7.2 EPA-developed estimates
To estimate emissions from commercial establishments, the amount of meat and french fries cooked on various cooking devices in each county is estimated. These estimates are year-specific and based on activity statistics from a 2001 telephone survey in southern California [ref 10] and annually varying restaurant count statistics from Open Street Map [ref 11]. These meat consumption estimates are then scaled to match estimates of commercially consumed meat consumption statistics from the U.S. Department of Agriculture’s Food Availability Data System [ref 12]. The amount of french fries cooked by the foodservice industry is from a report prepared for Potatoes USA [ref 13]. For residential cooking sources, the mass of residentially consumed meat consumption statistics from the U.S. Department of Agriculture’s Food Availability Data System are also used. The total amount of meat or french fries cooked on each device is then multiplied by emissions factors for relevant pollutants to estimate emissions from cooking.
7.2.1 Activity Data
Activity data is the amount of meat consumed away from home and at home. For commercial cooking, these estimates are based on a 2001 telephone survey in southern California [ref 10] that reports the fraction of restaurants in a county that use different pieces of commercial cooking equipment by restaurant-type, the average number of cooking devices per restaurant, and the average mass of meat cooked on each device. The county-level number of various restaurant-types are retrieved from Open Street Map [ref 11]. Restaurant count statistics are pulled from this database using the SIC codes listed in Table 7.2.
| Restaurant Type | Primary SIC Code |
|---|---|
| Ethnic Food | 5812-01 |
| Fast Food | 5812-03 |
| Family | 5812-05 |
| Seafood | 5812-07 |
| Steak & BBQ | 5812-08 |
County-level restaurant count statistics are then multiplied by the fraction of restaurants in a county that use different pieces of commercial cooking equipment by restaurant-type, the average number of cooking devices per restaurant, and the average mass of meat cooked on each device. These values are summarized in Tables 7.3 - Tables 7.5.
| Restaurant Type | Conveyorized Char-broilers | Underfired Char-broilers | Deep-Fat Fryers | Flat Griddles | Clamshell Griddles |
|---|---|---|---|---|---|
| Ethnic | 0.035 | 0.475 | 0.819 | 0.627 | 0.040 |
| Fast Food | 0.186 | 0.308 | 0.968 | 0.519 | 0.147 |
| Family | 0.101 | 0.609 | 0.914 | 0.829 | 0.014 |
| Seafood | 0.000 | 0.526 | 1.000 | 0.368 | 0.105 |
| Steak & BBQ | 0.069 | 0.552 | 0.828 | 0.897 | 0.000 |
| Restaurant Type | Conveyorized Char-broilers | Underfired Char-broilers | Deep-Fat Fryers | Flat Griddles | Clamshell Griddles |
|---|---|---|---|---|---|
| Ethnic | 1.62 | 1.54 | 1.63 | 1.88 | 1.80 |
| Fast Food | 1.07 | 1.58 | 3.10 | 1.43 | 2.09 |
| Family | 1.71 | 1.29 | 2.34 | 2.03 | 2.03 |
| Seafood | 1.10 | 1.10 | 2.47 | 1.11 | 1.50 |
| Steak & BBQ | 1.56 | 1.63 | 2.42 | 1.35 | 1.35 |
| Meat Type | Conveyorized Char-broilers | Underfired Char-broilers | Deep-Fat Fryers | Flat Griddles | Clamshell Griddles |
|---|---|---|---|---|---|
| Steak | 6.1 | 4.7 | 4.7 | 4.3 | 2.4 |
| Hamburger | 20.7 | 7.0 | 7.1 | 9.4 | 34.2 |
| Poultry | 10.7 | 8.4 | 14.9 | 5.2 | 5.7 |
| Pork | 1.5 | 3.8 | 1.5 | 2.9 | 3.1 |
| Seafood | 3.1 | 3.7 | 4.1 | 2.4 | 16.4 |
| Other | n/a | 1.1 | 7.1 | 1.5 | NA |
The total mass of each type of meat commercially cooked on each appliance-type in a county is then estimated using the following equation:
\[\begin{equation} M_{c,t,a} = \sum_{r}\big(R_{c,r} \times A_{r,a} \times N_{r,a}\big) \times T_{t,a} \times SF_{t} \tag{7.1} \end{equation}\]
Where:
\(M_{c,t,a}\) = Estimated mass of commercially cooked meat in county (c) for each meat-type (t) on each appliance (a), in tons
\(R_{c,r}\) = Number of restaurants in county (c) for each restaurant-type (r), in #
\(A_{r,a}\) = Estimated percent of restaurants for each restaurant-type (r) containing > 1 appliance (a), in %
\(N_{r,a}\) = Estimated number of appliances (a) for each restaurant-type (r), when appliance (a) is present, in #
\(T_{t,a}\) = Average mass of meat cooked for each meat-type (t) on each appliance (a), in tons/appliance
\(SF_{t}\) = Scale factor for each meat-type (t) applied to ensure national-level meat consumption matches USDA statistics, in %
\(c\) = County
\(t\) = Meat-Type (e.g., Steak, Hamburger, etc.)
