The New York City Department of Environmental Protection is reportedly drafting a rule which would require restaurants with brick and wood-fired ovens to reduce their carbon emissions by 75%.

The new rules being drafted would require these restaurants to assess the practicality of installing an emission control device to reduce emissions by 75%, per the New York Post.

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The report says that if the 75% reduction is not feasible or a control device is unable to be installed, then the restaurant must reduce emissions by at least 25% or provide an explanation for why controls cannot be installed. The report cites a city official who said under 100 restaurants in New York City would be affected by the proposed rule.

“All New Yorkers deserve to breathe healthy air and wood and coal-fired stoves are among the largest contributors of harmful pollutants in neighborhoods with poor air quality,” Department of Environmental Protection spokesman Ted Timbers told the New York Post on Sunday.

“This common-sense rule, developed with restaurant and environmental justice groups, requires a professional review of whether installing emission controls is feasible,” Timbers added.

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An official with the city Department of Environmental Protection also told the outlet that the proposed rules had been delayed because of concerns about how it would affect restaurants already dealing with the coronavirus pandemic.

The Washington Examiner reached out to the New York City Department of Environmental Protection for comment.