The Fat of the Land; DIY Biofuels  

Oleh:

[s.n]

Jenis: Article from Bulletin/Magazine
Dalam koleksi: The Economist (http://search.proquest.com/) vol. 401 no. 8762 (Dec. 2011), page 86-87.
Topik: Demand; Biodiesel Fuels; Oils & Fats
Fulltext: The Fat of the Land.pdf (19.05KB)

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Perpustakaan Pusat (Semanggi) Nomor Panggil: EE29.69 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Diesel engines are famously unfussy about what they burn in their cylinders. Indeed, Rudolf Diesel's original design ran on powdered coal. But even he might have been taken aback by the recipe concocted by Peter Ferlow. Mr Ferlow, who lives in a suburb of Vancouver, British Columbia, is one of the leaders of a growing band of enthusiasts who brew their own car fuel. His diesel engine runs on oil collected from the kitchen of a local pub. And the cost, he reckons, is a mere C$45 (about $44, south of the border) plus two hours of his labour. The oil itself is free. Restaurants are glad to give it away, to avoid the cost of disposal. That may change. According to Miles Phillips, the head of the Cowichan Energy Alternatives Society, based in Duncan, British Columbia, local demand for veggie-oil fuel is already outstripping supply. Moreover, biodiesel made from restaurant oil can be sold for a tidy profit. On the other side of North America, the Baltimore Biodiesel Co-op, in Maryland, says green-minded drivers are prepared to pay a premium of about 30% over the cost of petroleum-based diesel to fill their cars with biodiesel. The co-operative reports that its sales are up by 20% this year. Eventually, presumably, restaurant owners will want a slice of the action, too.

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