continued — “The mechanical trick is the veggie oil has to be at a certain temperature in order for it to flow,” White said. “The grease is not going to hold at 150 degrees, so you have to heat the veggie oil with diesel fuel and the integrated system for it to hold.”
White said this new move fits into White Management’s mission to continue to go green, with an already all-green restaurant at Creo, where they used mainly compostable, low-carbon footprint items instead of using paper.
“It’s one of the many initiatives we have to be a more responsible company,” White said.
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