CARB seeks to update and expand statewide data on commercial cooking activity through the design and implementation of a multilingual survey of commercial cooking operations. The project is expected to pursue a coordinated, consistent approach that aligns with the data collection and analysis methodologies used by the local air districts. The project will evaluate available research and collect information on cooking devices, cuisines, meat types, business categories, operation size, and operating patterns. Survey results will be integrated with external datasets to produce scalable statewide estimates of commercial cooking activity. The work will support emissions inventories, local air quality assessments, and air quality planning efforts. The project will also incorporate emerging and underrepresented restaurant categories and cooking practices that have become more prominent in recent years.
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