{"id":58103,"date":"2024-10-07T05:13:26","date_gmt":"2024-10-07T13:13:26","guid":{"rendered":"https:\/\/civileats.com\/?p=58103"},"modified":"2025-02-06T15:05:04","modified_gmt":"2025-02-06T23:05:04","slug":"battling-meltdown-if-you-cant-stand-the-heat-work-for-change-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/civileats.com\/2024\/10\/07\/battling-meltdown-if-you-cant-stand-the-heat-work-for-change-in-the-kitchen\/","title":{"rendered":"Battling Meltdown: If You Can\u2019t Stand the Heat, Work for Change in the&nbsp;Kitchen"},"content":{"rendered":"<p><em>This is the third article in a <a href=\"https:\/\/civileats.com\/climate-on-the-menu\/\">five-part series<\/a>\u00a0about restaurants and climate-change solutions, produced in collaboration with\u00a0<\/em><a href=\"https:\/\/www.eater.com\/\"><em>Eater<\/em><\/a><em>.<\/em><\/p>\n<div class=\"post-image-caption align-right\"><a href=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/09\/240923-eater-partnership-logo-2024-climate-on-the-menu-large-scaled.jpg\" rel=\"lightbox\"><img decoding=\"async\" src=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/09\/240923-eater-partnership-logo-2024-climate-on-the-menu-large-scaled.jpg\" alt=\"eater and civil eats partner on climate on the menu, a new reported series.\"><\/a><\/div>\n<\/div><div class=\"post-simple post-capital-letter\"><p>In the middle of the summer in Houston, Texas, the only thing that is more pervasive than the heat is the humidity\u2014and when the air conditioning isn\u2019t working properly, the consequences can be dire. Mad Austin, a former barista at a Houston Starbucks, knows those consequences all too well.<\/p><\/div><div class=\"post-simple\">\n<p>\u201cLast summer, my store did not have a properly working AC\u2014it was over 85 degrees in the store on a regular basis,\u201d she says. \u201cHaving to go from one end of the store to the other constantly in order to gather customers\u2019 items and bring them up front, you\u2019re basically doing a workout.\u201d And given that the external temperature was 110 degrees at the time, going outside offered no relief.<\/p>\n<div class=\"pulled-sidebar pulled-sidebar-right\"><div class=\"pulled-sidebar-title\">Climate on the Menu<\/div><p>Read <a href=\"https:\/\/civileats.com\/climate-on-the-menu\/\">the stories<\/a> in our series with Eater:<\/p>\n<ul>\n<li><a href=\"https:\/\/civileats.com\/2024\/09\/23\/beyond-farm-to-table-how-chefs-can-support-climate-friendly-food-systems\/\">Beyond Farm to Table: How Chefs Can Support Climate-Friendly Food Systems<\/a> As global warming bears down, some restaurants are forging stronger bonds with regional food systems and regenerative farms.<\/li>\n<li><a href=\"https:\/\/civileats.com\/2024\/09\/30\/weathering-climate-shocks-how-restaurants-survive-supply-disruptions\">Weathering Climate Shocks: How Restaurants Survive Supply Disruptions<\/a> To overcome ingredient shortages and high food costs, some restaurateurs are rethinking their staple ingredients and strengthening their relationships with suppliers.<\/li>\n<li><a href=\"https:\/\/civileats.com\/?p=58103&amp;preview=true\">Battling Meltdown: If You Can\u2019t Stand the Heat, Work for Change in the Kitchen<\/a> As climate change drives temperatures up, restaurant staff face uncomfortable, even unsafe conditions with no heat regulations to protect them. Some workers are taking matters into their own hands.<\/li>\n<li><a href=\"https:\/\/civileats.com\/2024\/10\/15\/invisible-waste-for-restaurants-composting-food-scraps-is-just-the-beginning\/\">&#8216;Invisible\u2019 Waste: For Restaurants, Composting Food Scraps Is Just the Beginning <\/a>Cooking, refrigeration, air conditioning, water use, and packaging contribute to greenhouse gas emissions too. These restaurants try to tackle them all.<\/li>\n<li><a href=\"https:\/\/civileats.com\/?p=58518&amp;preview=true\">Table to Farm: Can Restaurants Serve Climate Education?<\/a>\u00a0For climate-conscious restaurants, helping customers understand the benefits of sustainably sourced food (and why it costs more) is key. But is tableside storytelling the way to go?