Although some question its overall sustainability, Blue Ridge Biofuels’ Field to Fryer to Fuel program is transitioning to a new facility and on the verge of expansion.
A surprisingly diverse community of businesses collaborate with Western North Carolina’s hospitality sector through the Mountain Area Restaurant Vendors nonprofit group.
From the Get It! Guide: Alternative energy has long been considered a fringe service provider. But with efficient and affordable advances in technology, juicy state and federal tax incentives and the ability to keep both jobs and cash local, proponents say its time to consider alternative energy a serious plan for the future.
Advantage West held the “Fry Party” last week at a kitchen at Blue Ridge Food Ventures, located on AB-Tech’s Enka campus, to bring local attention to F3, an effort, according to project director Ron Townley, that pilots a new business model for the production of biodiesel from locally grown canola. The program, he says, is aimed at ultimately reducing Western North Carolina’s dependence on imported fuels by creating a partnership among area farmers, restaurants and biofuel producers.
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, […]