This project addresses the significant but often overlooked impact of commercial cooking on local air quality. Conducted in collaboration with local restaurants and supported by University College London (UCL), the research examines how awareness of pollution data influences businesses’ willingness to improve ventilation systems and adopt cleaner cooking practices. With commercial cooking now a leading source of PM2.5 emissions in London, tackling this issue is essential for both worker safety and broader air quality improvement.

Impact:

By providing participating venues with critical insights and resources, this research aims to improve indoor air quality, enhance worker health, and contribute valuable data to inform policies on sustainable cooking practices.