Q take a step back and talk with Miles O'Brien about some bigger shifts in broadcast journalism around how to tell the climate story, and that story is coming right up. So the focus for kitchen electrification often centers on the home kitchen, but there's this massive electrification opportunity in large industrial or commercial kitchens, restaurants, universities, hospitals, office buildings. How big is this opportunity, and why are we missing it?
A So here's the thing. You know, you go to New York, for example, which has all the local laws which are aimed at, you Burning of fossil fuels inside buildings over the next, uh, over the coming years. But there's a carve-out for commercial kitchens. Uh, the restaurant industry, the lobby, has successfully persuaded politicians that it's a bad idea because it would, um, hurt a very important industry in a place like New York City. Now, some places, Berkeley, California is an example, have decided to go this route, and there's tremendous pushback from From the chefs who are just, like, hanging on to their, their gas stoves, you know, take it from my cold, dead hand kind of approach. And some of this is just, you know, hidebound tradition. This is just the way we've done it.
AI assessment note: “the restaurant industry, the lobby, has successfully persuaded politicians that it's a bad idea”