Defining Restaurant Food Waste

Food waste is the unfortunate outcome when edible food is thrown away instead of being consumed. It’s a pervasive issue across various sectors, including restaurants. According to a report by national nonprofit ReFED in April/May 2023, full-service restaurants in the U.S. created 6 million tons of surplus food valued at $77 billion, while limited-service restaurants are expected to produce 3 million tons of surplus food valued at $27 billion. Additionally, data analytics company Fourth reports that American restaurants collectively discard 22-23 billion pounds of food waste annually.

Understanding the Causes

To effectively tackle food waste and see restaurant food waste statistics drop, it’s crucial to understand its underlying causes. Common contributors to restaurant food waste include the following:

• Excess inventory: Overordering or purchasing more ingredients than necessary can lead to food spoilage and waste.
• Improper storage: Inadequate or improper storage can result in food going bad prematurely.
• Over-production: Preparing more food than customer demand requires often leads to surplus that ultimately ends up as waste.
• Lack of demand information: Restaurants may lack accurate data on customer preferences and demand, leading to miscalculation and excess production.
• Inability to track waste: Without proper tracking mechanisms, it’s challenging to identify and address waste patterns.
• Human error: Mistakes during food preparation or handling can result in food that’s unfit for consumption.

Avoiding Restaurant Food Waste

There are ways to minimize food waste in your restaurant or commercial kitchen. Some effective strategies include the following:

1. Proper storage and maintenance: Ensure that ingredients are stored correctly, following recommended temperature and humidity guidelines. Regularly check your storage facilities for any signs of spoilage or contamination.
2. Kitchen cleanliness: Maintain a clean and sanitary kitchen environment to prevent contamination of ingredients and prepared dishes. Make sure the facilities, such as deep fryers, are regularly serviced and maintained. Implement strict hygiene practices among kitchen staff.
3. Inventory control program: Create an inventory control program to track the movement of ingredients and menu items to help you order supplies more accurately and reduce overstocking.
4. Zero-waste policy: Adopt a zero-waste policy, emphasizing the importance of minimizing waste at every stage of food preparation. Encourage staff to find creative uses for leftover ingredients or dishes.
5. First-In/First-Out (FIFO) policy: Implement a FIFO policy to ensure that older ingredients are used before newer ones. A rotation system prevents items from sitting in storage for extended periods, reducing the risk of spoilage.
6. Portion control: Train your kitchen staff to serve consistent portions to avoid overproduction and plate waste.
7. Menu planning: Design your menu to incorporate ingredients that can be used across multiple dishes. This reduces the need for a wide variety of ingredients and simplifies inventory management.
8. Regular waste audits: Conduct regular waste audits to identify trends and areas where food waste can be minimized. Analyze the data to make informed decisions about inventory management.
9. Donation programs: Partner with local food banks or charities to donate surplus edible food. You’ll reduce waste and contribute to your community.
10. Staff training: Educate your staff about the importance of food waste reduction and involve them in the process of identifying and implementing waste-reduction strategies.

By adopting these strategies and fostering a culture of waste reduction in your restaurant or commercial kitchen, you can significantly minimize food waste. You’ll contribute to a more sustainable and environmentally friendly operation, and it can also lead to cost savings and improved overall efficiency. Reducing waste is not just a responsible choice ― it’s a recipe for success in the modern culinary world.

Reduce Your Waste with Filta

We’re ready, willing, and able to help you keep your food waste to a minimum with our various commercial kitchen maintenance services. Our FiltaFry service helps keep your deep fryers working at optimum efficiency, supporting sustainability in food service, while our FiltaCool service can help you maintain your cold storage to avoid food spoilage.

Request a free demo to find out what Filta can do for you.

The post Restaurant Food Waste: Stats and 10 Solutions first appeared on Filta.

Repeat Customer Model

Once a Filta owner begins work for a commercial kitchen client – a chain restaurant, a business employee cafeteria, a university, hospital, stadium, etc. – those fryers need to be serviced on a regular basis. That repeat business is bread and butter for Filta owners.

The cadence for micro-filtration, cleaning, and oil removal varies. It depends on the number of fried items on the menu. Timing also depends on what foods are cooked in the fryer and heavy use times versus slower seasons. Whether it’s every night, twice a week, or bi-monthly, commercial kitchen clients rely on Filta. That’s because our regular service keeps food tasting great and fryers operating in tip-top condition. It also extends the life of cooking oil.