<\/li>\n<\/ul>\n<\/div>\n<p>Eventually, it got to be too much. Austin says that workers in the store went back and forth with management on repairs for their air conditioner for weeks, resulting only in temporary fixes that would break down again. Then, they decided to go on strike to demand a permanent solution. Workers picketed outside the Starbucks, holding signs with slogans like, \u201cOur work environment is hotter than the coffee!\u201d<\/p>\n<p>Austin says that after the strike, Starbucks management ordered two external air-conditioning units for the building, and after they were installed, the temperature in the store dropped 20 degrees. More than a year later, Austin left her job at Starbucks and is now an organizer with <a href=\"https:\/\/sbworkersunited.org\/our-story\/\">Starbucks Workers United<\/a>, the labor union that has organized more than 10,000 Starbucks employees. Along with wages and benefits, protections for safe working conditions\u2014including heat mitigation\u2014are one of the union\u2019s asks in the ongoing negotiations with Starbucks.<\/p>\n<p>\u201cIt wasn\u2019t just uncomfortable,\u201d she says of the heat inside the store; she was concerned for her health and safety. In a statement, a representative for Starbucks said, \u201cWe are committed to ensuring our partners feel safe and supported at work . . . Where issues in store jeopardize the well-being of our partners, we have been working with deep care and urgency to take action.\u201d<\/p>\n<\/div><\/section><\/div><div class=\"row\"><section class=\"col-xs-12 post-single-gallery\"><div class=\"post-image-caption post-image-caption-view2\"><div class=\"post-image-caption-wrapper\"><a href=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/We-Like-AC-A-Latte-Eater-3-.jpg\" rel=\"lightbox\"><img decoding=\"async\" src=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/We-Like-AC-A-Latte-Eater-3-.jpg\" alt=\"A worker holds a hand painted sign that says We Like AC A Latte\"><\/a><a href=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/Eater-3-Starbucks-workers-2023-collage.jpg\" rel=\"lightbox\"><img decoding=\"async\" src=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/Eater-3-Starbucks-workers-2023-collage.jpg\" alt=\"a group of young co-workers stand outside with handmade signs protesting their workplace, Starbucks\"><\/a><\/div><div class=\"post-caption\"><p>Workers protest the heat outside a Starbucks in Houston, TX, July 2023. Mad Austin, who went on to become an organizer with Starbucks Workers United, holds the &#8220;Ask Me Why I Am on Strike&#8221; sign. Photo courtesy of Starbucks Workers United.<\/p>\n<\/div><\/div><\/section><\/div><div class=\"row\"><section class=\"col-xs-12 col-md-9 post-single-left\"><div class=\"post-simple\">\n<h4><strong>The Hazards of a Hot Kitchen<\/strong><\/h4>\n<\/div><div class=\"post-simple post-capital-letter\"><p>Summer heat is, of course, not a new phenomenon, but as climate change takes hold, it\u2019s clear we are in a time of increasingly hot summers. <a href=\"https:\/\/www.vox.com\/23969523\/climate-change-cop28-paris-1-5-c-uae-2023-record-warm\">2023 was the hottest year on record<\/a>, and with those unprecedented temperatures came more severe weather, including wildfires, floods, and brutal heat waves and drought in places across the globe.<\/p><\/div><div class=\"post-simple\">\n<p>Temperatures are only predicted to <a href=\"https:\/\/www.vox.com\/science\/24141780\/summer-hot-national-weather-service\">rise further<\/a> in the coming years, intensifying those effects and their impact on local infrastructure. When Hurricane Beryl thrashed the city of Houston in early July, millions of people went without power for days, forcing an untold number of business closures\u2014and countless lost wages for employees. Hurricane Helene devastated businesses and restaurants in its wake, and doubtless Milton will too.