Green Options

Did you know that San Francisco spends approximately $3.5 million dollars every single year to unclog our sewers? Commercial restaurants and household kitchens are the largest controllable sources of Fats, Oil and Grease (FOG) in the City’s sewer system. Although most individuals don’t produce very much used cooking grease, collectively what we pour down our drains all adds up and makes a disgusting unhealthy clogged mess in our city’s sewers.

Before and after photos of a San Francisco sewer encrusted with used grease

At most college dining halls, they’ll fry just about anything.

Wings, mozzarella sticks, fries and onion rings. Old shoe leather (wait, maybe that’s just a memory of how things tasted at my college dining hall.) All that frying leaves a lot of leftover grease and oil.

At the University of Rochester, a group of students used that oil as the foundation for a business plan that has produced both a biodiesel powered shuttle bus and a new building for biofuel experimentation. The project will hit a milestone on Earth Day, when university President Joel Seligman will help send the shuttle bus off on its first trips around campus, including a tour of the new building.

Oh, the joys and delights of that perfect food… pizza.  Just looking at this picture is making me drool, how about you?

Takeout pizza always seems to taste better than homemade, doesn’t it?  It’s partly because of their specialty pizza ovens, but it’s mostly the excessive amounts of grease and salt.  Frozen pizzas are often full of MSG and artificial flavours.  Not to mention the potential risk of PFC’s in the boxes!

For those of us trying to save a little money, and keep our families healthy, here are a few tips on making your homemade pizzas super-yummy.

In a supposed progressive green city, it won’t be until today that San Francisco finally gets its own biodiesel station – Dogpatch Biofuels. It’s been a long time in the making with permits, and inspections and the like. Hasn’t San Francisco seen biodiesel before? You’d think that they were dispensing nitroglycerin the way the approval process worked like molasses.

We’re not counting the Olympic Station that sells B20 to mostly fleet vehicles and trucks or the op-op that used to operate in SoMa. Here, we have an honest to goodness B100 (or rather B99.99999) biodiesel station for autos. All the Mercedes and converted vehicle owners can rejoice at not having to drive to the East Bay or San Mateo to fill up their tanks. Even better, we can all rejoice at the fact that the station owners get their fuel not from GMO corn or switchgrass or any food but rather from San Francisco’s own waste grease program, so we can all be proud when consuming those greasy fries.

By cutting fees for the legal transportation of kitchen grease used to make biodiesel for personal use from $400 to $75 per truck, California hopes that would-be backyard biodiesel grease thieves will pony up and go legit.

Prices for regular diesel have been historically high nationwide, and all over the U.S. people are turning to backyard biodiesel as a way to make cheap fuel — a fairly straightforward process that can be accomplished for less than $1/gal.

One of the most copious sources of inedible oil to make biodiesel is the nasty, used fryer grease leftover from commercial kitchens — and what cheaper way to obtain it than stealing?

Milbrae, a small city south of San Francisco, celebrated its millionth gallon of restaurant grease-to-biogas energy conversion today.

The program wasn’t a shoe-in for success when plant superintendent Joe Magner and former superintendent Dick York started it in 2007. While San Francisco has plans to build grease-to-biodiesel plant and San Antonio has turned to poop-power, the two Milbrae men had a different (albeit smaller-scale) idea that had not been fully tested.

Rotting, leftover fryer grease has turned into gold in the race to our energy future — and thieves have taken notice.

It’s early in the pre-dawn dark hours of the morning. A group of Northern California pseudohippies just finished a game of Zonk — or rather, the game just stopped because somebody quoted a line from Harold and Kumar Go to White Castle and everybody forgot what they were doing.

Yet, by a stroke of luck, the conversation about Harold and Kumar reminds the group of their real reason for staying up so late. They pack into a truck and head down to the local fast food joint looking to load up — but it’s not the food they’re loading up on, it’s the nasty, half-rotted, leftover fryer grease.

Most of us are at least vaguely familiar with biodiesel, but how much do we really know?

While biodiesel is easily the most popular alternative fuel available, it’s commonly misunderstood or misrepresented by inaccurate information. Since the most frequent question I get is, “So what exactly is biodiesel, anyway?“, I decided to write a tome covering all the basics—a one stop shop for all your biodiesel- related questions.

It’s been exactly one year since I published the first Biodiesel Mythbuster on GreenOptions.com, and its popularity made a sequel inevitable. By way of a short introduction, here’s what I wrote last year:

Used-cooking-oil, the golden-brown waste product left over from making French-fries, doesn’t strike most of us as a particularly valuable commodity.

But recycled grease represents a source of cheap energy to some, one that can be converted to biodiesel or used directly as a substitute for diesel fuel. Having collected waste oil for both of these ends, I can tell you I’ve always had a nagging suspicion that one day the ‘free’ ride would come to a screeching halt. It just wasn’t clear how soon it would end.

Some parts of the country are now facing fierce competition over this generally unknown but ubiquitous local resource. The Associated Press has dubbed it the “Grease Wars”:

Recycled cooking oil has traditionally been sold for use in cattle feed and cosmetics. But the segment going to biofuels has grown in recent years to account for about 20 percent of the used oil market, said Tyson Keever, co-founder of Sequential Pacific Biofuels, the state’s largest manufacturer of biodiesel.

Portland’s oil peddlers are now fighting over grease worth as much as $1.20 a gallon. “You have processors now in the metro area who are looking at using that grease for biodiesel primarily,” said Mike McCallum, president and CEO of the Oregon Restaurant Association. “There are restaurants who are being solicited for the use of the grease and are getting some money for it.” The result in the long run may be more expensive biodiesel at the pump.