A Sticky Business

John Maloney, a franchise owner in Delaware, said when he was considering all the franchise brand options available, what attracted him to Filta was this repeat customer model.

“With other franchise concepts you’re always chasing business,” said Maloney. “You are always looking for the next client. But Filta is sticky. We’ve doubled our business in five years because of how Filta offers a repeat customer model to franchisees.”

Customers Don’t Leave

Scott Clark, an owner in Athens, Ga., agrees but adds that Filta’s reputation has helped him get in the door and stick with a customer.

“I was able to add a restaurant because they had heard of Filta’s amazing reputation,” Clark said. “You don’t have customers leave.”

Franchise Information

To learn more about Filta ownership and the available territories, contact Rob Totten at rtotten@filta.com. To learn more about Filta’s services including fryer cleaning, microfiltration, and waste oil removal/recycling, please call 866-51-FILTA. Visit GoFilta.com for a 24-hour live chat.

The post Filta Offers a Repeat Customer Model to Franchisees first appeared on Filta.

Understanding the Restaurant Grease Trap

A grease trap, also known as a grease interceptor, is a specialized tank attached to the drain line of your business. Its primary purpose is to capture fats, oils, greases (FOGs), and solids that flow down kitchen drains. It accomplishes this through a double-chambered tank design. Here’s how it works:

• Double-chambered tank: The grease trap features two chambers. The first chamber allows the incoming wastewater to settle. In this chamber, fats and oils rise to the top, while solids sink to the bottom.
• Separation of FOGs and solids: In the first chamber, the separation process occurs naturally. This then allows the relatively cleaner water to continue to the second chamber.
• Efficient discharge: The second chamber holds the mostly FOG-free wastewater, which then drains out of the grease trap. This design prevents FOGs and solids from entering your plumbing system and causing blockages.

The Consequences of Neglecting Your Grease Trap

A restaurant grease trap is a vital component of your kitchen, but when not properly maintained, it can lead to various issues. Food waste that accumulates in the grease trap can release hydrogen sulfur gas, resulting in a strong grease trap smell. Moreover, the inside of the grease trap can become damaged over time, necessitating costly repairs or replacements.

Grease Trap Maintenance

Preventive maintenance is key to keeping your commercial grease trap in optimal condition. One technique that helps is to regularly pour a cup of baking soda down the kitchen drain, followed by a cup of vinegar. Wait for about ten minutes and then flush the drain with boiling water. You can enhance the scouring effect by adding a half-cup of coarse salt prior to the baking soda. This natural remedy helps break down FOGs and prevents buildup.

Regular cleaning of your grease trap is essential. The frequency of cleaning can vary depending on the size of your restaurant and its usage. Hiring a drain cleaning service can help reduce the need for maintenance, prevent backups and clogs, and avoid health hazards like drain flies and other contaminants or pests.

In general, you should consider cleaning your grease trap every 1 to 3 months. Here’s a step-by-step guide on how to do it:

1. Gather supplies; you’ll need rubber gloves, nose plugs or a face mask, scrapers, buckets, a shop vacuum, a crowbar or wrench, and watertight garbage bags.
2. Carefully remove the cover of the grease trap.
3. Make note of the location and arrangement of all the grease trap’s components. Measure the depth of the waste and record it; this information may be required for reporting to the Environmental Protection Agency (EPA).
4. Scoop out the water from the grease trap and set it aside in a bucket to be added back after cleaning.
5. Using your scraper, scoop out the accumulated food waste and deposit it into the garbage bags.
6. Scrub the inside of the grease trap with soap, water, and a steel pot scrubber. Ensure that all fat, oil, grease, and solid residue are removed.
7. Use a shop vacuum to remove any small bits of food waste in hard-to-reach spots.
8. To ensure the drain is clear, pour clean water down the kitchen drain and observe its flow.
9. Reinstall any components of the grease trap that you had removed during the cleaning process.
10. Secure the cover of the grease trap.
11. Properly dispose of the bagged food waste in accordance with local regulations.

Let Filta Help Keep Your Drains Clean

We’re pleased to offer commercial kitchen owners like you our FiltaDrain commercial preventative drain maintenance service. Using an environmentally friendly probiotic drain maintenance foam, we help prevent buildup of FOGs in your drain lines and grease traps, with regular appointments scheduled for your convenience. We also offer deep fryer oil filtration and cleaning, cold storage humidity control, and commercial kitchen deep cleaning services. Request a free demo today and learn what Filta can do for your commercial kitchen.

The post Restaurant Grease Trap Care & Maintenance first appeared on Filta.