<\/p>\n<p>For restaurant workers in particular, the hazards are immediate: Standing over a ripping-hot stove or in front of an oven all day would make anyone sweat, even under the best weather conditions. According to a <a href=\"https:\/\/drive.google.com\/file\/d\/1gBTefVhXOTzxAcHuiAmyRqciwr1ahfcx\/view\">2023 survey of restaurant workers<\/a> conducted by Restaurant Opportunities Centers (ROC) United, 20 percent of respondents \u201cdescribed experiencing a significant heat-related incident or long-term health impact due to prolonged work in extreme heat,\u201d recalling incidents of fainting, dizziness, and heatstroke.<\/p>\n<p>And it\u2019s a legitimate risk: More than 2,300 people in the U.S. died in 2023 as a result of \u201cexcessive heat,\u201d <a href=\"https:\/\/www.pbs.org\/newshour\/nation\/2023-set-a-record-for-u-s-heat-deaths-why-2024-could-be-even-deadlier\">according<\/a> to an Associated Press analysis of Centers for Disease Control data, though that figure is likely underreported.<\/p>\n<p>But there are currently no federal regulations for working conditions in the heat. Only six states\u2014<a href=\"https:\/\/www.ncelenviro.org\/articles\/state-action-on-extreme-heat-and-worker-protections\/\">California, Colorado, Maryland, Minnesota, Oregon, and Washington<\/a>\u2014have passed laws that provide protections for workers in extreme heat conditions, and those laws mostly apply to outdoor workers. Just this July, Cal\/OSHA, California\u2019s worker safety agency, <a href=\"https:\/\/www.callaborlaw.com\/entry\/californias-heating-up-cal-oshas-new-indoor-heat-illness-regulations\">introduced<\/a> new rules for indoor workplaces, requiring employers to have a plan for mitigating heat when temperatures exceed 82 degrees.<\/p>\n<p>Other states, including <a href=\"https:\/\/www.npr.org\/sections\/health-shots\/2023\/07\/21\/1189179220\/amid-a-record-heat-wave-texas-construction-workers-lose-their-right-to-rest-brea\">Texas<\/a> and <a href=\"https:\/\/www.npr.org\/2024\/04\/15\/1244762307\/florida-bans-local-heat-protections-for-outdoor-workers-in-extreme-heat\">Florida<\/a>, have banned local municipalities from passing their own heat protection regulations, suggesting that local laws were more burdensome to enforce than those at the state level; the Texas ban also invalidated local ordinances that mandated break time for construction workers in the heat.<\/p>\n<p>In July, President Biden proposed <a href=\"https:\/\/grist.org\/labor\/biden-admin-unveils-first-ever-heat-protections-for-workers-heres-what-to-know\/\">federal heat regulations<\/a> that would apply to all employers under the jurisdiction of the Occupational Safety and Health Administration (OSHA), meaning they would cover both indoor and outdoor workers. <a href=\"https:\/\/www.osha.gov\/sites\/default\/files\/publications\/heat-rulemaking-factsheet.pdf\">Under the regulations<\/a>, indoor employers like restaurants and commercial kitchens \u201cwould be required to identify work areas with the potential for hazardous heat exposure\u201d and enact policies to monitor them.<\/p>\n<p>Employers would also be obligated to provide specific worker protections depending on the heat level: At a temperature threshold of 80 degrees, they would be required to provide employees with cold drinking water and cooler break areas; a temperature of 90 degrees and above (considered a \u201cHigh Heat Trigger\u201d) also requires mandatory rest breaks of 15 minutes every two hours.<\/p>\n<div class=\"post-quote\"><p> &#8220;Climate change is a workers\u2019 rights issue, and if we don\u2019t fight for each other, who\u2019s going to do it?\u201d<\/p>\n<\/div>\n<p>ROC United, a nonprofit organization that works to improve the lives of the restaurant workforce, has held heat awareness trainings for restaurant workers in the past. The organization is actively campaigning to get OSHA to certify the federal regulations, urging workers to submit comments to the U.S. Department of Labor. Over the past couple of years, as OSHA has developed this rule, ROC United has submitted more than 1,000 comments from workers in the restaurant industry.<\/p>\n<p>\u201cWhen you think about the restaurant industry, you think about these tight, confined spaces with open flames,\u201d says ROC United Deputy Director of Organizing Jordan Romanus. \u201cBut we\u2019ve also been trying to focus on making sure that all restaurant workers are included in this process, both the back-of-the-house and the front-of-the-house. If you\u2019re working on the patio and it\u2019s a hot summer day, that is equally brutal to being in the tight, extremely hot kitchen.