Residential cooking emissions are also important, accounting for 22.2 %–47.1 % of the cooking organic emissions across the four volatility ranges, whereas canteens make minor contributions to each volatility range (<10 %). In terms of spatial distribution, emission hotspots mainly occur in densely populated areas and regions with oily and spicy dietary preferences. From 2015 to 2021, national organic emissions from cooking increased by 25.2 % because of the rapid growth of the catering industry, despite being partly offset by the increased installation of purification facilities. Future control measures need to further promote the purification facilities in commercial restaurants and improve their removal efficiency as well as reduce emissions from residential cooking. Our dataset and generalizable methodology serve as valuable resources for evaluating the air quality, climate, and health impacts of cooking sources, and help to formulate effective emission control policies. Our national, multi-year, high-spatial-resolution dataset can be accessed from https://doi.org/10.6084/m9.figshare.23537673 (Li et al., 2023).

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“…Several metallic elements (Croteau et al, 2010;Shen et al, 2017) and organic matter components (Xiang et al, 2017;Que et al, 2019) have also been tested. However, few studies have tested the OC and EC EFs of the FMSs (See and Balasubramanian, 2011;Lin et al, 2021). Fireworks are the least-studied emission source, although they can emit large amounts of particles.…”

Section: Comparison With Other Studiesmentioning

confidence: 99%

Multiyear emissions of carbonaceous aerosols from cooking, fireworks, sacrificial incense, joss paper burning, and barbecue as well as their key driving forces in China

Cheng

Kong²,

Yao³

et al. 2022

Earth Syst. Sci. Data

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Abstract. There has been controversy regarding the air pollutants emitted from sources closely related to the activities of daily life in China, such as cooking, setting off fireworks, sacrificial incense and joss paper burning, and barbecue (which have been named the five missing sources – FMSs), and the extent to which they impact the outdoor air quality. To date, due to the lack of both an activity dataset and emission factors, there have been no estimations of the emission of air pollutants from FMSs. In this work, we have attempted to combine questionnaire data, various statistical data, and data on points of interest to obtain a relatively complete set of activity data. The emission factors (EFs) of carbonaceous aerosols were tested in our lab. Emission inventories of carbonaceous aerosols with a high spatial–temporal resolution for FMSs were then established, and the spatial variation trend and driving forces were discussed. From 2000 to 2018, organic carbon (OC) emissions were in the range of 4268–4919 t. OC emissions from FMSs were between 1.5 ‰ and 2.2 ‰ of the total emissions in China. Black carbon (BC), elemental carbon (EC), and brown carbon (BrC) absorption cross-section (ACSBrC) emissions from FMSs were in the ranges of 22.6–43.9 t, 213–324 t, and 14.7–35.6 Gm2, respectively. Their emissions tended to be concentrated in certain periods and areas. The OC emission intensities in central urban areas were 3.85–50.5 times those in rural areas (due to the high density of human activity), while the ACSBrC emissions in rural regions accounted for 63.0–79.5 % of the total emissions (resulting from uncontrolled fireworks). A mass of fireworks led to much higher ACSBrC and EC emissions on Chinese New Year's Eve, with respective values that were 1444 and 262 times their corresponding yearly averages. Significant (p<0.01) correlations between the population's income and pollutant emissions were also found: these correlations were positive (r=0.94) and negative (r=-0.94) for urban and rural regions, respectively, indicating the necessity to regulate residents' lifestyles and increase residents' income in respective urban and rural regions. This study provides firsthand data to identify emissions, variation trends, and impacting factors from the FMSs. This is helpful for modeling works on air quality, the climate effect, and human health risks during specific periods or in specific regions as well as for modifying emission control policies. The data compiled in this work can found at https://doi.org/10.6084/m9.figshare.19999991.v2 (Cheng et al., 2022).

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Estimation of commercial cooking emissions in real-world operation: Particulate and gaseous emission factors, activity influencing and modelling

Cited by 15 publications

References 28 publications

Cooking emissions are a major source of racial-ethnic air pollution exposure disparities in the United States

Cooking emissions are a major source of racial-ethnic air pollution exposure disparities in the United States

High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015–2021

Multiyear emissions of carbonaceous aerosols from cooking, fireworks, sacrificial incense, joss paper burning, and barbecue as well as their key driving forces in China

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