\(r\) = Restaurant-Type (e.g., Fast Food, Family, Seafood, etc.)
\(a\) = Appliance (e.g., Conveyorized Charbroiler, Underfired Charbroiler, etc.)
The Scale Factor in Eqn. (7.1) is year-specific and derived using meat consumption statistics from the U.S. Department of Agriculture’s Food Availability Data System [ref 12]. Data on the total retail consumption (disappearance) of beef, pork, veal, and lamb, chicken and turkey, and seafood are retrieved, and using data from the USDA’s Food Consumption and Nutrition Intakes, it is assumed that ~65% of meat is consumed at home and ~35% is consumed away from home (restaurants, fast food, school, etc.). These percentages are subsequently used to estimate consumption at home and scale commercial cooking meat consumption. In Table 7.6, total residential and commercial meat consumption from the USDA’s Food Availability Data System by meat-type estimates are provided for recent years. Table 7.7 illustrates the derivation of the Scale Factor used in Eqn. (7.1) for 2021.
| Year | U.S. Population [millions] | Beef [short tons] | Veal [short tons] | Pork [short tons] | Lamb [short tons] | Broilers [short tons] | Other Chicken [short tons] | Turkey [short tons] | Fish and Shellfish [short tons] |
|---|---|---|---|---|---|---|---|---|---|
| 2017 | 325 | 9241066 | 32433 | 8084865 | 175957 | 14702927 | 190839 | 2670584 | 1957000 |
| 2018 | 327 | 9334729 | 36908 | 8254606 | 184520 | 15023743 | 210624 | 2639784 | 2006500 |
| 2019 | 328 | 9513368 | 33726 | 8531797 | 187058 | 15529076 | 206207 | 2624113 | n/a |
| 2020 | 330 | 9620124 | 27430 | 8498334 | 200439 | 15794921 | 220422 | 2593854 | n/a |
| 2021 | 332 | 9761741 | 26559 | 8396295 | 224643 | 15940560 | 228949 | 2536547 | n/a |
* = Consumption statistics for fresh and frozen fish and shellfish is not available after 2018
| Quantity | Steak** | Hamburger** | Poultry | Pork | Seafood | Other |
|---|---|---|---|---|---|---|
| USDA Consumption at Home* | 3172566.0 | 3172566.00 | 12158936.0 | 5457592.00 | 1305599.00 | 163281.00 |
| USDA Commercial Consumption* | 1708305.0 | 1708305.00 | 6547120.0 | 2938703.00 | 700901.00 | 87921.00 |
| Base Methods Commercial Consumption | 8583805.0 | 18206818.00 | 22104545.0 | 3986449.00 | 8392852.00 | 8888702.00 |
| Scale Factor | 0.2 | 0.09 | 0.3 | 0.74 | 0.08 | 0.01 |
* = Using data from the USDA’s Food Consumption and Nutrition Intakes, it is assumed that ~65% of meat is consumed at home and ~35% is consumed away from home (restaurants, fast food, school, etc.). ** = = It is assumed that half of all beef consumption reported in the USDA’s Food Availability Data System is steak and half is hamburger.
