Industry Insights: A Quick Look at the Natural Gas Ban

With climate change becoming a major focus, it’s reasonable that cities and countries worldwide are working towards being more eco-friendly. It’s good to be aware of the carbon footprint we leave behind and the impact we make with things like using natural gas. Implementing bans and attempting to be progressive are major changes being discussed worldwide.

In some locations, natural gas bans are already taking place and cities are working towards effective solutions to keep business running while helping to take care of the earth.

Primarily, that focus is being shifted towards new construction in a lot of cities. However, in the long run, it could influence overall bans for restaurants and other operations that are currently using natural gas.


In an attempt to transition into carbon-neutral energy sources, bans are being implemented to help push back global warming. Natural gas, a known fossil fuel, produces 33% of carbon dioxide and assists in causing climate change. Under the belief that there’s no way to stabilize the planet without prohibiting the use of gas in homes and buildings, local governments are fast-tracking ideas and new rules to help roll these changes out. Through zoning bans, offering incentives, and more, banning natural gas is on the rise.

However, even with bans being put into action, replacement solutions are being made available just as quickly.


Not only will this change allow us to become more eco-friendly as a society, but it could be a cost-efficient method that ensures a restaurant can still be profitable. By using EMS (energy management systems), businesses could benefit from the ability to target high usage patterns and level them out. It would take away from personally monitoring energy usage, automatically turn the temperature up and down as needed, and allow more time to focus on other business operations. This would decrease the cost of running things and ensure businesses are leaving a green footprint behind.

With changes being made towards electric based solutions, there’s a higher carbon-free percentage. Additionally, electricity is easier to manage during a power outage and much more ‘clean’ for the environment when compared to gas.


Many communities are worried these bans will increase the cost to serve customers, and in Berkeley, California it’s become a legal matter. Being the first city in California to push the ban out, many feel that this will alter their ability to serve customers. Worries on changing the cooking techniques used in their restaurant and having less control over the heat without natural gas to aid them in preparing meals have been voiced.

Whether the ban continues to spread across the nation and throughout other countries in order to counter-attack the negative impact of natural gas on our planet, or it settles down and new solutions are brought forward, there are plenty of benefits to operating without natural gas.

Only time will tell on how the ban pans out, but Blodgett is prepared to help you be successful and work around any operational changes with the best foodservice equipment out there.

Download the Electric Food Service Equipment Guide to learn more about the electric cooking equipment available, tips to make your commercial kitchen energy-efficient, and more.

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