\u201d<\/p>\n<h4><strong>Workers Organize for Change<\/strong><\/h4>\n<\/div><div class=\"post-simple post-capital-letter\"><p>In recent months, more workers have taken matters into their own hands, fighting for protections from the heat. Workers at Seattle sandwich shop Homegrown <a href=\"https:\/\/www.eater.com\/2024\/6\/11\/24176122\/climate-change-heat-wave-restaurant-kitchen-safety-worker-protests\">signed their first union contract<\/a>, which ensured time-and-a-half \u201cheat pay\u201d for working on days when temperatures are especially high. But four months after that contract went into effect, Homegrown <a href=\"https:\/\/seattle.eater.com\/2024\/7\/24\/24204515\/homegrown-sandwich-chain-seattle-closing-multiple-restaurants\">announced it would <\/a><a href=\"https:\/\/seattle.eater.com\/2024\/7\/24\/24204515\/homegrown-sandwich-chain-seattle-closing-multiple-restaurants\">shutter<\/a> all but two of its locations, citing \u201ceconomic impacts, including rising labor costs, and food prices\u201d as the reason, impacting more than 150 employees.<\/p><\/div><div class=\"post-simple\">\n<p>Last summer, Shae Parker was working at a Waffle House in South Carolina where she says the air conditioner was constantly on the fritz. The first few times, the company would call a maintenance technician to make repairs, but Parker describes them as a series of \u201cquick fixes\u201d that didn\u2019t solve the problem. Parker was one of many Waffle House workers who picketed outside of the company\u2019s Georgia headquarters in July 2023, <a href=\"https:\/\/atlantaciviccircle.org\/2024\/03\/28\/conyers-waffle-house-strike-meal-deduction\/\">demanding protections from the heat<\/a> as well as other important safety measures. Waffle House did not respond to a request for comment.<\/p>\n<p>Heat has also galvanized Starbucks workers at locations other than Austin. Last October, a group of Starbucks baristas in Berkeley, California <a href=\"https:\/\/www.berkeleyside.org\/2023\/10\/13\/berkeley-starbucks-strike-working-conditions-unfair-labor-practice\">went on strike,<\/a> citing a broken air-conditioning unit that resulted in some employees experiencing symptoms of heat exhaustion. \u201cHeat is actually a very common issue at Starbucks stores; we\u2019re hearing about issues with air conditioners constantly,\u201d Austin says. \u201cWe\u2019re trying to secure a contract that makes sure any issue that impacts the health and safety of workers is taken seriously, and that the company is held accountable. We have to make sure that our concerns and issues can\u2019t just be pushed to the side.\u201d<\/p>\n<p>Regarding the ongoing bargaining, a Starbucks representative said in a statement that \u201cwe are proud of our progress to date. The work together continues, and we look forward to continued negotiations.\u201d<em>\u00a0<\/em><\/p>\n<p>What happens at Starbucks could have an impact far beyond its own stores. The coffee behemoth has always been a trendsetter\u2014it\u2019s credited with making <a href=\"https:\/\/www.eater.com\/23004925\/starbucks-union-nationwide-food-industry\">benefits<\/a> like health insurance for part-time employees and tuition reimbursement more common throughout the sector\u2014and its approach to heat protections could inform the entire industry\u2019s approach.<\/p>\n<p>In the interim, workers are fighting for what the <a href=\"https:\/\/nationalcosh.org\/\">National Council for Occupational Safety and Health<\/a> (COSH) calls \u201cheat justice.\u201d COSH, a federation of 26 grassroots worker groups, is advocating for a slightly more comprehensive national heat standard than proposed by OSHA. The COSH standard would require workplaces to maintain a maximum temperature of 80 degrees, and if that is exceeded, ensure that workers have access to water and breaks in air-conditioned spaces.