The amount of french fries cooked in each county is calculated based on the amount of frozen potatoes used in the food service industry. The total amount of french fries cooked is reported at the national level. The process used to distribute the national amount of french fries cooked to the county-level is discussed in the next section.
7.2.2 Allocation Procedure
Commercial meat consumption is estimated at the county-level. For residential consumption, population is used to disaggregate national-level estimates of “at home” meat consumption to the county-level.
County-level frozen potato consumption in limited and full-service restaurants is estimated using fractions of the number of limited and full-service restaurants in each county. To estimate these fractions, it is assumed that limited service restaurants are fast food restaurants in the Open Street Map [ref 11] restaurant counts and full services restaurants are represented by all others. County-level fast food and full service restaurants are summed and then divided by the national number of fast food or full service restaurants nationally. These fractions (i.e., of limited and full-service restaurants in each county) are then used to distribute the amount of frozen potatoes nationally cooked in each classification of restaurants. Finally, the amount of french fries cooked in limited and full service restaurants are then summed to generate estimates of county-level total consumption.
7.2.3 Emission Factors
Emissions factors from 5 studies are utilized to estimate emissions from commercial and residential cooking. For commercial cooking, emissions factors are retrieved from McDonald et al. 2003 [ref 5] and Norbeck 2007 [ref 14]. For residential cooking, emissions factors span several orders-of-magnitude [ref 1, ref 3, ref 15]. Given the uncertainty in the emissions factors and range of the studies included here, the 90th percentile emissions factors for each pollutant for residential cooking were adopted and applied (Table 7.9). These emissions factors should be updated as newer results become available.
The PM2.5, VOC, and CO emissions factors for each SCC are listed in Table 7.8.
| SCC | Meat | Pollutant | Emissions Factor (lb/ton meat consumption) | Reference | Notes |
|---|---|---|---|---|---|
| 2302002100 | Steak | CO | 16.58 | Ref. 5; Table 2 | Hamburger Auto-Char |
| 2302002100 | Steak | VOC | 4.55 | Ref. 14; Table XIII | Hamburger Auto-Char |
| 2302002100 | Steak | PM25-PRI | 14.80 | Ref. 14; Table XIII | Hamburger Auto-Char |
| 2302002100 | Hamburger | CO | 16.58 | Ref. 5; Table 2 | Hamburger Auto-Char |
| 2302002100 | Hamburger | VOC | 4.55 | Ref. 14; Table XIII | Hamburger Auto-Char |
| 2302002100 | Hamburger | PM25-PRI | 14.80 | Ref. 14; Table XIII | Hamburger Auto-Char |
| 2302002100 | Poultry | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002100 | Poultry | VOC | 3.65 | Ref. 14; Table V | Chicken Under-Char |
| 2302002100 | Poultry | PM25-PRI | 20.93 | Ref. 14; Table V | Chicken Under-Char |
| 2302002100 | Pork | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002100 | Pork | VOC | 3.65 | Ref. 14; Table V | Chicken Under-Char |
| 2302002100 | Pork | PM25-PRI | 20.93 | Ref. 14; Table V | Chicken Under-Char |
