Cooking as an organic aerosol source leading to urban air quality degradation

Air quality degradation events in the urban environment are often attributed to anthropogenic aerosol sources related to combustion of liquid or solid fuels in various activities. The effects of massive cooking emissions during Greek nationwide traditional festivities were investigated by a combined characterization of particulate matter (PM) levels and organic aerosol (OA) sources. Focus was centered on periods around two major festivities, namely "Fat Thursday" and Easter Sunday along six different years. OA sources were apportioned through Positive Matrix Factorization (PMF) on Aerosol Chemical Speciation Monitor (ACSM) mass spectra, while the spatial characteristics of the episodes were assessed through a low-cost, sensor-based PM_2.5 monitoring network operating in Athens and other Greek cities. Contrasts were examined by considering a 15-day period around each event, while the effect of the 2020-2021 mobility restrictions, related to COVID-19, was also assessed. An episode-specific cooking organic aerosol (COA) spectral profile was delineated, and can be considered as a reference for ambient COA from meat grilling. Severe pollution episodes that affected the entire Athens basin were recorded, with PM_2.5 concentrations exceeding 300 μg m^-3 on occasions. COA contributions dominated primary organic aerosol (POA) and made up almost half of OA concentrations. During "Fat Thursday" COA concentrations and contributions peaked during night-time (23.2 μg m^-3 and 46 %, respectively) while for Easter Sunday COA maxima were recorded in the early afternoon (27.4 μg m^-3 and 39 %). Analyzing a full-year OA source dataset, revealed a pronounced recreational cooking pattern in central Athens, with COA concentrations rising towards the weekend, reflecting the impact of the food service sector. In view of the upcoming review of the EU air quality directive, foreseeing stricter annual PM_2.5 limits as well as 24-h limit values and related alerts, the mitigation of cooking emissions appears as a potent instrument for achieving tangible air quality benefits.