<\/p>\n<p>COSH is also advocating for mandatory training for workers on how to recognize the signs of heat-related illness before they become too severe. \u201cThis heat is not just uncomfortable, it\u2019s dangerous,\u201d said Keith Bullard, the deputy director of the Union of Southern Service Workers, at a September town hall. \u201cHeat illnesses at work are 100 percent preventable, and what makes it preventable is not rocket science: It\u2019s air conditioning, it\u2019s water, it\u2019s access to cooling breaks.\u201d<\/p>\n<h4><strong>The Ethics and Expense of Protecting Workers<\/strong><\/h4>\n<\/div><div class=\"post-simple post-capital-letter\"><p>Without a mandated standard in place, it\u2019s up to individual restaurant owners to act ethically and protect employees from the heat. The <a href=\"https:\/\/drive.google.com\/file\/d\/1gBTefVhXOTzxAcHuiAmyRqciwr1ahfcx\/view\">ROC United report<\/a> explicitly suggests \u201cinstalling and maintaining HVAC\/AC systems in kitchens, ensuring workers are hydrating and taking frequent breaks, and implementing proper ventilation systems around ovens, stovetops, and heat-producing restaurant equipment.\u201d<\/p><\/div><div class=\"post-simple\">\n<div class=\"post-image-caption align-right\"><a href=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/Eater-3-Chleo.jpg\" rel=\"lightbox\"><img decoding=\"async\" src=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/Eater-3-Chleo.jpg\" alt=\"inside a beautiful wine bar with a wood fired oven behind it\"><\/a><div class=\"post-caption\"><p>Chleo restaurant. Photo by Read McKendree. <\/p>\n<\/div><\/div>\n<p>Energy-efficient HVAC upgrades can have a major impact. \u201cGetting rid of an old, inefficient machine is a no-brainer,\u201d says Michael Oshman, CEO of the nonprofit <a href=\"https:\/\/www.dinegreen.com\/\">Green Restaurant Association<\/a>, which offers sustainability certification to restaurants that meet its environmental standards. \u201cIt can be hard to justify financially, but when it\u2019s hot and the [electric] bills are getting higher, it makes more sense to make that investment.\u201d<\/p>\n<p>He also encourages restaurants to think creatively, both for their bottom line and the environment. He recommends painting the roof white, which reflects heat away from the building, or putting in a rooftop garden, an upgrade that can both add locally grown produce to the menu and <a href=\"https:\/\/www.epa.gov\/heatislands\/using-green-roofs-reduce-heat-islands\">help cool<\/a> the air well beyond the restaurant itself.<\/p>\n<p>But the costs of these upgrades can be prohibitive in an industry with famously thin margins. In July, Hope and Charles Mathews, the owners of <a href=\"https:\/\/www.chleovin.com\/\">Chleo<\/a>, a small restaurant in Kingston, New York, closed for an entire week to install an HVAC upgrade to their building, which they own. Their building\u2019s HVAC system piped \u201cmakeup air\u201d directly from outside into the kitchen to alleviate the extreme heat of the restaurant\u2019s wood-fired grills, which can burn up to 1,000 degrees Fahrenheit. But when the outside temperature is nearly 100 degrees, that approach offers little relief.<\/p>\n<p>Initially, the couple intended to replace the system with one that would push cooled air into the building year-round, but that would\u2019ve cost them more than $60,000, money they didn\u2019t have to spend. They\u2019ve settled, instead, for a pair of \u201csplits,\u201d a cheaper set of units that would pump cooled air only into the restaurant\u2019s warmest spaces, still a major investment in equipment. Also an investment: increased utility bills that come with more air-conditioning.<\/p>\n<p>\u201cUtilities are very expensive. Honestly, I don\u2019t even know what these new air-conditioning units are going to cost us, which is totally scary,\u201d Hope says. \u201cWhen your utility bills are already over $2,000 per month, you don\u2019t want to go much higher than that.\u201d<\/p>\n<p>And sometimes, protecting workers from the heat means telling them not to show up at all. The Mathews\u2019 HVAC upgrades happened only after they made a decision earlier in the summer to shutter their doors for a few days during a heat wave. \u201cWe\u2019re a mom-and-pop operation, and we have to make decisions sometimes that aren\u2019t necessarily in our best financial interest, but are in the best interest of the people that work with us,\u201d Hope says.