| 2302002100 | Seafood | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002100 | Seafood | VOC | 0.76 | Ref. 14; Table VI | Seafood Under-Char |
| 2302002100 | Seafood | PM25-PRI | 6.53 | Ref. 14; Table VI | Seafood Under-Char |
| 2302002100 | Other | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002100 | Other | VOC | 3.65 | Ref. 14; Table V | Chicken Under-Char |
| 2302002100 | Other | PM25-PRI | 20.93 | Ref. 14; Table V | Chicken Under-Char |
| 2302002200 | Steak | CO | 9.94 | Ref. 5; Table 2 | Steak Under-Char |
| 2302002200 | Steak | VOC | 1.71 | Ref. 14; Table XVII | Steak Under-Char |
| 2302002200 | Steak | PM25-PRI | 34.40 | Ref. 14; Table XVII | Steak Under-Char |
| 2302002200 | Hamburger | CO | 27.44 | Ref. 5; Table 2 | Hamburger Under-Char |
| 2302002200 | Hamburger | VOC | 7.89 | Ref. 14; Table IV | Hamburger Under-Char |
| 2302002200 | Hamburger | PM25-PRI | 65.33 | Ref. 14; Table IV | Hamburger Under-Char |
| 2302002200 | Poultry | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002200 | Poultry | VOC | 3.65 | Ref. 14; Table V | Chicken Under-Char |
| 2302002200 | Poultry | PM25-PRI | 20.93 | Ref. 14; Table V | Chicken Under-Char |
| 2302002200 | Pork | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002200 | Pork | VOC | 3.65 | Ref. 14; Table V | Chicken Under-Char |
| 2302002200 | Pork | PM25-PRI | 20.93 | Ref. 14; Table V | Chicken Under-Char |
| 2302002200 | Seafood | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002200 | Seafood | VOC | 0.76 | Ref. 14; Table VI | Seafood Under-Char |
| 2302002200 | Seafood | PM25-PRI | 6.53 | Ref. 14; Table VI | Seafood Under-Char |
| 2302002200 | Other | CO | 9.68 | Ref. 5; Table 2 | Chicken Under-Char |
| 2302002200 | Other | VOC | 3.65 | Ref. 14; Table V | Chicken Under-Char |
| 2302002200 | Other | PM25-PRI | 20.93 | Ref. 14; Table V | Chicken Under-Char |
| 2302003000 | Steak | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003000 | Steak | VOC | 0.25 | Ref. 14; Table VIII | Chicken Deep Fryer |
| 2302003000 | Steak | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003000 | Hamburger | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003000 | Hamburger | VOC | 0.25 | Ref. 14; Table VIII | Chicken Deep Fryer |
| 2302003000 | Hamburger | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003000 | Poultry | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003000 | Poultry | VOC | 0.25 | Ref. 14; Table VIII | Chicken Deep Fryer |
| 2302003000 | Poultry | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003000 | Pork | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003000 | Pork | VOC | 0.25 | Ref. 14; Table VIII | Chicken Deep Fryer |
| 2302003000 | Pork | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003000 | Seafood | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003000 | Seafood | VOC | 0.28 | Ref. 14; Table IX | Seafood Deep Fryer |
| 2302003000 | Seafood | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003000 | Other | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003000 | Other | VOC | 0.25 | Ref. 14; Table VIII | Chicken Deep Fryer |
| 2302003000 | Other | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Steak | CO | 0.76 | Ref. 5; Table 2 | Hamburger Griddle |