Recently InPark Magazine published a feature profiling how Filta is saving money, time and the valuable resource of oil for theme parks nationwide like Hersheypark in Pennsylvania, Wild Waves Theme and Waterpark in Seattle, LEGOLAND, Trader’s Village in Houston, and many more.

In that magazine article, Michelle Phy, revenue manager at Alabama Adventure & Splash Adventure shared that “Filta has been cleaning our fryers for over two years…Filta comes in, gets the job done and leaves the restaurants cleaner than when they started.”

And Olivia Haist, concessions manager for Hersheypark, noted her park maintains oil quality for longer periods of time thanks to filtration and that’s a win not only for the environment but for savings all around in the Pennsylvania park.

“At the end of each year we get to see how our partnership has had a positive impact on efforts like reducing greenhouse gasses and saving in packaging,” Haist said.

These positives were all shared just last week at the annual Amusement & Theme Park Food Service Conference Trade Show hosted by Cedar Fair in Sandusky, Ohio. Towanda Crawley-Taylor (National Accounts Manager), Ben Gofton (Business Development Representative) and Melissa Smith-Hignite (VP of Sales and Marketing for the Cedar Point-area Franchise) were the Filta executives that met with a host of attendees to share how filtration saves not only time and money for kitchens but has also a huge positive impact on the environment and increases a park’s sustainability footprint.

Representatives from King’s Dominion, Carowinds, and Cedar Point all met with the Filta team in Ohio and the team is looking forward to sharing more about how filtration, filtration, filtration is the name of the game for winning in amusement parks.

To read the entire InPark Magazine feature, click here. To contact one of the Filta executives from the Ohio trade show last week, email Towanda at ttaylor@filta.com, call 866-51-FILTA, or go to www.gofilta.com for 24-hour live chat.

The post Amusement Parks Coast to Coast Go Green with Filta first appeared on Filta.

Since the pandemic began, the price of vegetable oil has more than doubled. Add in the supply chain issues generated with the Ukrainian/Russian conflict and there is some major trouble bubbling up in kitchen finances everywhere. However, there is a simple solution: micro-filtering the cooking oil using a service, such as Filta’s Active Fryer Management, which can stretch that precious commodity, providing a three-pronged win – win – win and a measurable competitive edge.

1. Save on Cooking Oil

Cooking oil filtration leads to a reduced overall oil consumption, allowing kitchen operators to spend less money on fresh oil, giving them a competitive advantage over a commodity that has become increasingly difficult to find. Filta’s proprietary micro-filtration system filters the cooking oil down to 3-5 microns (the size of a blood cell) and can potentially extend fryer oil life by up to 50%.

Reusing a perfectly fine product with plenty of life remaining in it is clearly more efficient from an economic and environmental perspective. Food can and does taste just as good when cooking oil is micro-filtered since the micro-filtration process removes the impurities and reduces the onset of chemical breakdown, resulting in consistent food presentation.

2. Reduce Waste

When commercial kitchens filter their cooking oil, they’re able to minimize waste by using less oil for cooking, which on the other hand means lessened carbon footprint on the environment. And the waste oil doesn’t really go to waste. After the oil has reached the end if its useful life, it is collected and sent to be recycled into biodiesel, providing an important new source of alternative fuel.

To quantify the environmental advantage, Filta provides an Environmental Impact Report (EIR) to interested customers. These EIRs take real data to show how the reduced waste can positively impact the environment. For example, Filta owners in California doing work in the fourth quarter of 2021 alone at just three venues (JT Schmid’s, the Honda Center, and UC Irvine Brandywine) yielded packaging savings, reduced greenhouse gas emissions, reduced fertilizers and pesticides for a total positive impact that was like planting nearly 3,400 trees. (422 trees from JT Schmid’s work + 1,117 trees from Honda Center impacts + 1,838 trees at UC Irvine Brandywine = 3,377, so nearly 3,400 total!)

With numbers like these and more and more businesses prioritizing environmental, social and governance (ESG), it’s clear to see why filtration is important.

3. Promote Kitchen Safety

No one wants a burn accident but sadly, that happens all too often in commercial kitchens nationwide with untrained workers rushing to do a dangerous job.

Consider that during one two-year period, emergency rooms treated almost 45,000 injuries among teenaged restaurant workers alone and nearly half of those injuries involved hot grease, according to the National Institute of Occupational Safety and Health (NIOSH). One of the last things any commercial kitchen operator wants is an employee accident.

