Rep. Ritchie Torres Introduces the CHEFS Act

Representative Ritchie Torres (NY-15) has introduced the Cutting Harmful Emissions in Food Service Act, also known as the CHEFS Act, into the U.S. House of Representatives. This legislation would amend the Internal Revenue Code of 1986 to allow a credit against tax for expenses relating to the purchase and installation of qualified emissions control devices on or in connection with qualified cook stoves or qualified char broilers of eligible small restaurant businesses. The credit ranges from 10% to 35% of installation costs, depending on the total amount spent, with an additional 10% to 15% boost for restaurants located in historic buildings. The full bill text is attached here.

On the bill’s introduction, Julie Tighe, President of New York League of Conservation Voters, said:

“All New Yorkers deserve to breathe clean air. Giving restaurants the incentives they need to reduce pollution will benefit both public health and the economy. NYLCV applauds Congressman Torres for prioritizing these kinds of practical solutions for making our city better.”

Rob Walsh, President of the Bronx Economic Development Corporation, said:

“The CHEFS Act delivers timely and meaningful relief for small restaurant owners across the Bronx and New York City who are balancing the rising costs of doing business with the need to meet evolving environmental and public health standards. These neighborhood anchors play a vital role in our local economy, and this legislation provides a pathway for them to stay open, stay compliant, and continue to create jobs, without having to choose between sustainability and survival.”


Melissa Fleischut, the President and CEO of the New York State Restaurant Association, said:  

“The New York State Restaurant Association extends its sincere thanks to Congressman Ritchie Torres for his leadership in addressing the environmental impact of high-polluting fuels such as wood, charbroilers, and coal. We appreciate his thoughtful approach in balancing environmental responsibility with the economic realities faced by small businesses. His commitment to practical, commonsense solutions enables restaurants to adopt more sustainable practices while mitigating the financial burden of these necessary transitions.”