According to recent estimates, cooking emissions account for 59% of PM2.5 emissions in the capital, making it the third-largest single source after road transport and wood burning.
Westminster City Council has launched an innovative pilot programme aimed at tackling one of the capital’s most overlooked sources of air pollution—commercial cooking emissions. The scheme, unveiled this month, seeks to reduce harmful particulate matter released by restaurants in a bid to improve both indoor and outdoor air quality across the city.
The trial comes in response to growing concerns over Particulate Matter 2.5 (PM2.5), a category of tiny airborne particles small enough to enter the lungs and bloodstream. PM2.5 has been linked to serious health problems including heart disease, respiratory conditions and cognitive decline. While often associated with vehicle exhausts and industrial activity, commercial cooking has emerged as a surprisingly potent contributor to London’s pollution crisis.
According to recent estimates, cooking emissions account for 59% of PM2.5 emissions in the capital, making it the third-largest single source after road transport and wood burning. These pollutants are largely produced by frying, grilling and the use of fuels such as charcoal, gas and wood.
“Joining the pilot was a great opportunity to understand our air quality and how we can reduce emissions—it’s vital for us at Apricity and for those living and working in the local area.”
Chantelle Nicholson, Owner, Apricity
To address the problem, Westminster Council is piloting a high-efficiency air purification system across five restaurants in the borough. The trial will monitor how effective the technology is at removing harmful pollutants, while also gathering vital data about emission patterns within commercial kitchens.
One of the participating venues is Apricity, a sustainably focused restaurant in Mayfair. Its head chef, Eve Seemann, welcomed the initiative as both a professional and civic responsibility. “It’s important research in terms of health for myself and the staff, as well as anyone visiting Mayfair and central London,” she said. “Although our style of cooking may not be as polluting as others, it’s important to see what areas we could improve in. This data will allow us to see when there’s a peak, what caused that peak and what we can do to try and remedy it. I’m glad we are part of finding a solution to reduce air pollution.”
The technology being trialled includes advanced monitoring tools that track indoor environmental quality, alongside purification systems designed to capture fine particles before they can escape into the atmosphere. The data collected will not only inform Westminster’s environmental policy but will also be shared with participating restaurants to help them adapt their cooking processes and ventilation systems.
Geoff Barraclough, Cabinet Member for Planning and Economic Development at Westminster City Council, said the initiative reflected a broader commitment to sustainability and public health. “These emissions from commercial cooking present a significant air quality and public health challenge in Westminster,” he said. “What we learn from this pilot could help us shape future policies and ensure cleaner air for all those who live, work and visit the city.
“We want this pilot to raise awareness of air quality issues within the industry, and I hope it encourages other businesses to sign up to participate in the trial. I’m proud that we’re leading the way testing innovative solutions to make sure our communities can live in a greener, more sustainable Fairer Environment.”
Health experts have also praised the council’s approach for tackling a less visible, but no less dangerous, form of pollution. Dr Philip Webb, Chief Executive Officer of Health and Wellbeing 360 Ltd, which is supporting the trial, said: “Not only will monitoring indoor environmental quality and outdoor air quality provide important data on pollutants and toxins in real-world settings such as kitchens in local restaurants, it will give us insights into the health and wellbeing impacts of these types of emissions indoors and outdoors.
“Importantly, we will be able to assess the effectiveness of interventions such as ventilation, filtration and purification. This also demonstrates Westminster Council leading the way on innovation in this sector and highlights the role of appropriate technology in identifying risks and mitigation strategies to help protect the health and wellbeing of local communities now and for future generations.”
As the trial progresses, the council hopes to expand the initiative across the borough and beyond, encouraging more hospitality businesses to adopt cleaner, healthier practices. If successful, Westminster’s scheme could become a blueprint for other city councils across the UK looking to combat pollution at its source—where people eat, work, and breathe.