| 2302003100 | Steak | VOC | 0.14 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Steak | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Hamburger | CO | 0.76 | Ref. 5; Table 2 | Hamburger Griddle |
| 2302003100 | Hamburger | VOC | 0.14 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Hamburger | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Poultry | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003100 | Poultry | VOC | 0.79 | Ref. 14; Table XI | Chicken Flat Griddle |
| 2302003100 | Poultry | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Pork | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003100 | Pork | VOC | 0.79 | Ref. 14; Table XI | Chicken Flat Griddle |
| 2302003100 | Pork | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Seafood | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003100 | Seafood | VOC | 0.21 | Ref. 14; Table XII | Seafood Griddle |
| 2302003100 | Seafood | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003100 | Other | CO | 0.90 | Ref. 14; Table 2 | Chicken Griddle |
| 2302003100 | Other | VOC | 0.79 | Ref. 14; Table XI | Chicken Flat Griddle |
| 2302003100 | Other | PM25-PRI | 10.00 | Ref. 14; Table X | Hamburger Flat Griddle |
| 2302003200 | Steak | CO | 0.76 | Ref. 5; Table 2 | Hamburger Griddle |
| 2302003200 | Steak | VOC | 0.03 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Steak | PM25-PRI | 1.70 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Hamburger | CO | 0.76 | Ref. 5; Table 2 | Hamburger Griddle |
| 2302003200 | Hamburger | VOC | 0.03 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Hamburger | PM25-PRI | 1.70 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Poultry | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003200 | Poultry | VOC | 0.03 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Poultry | PM25-PRI | 1.70 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Pork | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003200 | Pork | VOC | 0.03 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Pork | PM25-PRI | 1.70 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Seafood | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003200 | Seafood | VOC | 0.03 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Seafood | PM25-PRI | 1.70 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Other | CO | 0.90 | Ref. 5; Table 2 | Chicken Griddle |
| 2302003200 | Other | VOC | 0.03 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2302003200 | Other | PM25-PRI | 1.70 | Ref. 14; Table XVI | Hamburger Clam Shell Griddle |
| 2812001000 | Total | CO | 13.52 | Ref. 15; Ref. 1 | See Next Table |
| 2812001000 | Total | VOC | 0.11 | Ref. 15; Ref. 3 | See Next Table |
| 2812001000 | Total | PM25-PRI | 1.05 | Ref. 15; Ref. 1 | See Next Table |
| Cooking Device | Meat | Pollutant | Emission Factor (g/kg) | Emission Factor (lb/ton) | Reference |
|---|---|---|---|---|---|
| Charcoal Grill | Seafood | VOC | 0.0826 | 0.1652 | Ref. 15 |
| Charbroiling | Hamburger | VOC | 0.0580 | 0.1160 | Ref. 3 |
| Shallow Frying | Beef | VOC | 0.0420 | 0.0840 | Ref. 3 |
| Charcoal Grill | Seafood | VOC | 0.0412 | 0.0824 | Ref. 15 |
| Deep Frying | Seafood | VOC | 0.0390 | 0.0780 | Ref. 3 |
| Charcoal Grill | Beef | VOC | 0.0350 | 0.0700 | Ref. 15 |
