Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems.  Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues.
It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts.  The stabilized version is dated 2022.