At Blue Ridge Biofuels, we are always excited to see our feedstock clients being recognized for their commitment to sustainable practices in pursuit of green restaurant certification [“Asheville Restaurants Go Green,” Jan. 18 Xpress]. I would also like to add that each of the restaurants mentioned in the article, including Posana Café, Tupelo Honey Café, Green Sage and The Market Place all use Blue Ridge Biofuels’ services for recycling used cooking oil into locally sold biodiesel, contributing to one of our largest production years since 2005.
The North Carolina General Assembly has a plan (SB 2051) led by five co-conveners and a 24-member steering committee to replace 10 percent of the state's imported petroleum with locally grown and produced biofuels by 2017 (to read the N.C. Strategic Plan for Biofuels Leadership, visit http://avl.mx/prp2).
Unfortunately, that goal seems less likely, since a proposed 1-percent federal tax credit for biodiesel failed in 2011. Luckily, the same tax credit will be up for a vote once again in the spring of 2012.
One of the easiest ways restaurants can go green is by recycling used cooking oil. Their oil stays in the region (instead of being shipped out of state) and is turned into clean-burning, locally sold biodiesel. Participating restaurants are given a window sticker to display in their window showing that they are clients of Blue Ridge Biofuels.
— Thom Ransom
Blue Ridge Biofuels