| Charcoal Grill | Pork | VOC | 0.0239 | 0.0478 | Ref. 15 |
| Shallow Frying | Beef | VOC | 0.0150 | 0.0300 | Ref. 3 |
| Shallow Frying | Pork | VOC | 0.0130 | 0.0260 | Ref. 3 |
| Charbroiling | Beef | VOC | 0.0110 | 0.0220 | Ref. 3 |
| Shallow Frying | Pork | VOC | 0.0070 | 0.0140 | Ref. 3 |
| Charbroiling | Poultry | VOC | 0.0040 | 0.0080 | Ref. 3 |
| Shallow Frying | Poultry | VOC | 0.0033 | 0.0066 | Ref. 3 |
| Shallow Frying | Hamburger | VOC | 0.0030 | 0.0060 | Ref. 3 |
| 90th Percentile | – | VOC | 0.0500 | 0.1100 | – |
| Charcoal Grill | Seafood | PM25-PRI | 1.1040 | 2.2080 | Ref. 15 |
| Charcoal Grill | Seafood | PM25-PRI | 0.9180 | 1.8360 | Ref. 15 |
| Charcoal Grill | Beef | PM25-PRI | 0.5310 | 1.0620 | Ref. 15 |
| Stovetop Gas | Lasagna | PM25-PRI | 0.4528 | 0.9056 | Ref. 1 |
| Charcoal Grill | Pork | PM25-PRI | 0.4720 | 0.9440 | Ref. 15 |
| Stovetop Gas | Seafood | PM25-PRI | 0.2243 | 0.4486 | Ref. 1 |
| Stovetop Gas | Pork | PM25-PRI | 0.1922 | 0.3844 | Ref. 1 |
| Stovetop Gas | Pork | PM25-PRI | 0.1673 | 0.3346 | Ref. 1 |
| Stovetop Electric | Seafood | PM25-PRI | 0.1642 | 0.3284 | Ref. 1 |
| Stovetop Gas | Lasagna | PM25-PRI | 0.1535 | 0.3070 | Ref. 1 |
| Stovetop Gas | Seafood | PM25-PRI | 0.1409 | 0.2818 | Ref. 1 |
| Stovetop Gas | Beef | PM25-PRI | 0.0994 | 0.1988 | Ref. 1 |
| Stovetop Gas | Pork | PM25-PRI | 0.0829 | 0.1658 | Ref. 1 |
| Stovetop Electric | Pork | PM25-PRI | 0.0828 | 0.1656 | Ref. 1 |
| Stovetop Gas | Beef | PM25-PRI | 0.0721 | 0.1442 | Ref. 1 |
| Stovetop Electric | Lasagna | PM25-PRI | 0.0440 | 0.0880 | Ref. 1 |
| Stovetop Gas | Beef | PM25-PRI | 0.0288 | 0.0576 | Ref. 1 |
| Stovetop Gas | Full Meal | PM25-PRI | 0.0261 | 0.0522 | Ref. 1 |
| Stovetop Gas | Beef | PM25-PRI | 0.0166 | 0.0332 | Ref. 1 |
| Stovetop Gas | Pork | PM25-PRI | 0.0139 | 0.0278 | Ref. 1 |
| Stovetop Gas | Beef | PM25-PRI | 0.0103 | 0.0206 | Ref. 1 |
| Stovetop Gas | Pork | PM25-PRI | 0.0023 | 0.0046 | Ref. 1 |
| 90th Percentile | – | PM25-PRI | 0.5300 | 1.0500 | – |
| Charcoal Grill | Beef | CO | 9.1300 | 18.2600 | Ref. 15 |
| Charcoal Grill | Seafood | CO | 7.0700 | 14.1400 | Ref. 15 |
| Charcoal Grill | Pork | CO | 7.0100 | 14.0200 | Ref. 15 |
| Stovetop Gas | Seafood | CO | 6.7349 | 13.4698 | Ref. 1 |
| Charcoal Grill | Seafood | CO | 5.5900 | 11.1800 | Ref. 15 |
| Stovetop Gas | Seafood | CO | 5.4280 | 10.8560 | Ref. 1 |
| Stovetop Gas | Seafood | CO | 4.0998 | 8.1996 | Ref. 1 |
| Stovetop Gas | Seafood | CO | 3.8806 | 7.7612 | Ref. 1 |
| Stovetop Electric | Seafood | CO | 2.1551 | 4.3102 | Ref. 1 |
| Stovetop Electric | Seafood | CO | 1.2163 | 2.4326 | Ref. 1 |
| Stovetop Gas | Pork | CO | 1.0343 | 2.0686 | Ref. 1 |
| Stovetop Gas | Lasagna | CO | 0.9655 | 1.9310 | Ref. 1 |
| Stovetop Gas | Pork | CO | 0.7233 | 1.4466 | Ref. 1 |
| Stovetop Gas | Lasagna | CO | 0.7142 | 1.4284 | Ref. 1 |
| Stovetop Gas | Pork | CO | 0.3775 | 0.7550 | Ref. 1 |
| Stovetop Gas | Pork | CO | 0.3330 | 0.6660 | Ref. 1 |
| Microwave | Pork | CO | 0.2213 | 0.4426 | Ref. 1 |
| Stovetop Gas | Pork | CO | 0.2010 | 0.4020 | Ref. 1 |
| Stovetop Gas | Beef | CO | 0.1636 | 0.3272 | Ref. 1 |
| Stovetop Gas | Full Meal | CO | 0.1609 | 0.3218 | Ref. 1 |
| Stovetop Gas | Beef | CO | 0.1563 | 0.3126 | Ref. 1 |
