It’s no secret: Americans love fried food. But, what happens to the oil after preparing those foods is part of an ever-growing conversation on reducing food waste. Restaurants and consumers alike are working to reduce the amount of food that ends up in landfills, something biodiesel has been winning at for decades.
The USDA, FDA and EPA recently announced April as “Winning on Reducing Food Waste Month” and the National Biodiesel Board sees biodiesel as an active player in reduction.
“Recycling cooking oil for biodiesel production is a great step for any restaurant looking to reduce their food waste,” says Don Scott, director of sustainability for the National Biodiesel Board. “The oil is collected and refined into renewable energy instead of being sent to landfills or being poured down the drain.”