When Filta comes in to service the fryers – whether filtrating or dumping – trained experts with proper equipment do the job, freeing up the kitchen staff for safer and more urgent jobs, preventing lost work time and increasing employee safety.

Cooking oil is a valuable resource but if not properly filtered it can be a major drain on your budget. Committing to filtering your fryer oil can potentially save you money and resources in the long run by extending the life of this critical ingredient in your foodservice operation.

The post 3 Reasons Why You Should Be Filtering Your Cooking Oil first appeared on Filta.

It all started during another hurricane four years ago, Michael, which caused devastation to the Florida panhandle near Gene’s home base in Tallahassee.

As the storm approached in early October 2018, Gene and his wife Dawn got an idea, along with their good friends Keith and Carla Whitfield. Dawn and Carla grew up together in Blountstown and were still committed, connected and active in their hometown. So, when they learned that their small hometown community just 50 miles west of Tallahassee was hit hard with no power or utilities and roads blocked, the Whitfield and Monteith families felt called to help.

They rallied a 5^th wheel, a 40-foot gooseneck trailer and loaded up with fryers, oil, and generators. They cooked at the corner of Main Street and Highway 20, the main intersection in Blountstown, and unofficial estimates are that they served 5,000 people in three days.

“We set up on that trailer and everyone just brought stuff from their freezers because they were hungry plus all that food was going to go to waste,” Gene explained. “I provided the fryers and oil, and people just came and ate. They couldn’t cook in their own homes and roads were blocked everywhere. It really felt good to provide some tangible help in Dawn and Carla’s hometown.”

Today, four years later, the Whitfield’s have the process down to a well-oiled system. They formed a non-profit food truck organization called Manna.Express and just pick up and go when the need arises. This is in addition to their “normal” day jobs, so it’s a real act of service to the larger community.

As Hurricane Ian was bearing down on South Florida, Manna.Express went into action and headed down to Fort Myers. Keith and Carla run the organization and Gene still sponsors the food truck’s fryers, donating all the oil then cleaning and recycling it for biodiesel fuel. When Filta HQ team learned of the Tallahassee non-profit and Gene’s donation for the Fort Myers expedition, they matched his donation.

For more information about how you can get involved or donate, please visit Manna.Express. To learn more about Filta’s services, visit www.gofilta.com for 24-hour live chat.

The post Filta Helps During Hurricane Ian Clean Up first appeared on Filta.

Every staff member is an investment in the business. A happy employee is a productive employee, so helping workers do their jobs more effectively should be one of the top priorities managers need to cultivate within their operations. Here are 6 ways to promote a positive work culture to attract new talent and improve employee retention:

1. Recognize and Celebrate Employee Successes

Recognizing employee successes can go a long way when it comes to boosting employee morale. Workers who feel appreciated are more likely to take ownership of what they do, feel motivated, and perform better. A designated “Employee of the month” program, a gift card, or even letting them write their own schedule for a week are just some of the ways to recognize and celebrate their accomplishments and dedication.

2. Offer Free or Discounted Meals

Everyone who has ever worked in a restaurant knows that it is a labor-intensive job that sometimes leaves very little to no time for breaks. Working on an empty stomach can be not only frustrating but also dangerous as the fast-paced, high-heat environment can take a toll on the body. That’s why making sure that employees are well-fed before their shifts can have a positive impact on their overall productivity. Many restaurants decide to offer free or discounted meals to ensure that their staff is properly nourished and ready to tackle a busy shift.

3. Invite Employees to an Outing

Giving employees a way to unwind, bond, and have fun is a sure way to improve morale. Restaurant operators can do so by inviting their teams to attend group outings and team-building activities, such as bowling, go-karting, and escape rooms.

4. Provide Regular Training

Restaurant menus often change based on the season. A great way to promote engagement in employees is to bring them closer to the food that they are preparing by providing them with the necessary training. Offering regular teaching sessions on how to prepare the items along with an opportunity to taste them is an example of that.

5. Encourage Communication

Do you let your employees voice their opinions or offer feedback? Creating a safe space for restaurant workers to communicate their needs or concerns can be a great way to boost morale as it will make them feel valued and appreciated. Restaurant managers can allocate time for that by setting up pre-shift meetings and line-ups where they communicate changes, define goals, and answer questions from the staff.

