Keep a Lid On It:
Best Practices for Reducing Cooking Pollution in Homes How safe and healthy is your indoor air when cooking at home?
Experience from the ROCIS Low Cost Monitoring Project has confirmed that cooking activities appear to be the dominant indoor sources of particle generation in many Pittsburgh houses. The more you cook, the more particles are created. However, our monitoring only reveals part of the stew of various indoor pollutants, odor, and moisture, whether cooking with a gas or an electric appliance. Breathing these pollutants can significantly increase the risk of both short-term and long-term health effects.
To learn how to effectively reduce exposures to cooking pollutants and odors, please join us this Tuesday at 2 for an overview of the ROCIS best practice guide for kitchen range hoods and low emission cooking, by Tom Phillips, Healthy Building Research.
OBJECTIVES:
- Be aware of health, moisture, noise, odor, and climate action issues associated with home cooking and kitchen ventilation.
- Understand the basics of how to select, install, test, and operate a ducted range hood in order to achieve effective, quiet kitchen ventilation. Know where to find more and updated information.
- Learn how to reduce cooking emissions and toxin formation by healthy, low emission cooking practices and appliance selection.
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