New York City is on the front lines of the climate fight – enforcing ambitious building emissions limits. Between Local Law 97 fines coming into effect, and an upcoming No.…
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Signing a contract with a cooking oil management company might seem like a simple decision on the surface, but the reality can be anything but. Many restaurant owners assume these…
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Managing cooking oil waste has always been a challenge for restaurants. From ensuring cooking oilcontainers don’t overflow to scheduling service, it’s a messy, time-consuming task that restaurant ownersand managers would…
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Good news for New York City building owners and managers: Lifecycle Renewables’ Truburn has been officially validated by the city as a renewable heating fuel that reduces 74% of Local…
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As a restaurant owner, how often do you wonder what happens to your used cooking oil once it has been collected? Would you ever imagine that the very oil you…
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Profit margins in the restaurant business are notoriously thin, but it doesn’t take a huge investment of time or money to make more sustainable restaurants. With a few simple adjustments,…
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Diners spent more than $320 billion at quick service restaurants last year, so it’s not a big surprise that those visits produce a ton of used cooking oil. (More than…
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Dealing with used cooking oil is a hassle you certainly already have on your plate (figuratively!). But how you do it can have a huge impact on everything from the…
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Ever since humans have burned things for light and power, they’ve been looking for cheaper, more convenient and less messy sources of fuel. Products like biodiesel for trucks or recycled…
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For most restaurateurs, the concept of a “sustainable restaurant” starts with survival. Navigating the pandemic, unprecedented supply chain disruptions and staffing challenges has meant making hard decisions just to keep…
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