6. Outsource a Difficult and Risky Job

Working in the back of a restaurant requires intensive training as employees are expected to handle sharp tools, hot surfaces, and heavy objects. But sometimes even the most skilled employee can become injured due to a work-related accident. One of the best ways to demonstrate genuine care to your employees is to outsource a risky and unpleasant job, such as fryer cleaning. Maintaining clean fryers and changing cooking oil is one of the most difficult and dangerous jobs in a restaurant kitchen. Outsourcing the management of fryers and oil to companies like Filta is becoming more and more common as savvy operators not only understand the impact on food quality but also see an opportunity to improve employee safety and morale.

Employee turnover is a common problem across the food service industry but, while not easy, it is not impossible to overcome. By ensuring safe working conditions, a friendly environment, and opportunities for growth, restaurant operators have a better chance of retaining their employees.

The post 6 Ways to Boost Restaurant Employee Morale first appeared on Filta.

While delicious, turkey frying also has the potential to cause serious injury and damaging fire. If you plan to deep fry your holiday bird this year, be sure you know how to safely use your fryer and how to dispose of your used oil to protect yourself, your guests, and your home.

1. Keep outdoor fryers outside and off your deck, out of your garage, and a safe distance away from trees and other structures.
2. Make sure your turkey is completely thawed and dry before cooking. Ice and water do not mix with hot oil and can cause flare-ups.
3. Do not operate your outdoor fryer in the rain or snow.
4. Place your fryer on a level surface and never move it once it is in use.
5. Leave several feet of space between the tank and the burner when using a propane-fueled burner.
6. Follow the manufacturer’s instructions to avoid overfilling your pot with oil because the oil can ignite when it contacts the flames of the burner.
7. Smaller is better in this case. Choose a bird between 8-10 pounds max.
8. Never leave your fryer unattended.
9. Watch your temperatures. Cooking oil that is heated beyond its smoke point can catch fire.
10. Turn the off the burner before lowering the turkey into your heated oil. Once the turkey is submerged, re-ignite the burner.
11. Wear protective clothing such as goggles or glasses to shield your eyes and large oven or fryer mitts to protect your hands and forearms.
12. Always keep a grease-rated fire extinguisher close by. Do not use water or a garden hose on a grease fire.
13. Avoid stuffing your turkey or any water-based marinades.
14. Always keep children and pets away from your fryer.
15. Once finished, carefully remove the pot from the burner, place it on a level surface, cover it, and let the oil cool overnight before disposing of it.

The post 15 Tips on How to Fry a Thanksgiving Turkey Safely first appeared on Filta.

All these can be daunting questions but there are ways to break down these unknowns into bite-sized pieces.

Restaurant Labor Cost Percentage

Begin with estimating your total labor cost. A good rule of thumb is for your restaurant labor cost percentage to never exceed 30%. That is: you want to divide the total labor cost for the period by the total sales for the period. Multiply that number by 100 and you discover the restaurant labor cost percentage. Basically, for every $10 in sales, your labor should cost you no more than $3. (Keep in mind a fine dining restaurant will have a higher labor cost percentage than a quick-serve location.)

Once you understand where you’re spending and what that labor cost percentage is, you can begin to be properly informed about finding ways to trim costs and save money.

1. Turn-Over is a Killer

It’s no secret that restaurants typically have a high employee turnover rate, but it’s a cost killer. Every time you lose a worker, management must not only invest time, money, and energy into the hiring process, but once a new employee is hired, there’s downtime built in to train and acclimate that worker.

It’s ideal to keep your team happy and, therefore, not quitting. A few good ways to keep morale high include solid staff retention techniques like recognizing high performers with a free meal, public kudos, or paid time off. Various team-building events outside normal work hours can also add positively to the work atmosphere.

2. Cross-Train to Recognize Skills and Talents

Happy team members perform well – and everyone has their own unique skills and talents. One server may love running the line while another only wants to interact with customers. If you play up each person’s strength, not only will they be happier because they’re enjoying the task at hand, but it’s also highly likely they’ll be more efficient and faster.

Cross-training is critical to learn what people like and what tasks they’re good at performing. In addition to the individual morale-boost aspect, if you’ve proactively cross-trained your staff, they’ll be able to step in when a worker calls out sick or you experience an unexpectedly busy time. These challenging times can be effectively mitigated with proper staff cross-training.

3. Invest in Automation – Scheduling, POS and More

Nothing will ever take the place of a smiling worker serving food, but there are many restaurant tasks that can – and should be – automated.