| Stovetop Gas | Beef | CO | 0.1376 | 0.2752 | Ref. 1 |
| Stovetop Gas | Pork | CO | 0.1186 | 0.2372 | Ref. 1 |
| Stovetop Gas | Beef | CO | 0.0927 | 0.1854 | Ref. 1 |
| Microwave | Lasagna | CO | 0.0874 | 0.1748 | Ref. 1 |
| Stovetop Electric | Lasagna | CO | 0.0753 | 0.1506 | Ref. 1 |
| Stovetop Gas | Beef | CO | 0.0701 | 0.1402 | Ref. 1 |
| Stovetop Electric | Pork | CO | 0.0610 | 0.1220 | Ref. 1 |
| Stovetop Gas | Beef | CO | 0.0532 | 0.1064 | Ref. 1 |
| Stovetop Electric | Pork | CO | 0.0264 | 0.0528 | Ref. 1 |
| 90th Percentile | – | CO | 6.7600 | 13.5200 | – |
7.2.5 Emissions
Emissions are quantified using county-level consumption estimates and the emissions factors provided above as follows:
\[\begin{equation} E_{c,a} = \sum_{r}\big(M_{c,t,a} \times EF_{t,a}\big) \label{eq:cooking-emissions} \end{equation}\]
Where:
\(E_{c,a}\) = Estimated annual emissions in county c on each appliance a, in tons
\(M_{c,t,a}\) = Estimated mass of commercially cooked meat in county c for each meat-type t on each appliance a, in tons
\(EF_{t,a}\) = Emissions factor for meat-type t on appliance a, in lbs/ton
\(c\) = County
\(t\) = Meat-Type (e.g., Steak, Hamburger, etc.)
\(a\) = Appliance (e.g., Conveyorized Charbroiler, Underfired Charbroiler, etc.)
7.2.6 Sample Calculations
Table 7.10 contains sample calculations for VOC emissions from commercial cooking on flat griddles. The values in these equations are demonstrating program logic and are not representative of any specific NEI year or county.
| Eq. # | Equation | Values | Result |
|---|---|---|---|
| 1a | \(R_{c,r} \times A_{r,a} \times N_{r,a}\) | 6 fast food restaurants \(\times\) 51.9% with flat griddles \(\times\) 1.43 flat griddles per rest | 4.45 flat griddles in fast food restaurants |
| 1b | \(\sum_{r}\big(R_{c,r} \times A_{r,a} \times N_{r,a}\big)\) | \(\sum\)(Flat Griddles) | 9.5 flat griddles in all restaurants |
| 1c | \(M_{c,t,a} = \sum_{r}\big(R_{c,r} \times A_{r,a} \times N_{r,a}\big) \times T_{t,a} \times SF_{t}\) | 9.5 flat griddles \(\times\) 9.4 tons of hamburger cooked on flat griddles \(\times\) 9.38% scale factor | 8.38 tons of hamburger cooked on flat griddles |
| 2a | \(M_{c,t,a} \times EF_{t,a}\) | 8.38 tons of hamburger cooked \(\times\) 0.14 lbs.VOC per ton hamburger \(\div\) 2000 lbs.per ton | 0.00059 tons VOC emissions from cooking hamburgers on flat griddles |
| 2b | \(E_{c,a} = \sum_{r}\big(M_{c,t,a} \times EF_{t,a}\big)\) | \(\sum\)(VOC Emissions) | 0.04 tons VOC emissions from flat griddles |
7.2.7 Improvements/Changes in the 2023 NEI
- Sector changed from “Commercial Cooking” to “Cooking” to include both commercial and residential cooking.
- Scale Factor are applied to the average amount of meat cooked on each cooking device to ensure national-level meat consumption matches USDA statistics.
- Emission Factors were updated.
7.2.8 Puerto Rico and U.S. Virgin Islands
Insufficient data exists to calculate emissions for the counties in Puerto Rico and the US Virgin Islands. As such, emissions are based on two proxy counties in Florida: 12011 (Broward County) for Puerto Rico and 12087 (Monroe County) for the U.S. Virgin Islands. Per-capita emission factors from Broward County and Monroe County are applied to Puerto Rico and the U.S. Virgin Islands, respectively.