Green Options

Stanford University received $100 million in donations for alternative energy research. The funds will allow the school to expand their research aimed at making renewable energy as economically feasible as oil and natural gas.

[Wind Power. Creative Commons photo by Bryan Siders]

The school’s annual budget for researching alternative energy is $30 million, so this bundle of donations more than quadruples their resources for the Stanford Global Climate and Energy project. The money allows them to grow the Precourt Institute for Energy Efficiency, which has “the simple goal of making renewable energy cheaper than fossil fuels.”

I love to read, but am lucky if I have time to finish even one book a month. Fortunately, I can “cheat” and listen to author interviews on the radio or via podcasts, and I just listened to an engaging interview with Pamela Hartigan, the founding partner of the yet-to-be-launched Volans Ventures and the founding director of the Schwab Foundation for Social Entrepreneurship, about her new book titled The Power Of Unreasonable People: How Social Entrepreneurs Create Markets That Change the World.

The podcast is part of Stanford Social Innovation Review’s “Design for Change” series, and I recommend that you listen to it.

But if even that shortcut is too much for you, I’ll give you a couple of highlights.

Originally posted in Gas 2.0

As if there isn’t enough bio-diesel controversy over the food for fuel debate now we have a little skirmish arising here in San Francisco. When we walk by any San Francisco restaurant (particularly the ones that have that delish yet oh so bad for you fried cuisine) we can smell where this fuss originated – the fryers. Yes, it’s that oh so wonderful french fry grease that companies like Blue Sky Bio-fuels and Got Grease work with to create biofuel. To us this method makes much more sense to reuse old oil and grease than to the create fuel directly from real food.

In this case the grease skirmish remains between the City of San Francisco and the private sector. Both Got Grease and Blue Sky pick up grease (usually for free) from small restaurants, but now the City jumped into the fryer and collects it as well. The fact that the City collects the oil isn’t a problem but the fact that the City has been using health inspectors to secure oil from the restaurants smells like burnt oil to us. Apparently a letter from the City exists that says something to the effect of “The City has been so busy collecting restaurant oil that we haven’t had time to write up violations.” Should we call this mess “Greasefellas”?

As if there isn’t enough bio-diesel controversy over the food for fuel debate now we have a little skirmish arising here in San Francisco. When we walk by any San Francisco restaurant (particularly the ones that have that delish yet oh so bad for you fried cuisine) we can smell where this fuss originated – the fryers. Yes, it’s that oh so wonderful french fry grease that companies like Blue Sky Bio-fuels and Got Grease work with to create biofuel. To us this method makes much more sense to reuse old oil and grease than to the create fuel directly from real food.

In this case the grease skirmish remains between the City of San Francisco and the private sector. Both Got Grease and Blue Sky pick up grease (usually for free) from small restaurants, but now the City jumped into the fryer and collects it as well. The fact that the City collects the oil isn’t a problem but the fact that the City has been using health inspectors to secure oil from the restaurants smells like burnt oil to us. Apparently a letter from the City exists that says something to the effect of “The City has been so busy collecting restaurant oil that we haven’t had time to write up violations.” Should we call this mess “Greasefellas”?