G. Chen’s study about the impact of commercial cooking on air pollution has been featured in Nature Magazine’s Research Highlight!
Their research shows that COVID-19 restrictions temporarily reduced PM1 pollution in London. However, when dining options such as “Eat Out to Help Out” encouraged restaurants to reopen, emissions from cooking increased significantly. To analyse this complex aerosol data, the team relied on SoFi Pro. SoFi Pro allowed them to decompose high-resolution chemical measurements into distinct source contributions, revealing how everyday activities like restaurant cooking influence urban air quality.