Eating out or ordering takeout could help fight climate change, thanks to changes in the energy markets. Waste oils from the hospitality sector, such as the vegetable oils used for cooking, are now seen as a viable alternative to traditional fossil fuels. Some restaurants are even working with regional collectors and traders who have contracts with the energy industry for the oil. companies Like Oil collection Northampton working with restaurants, oil consumption companies and takeaways to ensure a continuous supply of feedstocks into the energy market.
This new trend is due to changes in regulations that prioritize the repurposing of waste products as energy feedstocks. It’s part of Europe’s “Green Deal” commitment to funding post-coronavirus recovery.
Used cooking oil (UCO) is one of the big winners in this shift. Waste oils are now being blended into the energy mix for use in road transport, marine fuels, and other diesel applications. Europe imports around 1.4 million tons per year of used cooking oils from Asia, the Middle East, and the Americas. The Renewable Energy Directive (RED) could see demand soar to around 11 million tons per year by 2030.
Used cooking oils are high in greenhouse gas savings, making them an attractive energy feedstock. They have a greenhouse gas saving level of 87%, compared to around 60% for other related products. They are expected to compete head-on with more traditional crop and animal fat-based products that have dominated the European energy market.
Hydrotreated Vegetable Oils or HVO are another segment where used cooking oils are expected to play a more significant role. HVO can be produced from any vegetable oil, animal fat, or used cooking oil. Transport companies have been looking at HVO as a way of increasing their green credentials since it produces very low carbon. Uncertainty over future supply is expected to lead to increased price volatility and therefore further underlying the need to manage the risk appropriately.
Governments see waste oils as a way of tackling the issue of climate change, and they have a bright future in the energy sector. Waste oil collectors must continue to work with restaurants and takeaway outlets to ensure a continuous supply of feedstocks into the energy market. There are many environmental benefits to UCO, and they are quickly becoming a large-scale energy source. So the next time you dine out, you will be doing your part to reduce the impact of climate change.
To sum up, here are the key takeaways from this article:
- Waste oils from the hospitality sector are now being repurposed as a viable alternative to traditional fossil fuels.
- Used cooking oils (UCO) are high in greenhouse gas savings and are now being blended into the energy mix for use in road transport, marine fuels, and other diesel applications.
- Europe’s “Green Deal” commitment to funding post-coronavirus recovery is one of the driving forces behind this shift towards waste oils as an energy source.
- Hydrotreated Vegetable Oils (HVO) can be produced from any vegetable oil, animal fat, or used cooking oil, and are expected to play a significant role in the energy sector.
- Governments are prioritizing waste oils as a way to tackle climate change, and waste oil collectors must continue to work with restaurants and takeaways to ensure a continuous supply of feedstocks into the energy market.
- By dining out or ordering takeout, you can play your part in reducing the impact of climate change.