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Waste material is certainly something you want out of sight and out of mind. But with renewed emphasis on sustainability and environmental friendliness you can’t afford to be too casual or detached about how your restaurant handles waste like used cooking oil. Virtually any provider can send a truck to drain your grease tanks. But what if you could take care of your essential used cooking oil disposal responsibilities while also plugging that material into a sustainable, carbon-neutral energy cycle without compromising on convenience or hurting your bottom line?

Lifecycle Renewables is helping thousands of restaurateurs in the Northeast do just that. Instead of shipping used cooking oil overseas to be used in low-quality livestock feed or dumping it in overstuffed landfills, Lifecycle Renewables takes the waste oil generated by its clients and transforms it into heating oil. This oil in turn fuels dozens of institutional and commercial boilers at locations as diverse as Harvard University and the City of Philadelphia’s steam generation plants.

For restaurant owners, the process you use doesn’t change. Used cooking oil goes from your fryolators into a holding tank where proprietary smart technology tracks waste volume and organizes pickups. There’s no mess, no hassle, and no calling to find out when your overflowing storage tank will be emptied. You don’t need to buy any special equipment, and clients get paid a competitive rate for it.

Lifecycle Renewables works with restaurant clients from Maine down through Boston to Philadelphia and Delaware and across New Jersey up into New York State and Eastern Pennsylvania. More than 95 percent of the vegetable oil used in restaurants every day makes for excellent recycling: Soy, canola, peanut and olive oils all can be converted into heating oil that is plug-and-play in conventional oil-fired boilers. Sophisticated logistics mean that oil collected

from your location gets relayed through one of three satellite depots to production centers in Boston and Philadelphia, and transformed into heating oil that provides heat for a college dorm room, train station or hospital in a matter of days.

Being a part of the cycle that turns used cooking oil into carbon-neutral heating oil gives participating restaurants a powerful sustainability story that’s distinct from ones that are mandated by local and state regulations. It shows customers you’re concerned about the overall environmental footprint you’re leaving in your community, and that concern goes beyond recycled paper in your napkins and other disposable products. It’s the right thing to do to help cut the more than 600 pounds of food waste created per person per year, and it also makes financial sense. A recent study revealed that younger customers (ages 27-42) are willing to pay up to 20 percent more for meals at sustainable restaurants. To learn more about how Lifecycle Renewables restaurant clients are taking advantage of a cleaner, greener option for disposing used cooking oil, set up a free consultation with an energy consultant today.