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Climate Activists Claim Cooking Smells Destroy the Environment

It appears the climate change alarmists have found yet another source of imminent peril to tack onto their ever-growing list of environmental no-nos: the humble act of cooking. According to a recent study by the National Oceanic and Atmospheric Administration (NOAA), those delightful aromas wafting from your kitchen are not just tickling your taste buds but are allegedly polluting the air with human-caused volatile organic compounds (VOCs). This revelation, which asserts that cooking could be casting a smoggy pall over cities from Los Angeles to Las Vegas, adds another layer to the dense fog of climate change hysteria.

In their relentless quest to micro-manage every aspect of daily life, researchers now claim that cooking emissions, particularly from the bustling restaurant scenes in places like Las Vegas’ famed Strip, account for an average of 21 percent of the total VOCs outdoors in the area. This figure reportedly spikes to a staggering 30 percent in certain areas, making the simple act of sautéing onions a supposed environmental hazard. Such findings suggest that the impact of cooking on air quality is far more significant than previously thought, with researchers advocating for these emissions to be factored into the broader climate policy debate.

The implications of this study are both absurd and potentially harmful. Under the guise of combating climate change—an issue the left labels as the “existential threat to humanity”—every aspect of personal and economic freedom is up for grabs. Cooking, an essential and culturally significant human activity, could soon be under the scrutinizing eye of policymakers, pushed by studies like this. 

This NOAA study is yet another example of the climate change agenda reaching into the absurd, where the aroma of a steak on the grill is equated with an environmental apocalypse. It’s a dangerous precedent that uses pseudo-scientific findings to potentially dictate and restrict the most basic aspects of our lives under the pretext of environmental protection. What’s next? Regulating how many breaths we can take in a day?

This study is a clarion call to defend common sense and challenge the relentless invasion of governmental regulations into our kitchens and homes. The fight against such overreach may look like just preserving our right to a backyard barbecue, but it’s more than that. It’s about maintaining our fundamental freedoms against an ever-encroaching nanny state. The stakes are nothing less than our personal liberty, threatened not by the smoke from our ovens, but by the smokescreen of climate extremism that seeks to control every aspect of our daily lives.

Robert B. Chernin

Robert B. Chernin

Robert is a longtime entrepreneur, business leader, fundraiser, and former radio talk show host. He studied political science at McGill University in Montreal and has spent over 25 years deeply involved in civic affairs at all levels. Robert has consulted on a variety of federal and statewide campaigns at the gubernatorial, congressional, senatorial, and presidential level. He served in leadership roles in the presidential campaigns of President George W. Bush as well as McCain for President. He led Florida’s Victory 2004’s national Jewish outreach operations as Executive Director. In addition, he served on the President’s Committee of the Republican Jewish Coalition.