Many people say that they acknowledge climate change and do little about it. A few recycle, a few deny it exists despite the ever-increasing temperatures. Then there are those that not only help the environment, but make a living from it.
Brent Baker, owner of Tri-State Biodiesel has not only found a comfortable niche in New York but he is doing a valuable service for the city. Many people have heard of the term 'bio-diesel' but don't understand exactly what it is. Baker can explain quite well.
From the NY Times:
With more than 20,000 restaurants in the city, Mr. Baker’s business model is simple: collect used fryer grease for free, and take it to a rendering plant where it is converted to biodiesel, to be sold back to consumers. The idea, said Mr. Baker, is to make things as easy as possible for the restaurant owners.
“A lot of them genuinely want to do the right thing for the environment,” he said. “So we give them the option of making that choice in a way that doesn’t hurt them economically.”
Now that is a lot of grease, which in turn creates a lot of fuel that does not have to come from oil. Bio-diesel is also much cleaner and the pollution content is far lower than conventional crude. The grease itself is an awful by-product of a restaurant that could clog and/or break pipes ( I know from personal experience), create an awful mess and otherwise.
Biodiesel is made from refining vegetable oils or animal fats, and is usually mixed with petroleum diesel to form a cleaner-burning fuel that can be used in most diesel engines. With New York’s many diesel-powered delivery and construction vehicles, there is a big market for the fuel, as well as the chance to improve the city’s environment and its inhabitants’ health, Mr. Baker says.
With support from the city and private investors, two-year-old Tri-State made its first grease pickup just before Christmas. Aaron Hoffman, owner of Wogies, a West Village sanctuary for expatriate Philadelphia sports fans, is one of the places that have signed on with Tri-State, and none too soon: He expects to deep-fry nearly 5,000 chicken wings on Super Bowl Sunday.
Now that the Eagles are out of the playoffs there might not be so many wings fried at that joint, but you get the point. Tri-State Biodiesel services 100 restaurants, a mere 0.5 percent of the grease producing restaurants that help make NYC what it is (at least to my stomach). If you own a restaurant here and you are reading this, talk to Brent as soon as you can and help make a difference at your establishment. Don't live in NYC? Find a similar company in your area or take a step and help start one yourself!
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