On July 2, McDonald's announced plans to convert its entire British fleet of 155 delivery trucks, which consume about 6 million liters (a little less than 1.6 million gallons) of diesel per year, to run on cooking oil from Britain's 1,200 McDonald's restaurants. The company pledged to make the switch within the next twelve months. In an apparently unintentionally ironic statement, VP John Howe said the fuel wouldn't smell like french fries -- though, he remarked, the Pavlovian effect that would have been "one of the best marketing campaigns we've ever had." Two steps forward, too many back.
Britain's new McFleet
McDonald’s trucks to use french fry grease as fuel 2
A born and raised southerner, Jessica Tzerman graduated from the University of South Carolina in 2003. She currently resides in Manhattan, where she is an editorial assistant at Food & Wine magazine.
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Biodiversivist Posted 4:32 pm
11 Jul 2007
In the end, it all comes down to biodiversity. Poison Darts--Protecting the biodiversity of our world
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Ron Steenblik Posted 10:21 pm
11 Jul 2007
Last year, I asked one of the representatives of a company that sells systems for collecting used cooking oil from fast-food restaurants how much does a typical restaurant generate in a day? His answer suggested that a typical quantity is just under 20 litres (5.3 gallons) a day. Assuming a rough 1-to-1 conversion (methanol is added, but glycerine is subtracted), that means 20 litres of biodiesel.
That would not be enough (in the 'States) even to supply the fuel consumed in a day by drive-in customers placing their orders (assuming they all drive comparatively efficient diesel-powered vehicles and keep their engines idling for 5 minutes on average).
And it would power a typical diesel-powered van no more than about 75 miles a day in city driving. Perhaps enough to be self-sufficient, but no more.
In short, a nice publicity stunt, and may make a marginal difference to the environment. But let's not get carried away with excitement.
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