<\/p>\n<\/div><div class=\"post-image-caption align-center\"><a href=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/Yukon-Pizza-main.jpg\" rel=\"lightbox\"><img decoding=\"async\" src=\"https:\/\/civileats.com\/wp-content\/uploads\/2024\/10\/Yukon-Pizza-main.jpg\" alt=\"a person in a white jacket shows a blistered pizza pie\"><\/a><div class=\"post-caption\"><p>Yukon Pizza&#8217;s pies are made with sourdough starter from 1897, passed down by owner Alex White&#8217;s great-great-grandfather, a miner during the Klondike Gold Rush. Photo courtesy of Yukon Pizza.<\/p>\n<\/div><\/div><div class=\"post-simple\">\n<p><a href=\"https:\/\/yukonpizza.com\">Yukon Pizza<\/a> owner Alex White closed his Las Vegas restaurant for much the same reasons. During a July heat wave after its HVAC system gave out, the restaurant\u2019s wood-fired pizza ovens were pumping heat into the space, and it was nearly 100 degrees indoors. \u201cOur number one priority is the health and safety of our customers and our employees,\u201d White says. \u201cThere\u2019s no reason or need for any of them to be working in those temperatures.\u201d<\/p>\n<p><a href=\"https:\/\/www.osha.gov\/heat-exposure\/rulemaking\">OSHA\u2019s proposed rules<\/a> for a national heat standard are now in the final public comment phase, and both workers and business owners can offer feedback on the proposal through the end of 2024. But even if those rules go into effect\u2014and the outcome of the 2024 election will certainly be the main factor\u2014they will only be useful if restaurant owners and operators follow them. In California, lawmakers have had to find <a href=\"https:\/\/www.latimes.com\/california\/story\/2024-09-12\/lawmakers-take-creative-approach-to-enforcing-heat-safety-rules-for-farmworkers\">\u201ccreative workarounds\u201d<\/a> for its farmworker heat safety rules to force employers to comply.<\/p>\n<p>\u201cWe need permanent solutions, and we need support,\u201d Parker says. \u201cWe need everyone to get on board and spread the word. Climate change is a workers\u2019 rights issue, and if we don\u2019t fight for each other, who\u2019s going to do it?\u201d<\/p>\n<p>Workers hope that alerting the public\u2014the customers who enjoy the fruits of their labor\u2014will help their cause. \u201cWe got to talk to a lot of our customers and people walking by on the street about what was going on,\u201d Austin says of the Houston Starbucks strike. \u201cPeople really responded to that. They were going inside telling managers that they stood with the workers, and that they didn\u2019t feel comfortable buying from a store where workers are sweating into their drinks or suffering while making them.\u201d<\/p>\n<div class='ctx-module-container ctx_default_placement ctx-clearfix'><\/div><span class=\"ctx-article-root\"><!-- --><\/span>","protected":false},"excerpt":{"rendered":"<p>This is the third article in a five-part series\u00a0about restaurants and climate-change solutions, produced in collaboration with\u00a0Eater. \u201cLast summer, my store did not have a properly working AC\u2014it was over 85 degrees in the store on a regular basis,\u201d she says. \u201cHaving to go from one end of the store to the other constantly in [&hellip;]<\/p>\n","protected":false},"author":660,"featured_media":58118,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4368,43538,4478,4480],"tags":[],"coauthors":[4353],"class_list":["post-58103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business","category-climate-on-the-menu","category-food-and-policy","category-health"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.6 (Yoast SEO v25.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Restaurant Workers Raise the Temperature on Heat Protections | Civil Eats<\/title>\n<meta name=\"description\" content=\"As climate change intensifies, restaurant staff face uncontrollable and even unsafe conditions with no heat protections.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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