Many software programs exist to help automate scheduling. Automated scheduling can prevent mistakes like giving an open shift to a worker who’s already had 35 hours for the week thus bumping them to a costly overtime rate when the open shift should have gone to the worker with only 25 hours for the week. Using historical data, scheduling software can also forecast busy periods, predict how the weather might affect restaurant traffic, and factor in the impact of holidays and day-of-the-week schedules.

Restaurants that invest in a mobile POS can realize significant labor reductions. Because mobile POS systems can allow staff to take orders tableside or directly in line at a QSR, this increases efficiency, turns tables faster, and improves employee productivity – all of which of course lower labor costs.

4. Outsource to the Experts

You probably wouldn’t ask an accountant to rewire the fuse box just like you likely wouldn’t ask a plumber to make a presentation to your investors.

Similarly, there are many restaurant tasks that are just too specific for your employees to perform – pest control, electrical, plumbing, and oil/fryer management all come to mind. Some of these tasks are either too specialized, dangerous, time-consuming, and risky – or all of the above – for your team members to implement.

Dumping hot grease from the fryer has inherent dangers and it is just not worth the safety risk for employee injury when there are vendors that specialize in fryer management. A company like Filta has the expertise and the equipment to quickly and effectively filter oil to make it last longer (increasingly attractive cost savings to restaurants) and then when the oil is no longer useful, remove it safely. Additionally, Filta’s proprietary method can remove that oil and ensure it is recycled for biodiesel fuel, a feature that’s quickly gaining in popularity for its obvious green, sustainable benefits.

The post 4 Ways to Reduce Labor Costs in Restaurants first appeared on Filta.

What Exactly is Biodiesel Fuel?

According to The Office of Energy Efficiency & Renewable Energy, biodiesel is a “liquid fuel produced from renewable sources, such as new and used vegetable oils and animal fats, and is a cleaner-burning replacement for petroleum-based diesel fuel. Biodiesel is nontoxic and biodegradable and is produced by combining alcohol with vegetable oil, animal fat, or recycled cooking grease. Like petroleum-derived diesel, biodiesel is used to fuel compression-ignition (diesel) engines. Biodiesel can be blended with petroleum diesel in any percentage, including B100 (pure biodiesel) and, the most common blend, B20 (a blend containing 20% biodiesel and 80% petroleum diesel).

What Vehicles Run on Biofuel?

Just last month, England’s Royal Air Force (RAF) powered a 90-minute flight with fully sustainable fuel. As the BBC reported, the RAF said that waste-based fuels used in the mid-November flight, including cooking oil waste, could reduce carbon emissions by up to 80%. Various decision-makers called the flight a “breakthrough moment,” a “huge step for sustainable aviation,” and an “important milestone…and technological first for the RAF alongside our industry partners.”

Just this week, CNN reported that the EPA here in the United States finalized and released more stiff pollution standards for heavy-duty vehicles like large trucks, buses, and delivery vans beginning with the model year 2027. Essentially, these higher emission standards are forecast to reduce soot and smog and eliminate nitrogen oxides by nearly 50% by 2045. The EPA’s ruling is the first update in more than 20 years (since 2001) and is 80% stronger than the current standard.

Earlier this year, the railroad giant, Union Pacific Railroad, announced it would begin using biodiesel blends in a new collaboration to move toward low-carbon fuel with a goal of reducing diesel consumption by 20% by 2030.

As of this writing, there are a handful of vehicles available that can run on biodiesel (B20) fuel. They range from the Cadillac Escalade, Chevrolet models including the Silverado, Suburban, and Tahoe, and GMC’s Sierra and Yukon models. The complete list of fuel-efficient 2023 vehicles can be found here.

How Does Filta Fit In?

Filta Environmental Kitchen Solutions’ key services, FiltaFry and FiltaBio, include micro-filtering cooking oil until it can no longer be used, then removing it from commercial kitchens to be recycled into biodiesel. Because this is an integral part of Filta’s day-to-day business model, technicians are set up for success to collect waste cooking oil, alleviating that task from workers in commercial restaurants and kitchens across the globe. Filta is proud to be on the cutting edge of sourcing the valuable resource of waste cooking oil from thousands of commercial kitchens globally to fuel this transition.

And to put metrics to the positive impact, Filta regularly generates information for its clients detailing the exact effect of their cooking oil recycling efforts on the environment. Called an Environmental Impact Report (EIR), this valuable piece of information documents the amount of cooking oil saved for a variety of clients in sectors from large arenas, government facilities, corporate cafeterias, educational facilities, hospitals, and others.

The post Biodiesel for Vehicles – Trains, Planes, and Automobiles first appeared on Filta.