Urban Biofuels Initiative Final Report: A Guide for Coordinating a Fryer to Fuel Collection Program in Combined Urban/Suburban Areas 1 TABLE OF CONTENTS I. Executive Summary..............................................................................................................................5 II. Introduction...........................................................................................................................................8 A. Objectives .............................................................................................................................................8 B. Participating Organizations...................................................................................................................9 Local Commercial Food Service Facilities........................................................................................9 Energy Alternative Solutions, Inc. (EASi) ........................................................................................9 Salinas Tallow Company ...................................................................................................................9 Coast Oil ..........................................................................................................................................10 City of Santa Cruz Public Works.....................................................................................................10 Ecology Action of Santa Cruz .........................................................................................................10 C. Restaurant Grease 101 ........................................................................................................................11 Types of Restaurant Grease .............................................................................................................11 Uses of Grease in Santa Cruz...........................................................................................................12 D. Regulation of Restaurant Grease in Santa Cruz and Beyond .............................................................13 E. Value and Cost of Certain Restaurant Greases...................................................................................14 III. Structure of the Pilot Project...............................................................................................................16 A. Initial Scoping and Evolution .............................................................................................................16 B. Revised Workplan...............................................................................................................................18 Phase I - Project Design...................................................................................................................18 Phase II - Partnership Recruitment ..................................................................................................20 Phase III - Implementation...............................................................................................................21 Phase IV - Stakeholder recognition, Kick Off and Publicity...........................................................23 Phase V – Documentation................................................................................................................23 C. Making a Decision: Government Collected & Produced VS. Commercially Collected & Produced 23 D. Developing a closed loop system........................................................................................................26 E. Initial Data Collection (Restaurant Surveys) ......................................................................................26 Survey Results .................................................................................................................................26 F. Stakeholder Recruitment.....................................................................................................................28 Government Agencies......................................................................................................................28 Biodiesel Production Facility...........................................................................................................29 Liquid Waste Haulers ......................................................................................................................29 Food Service Facilities.....................................................................................................................29 Fuel Blending and Distribution........................................................................................................30 IV. Implementation and Operation ...........................................................................................................31 A. Setting up the Collection System........................................................................................................31 B. The City of Santa Cruz Municipal Wharf...........................................................................................32 Scotts Valley Center ........................................................................................................................34 Capitola Mall ...................................................................................................................................35 Downtown Santa Cruz .....................................................................................................................36 V. Pilot data .............................................................................................................................................38 A. Quantity of fryer oil collected/time period .........................................................................................38 B. Quality of fryer oil collected...............................................................................................................40 C. Estimated Emissions Reductions ........................................................................................................42 Method 1 – EPA Diesel Emission Quantifier..................................................................................42 2 Method 2 – City of Santa Cruz Estimates........................................................................................43 Method 3 – Fryer to Fuel Program-wide emission reductions ........................................................44 Discussion........................................................................................................................................44 D. New Diesel Emissions Standards .......................................................................................................45 VI. Looking Forward ................................................................................................................................47 A. Leverage Resources to Reduce Costs of Fryer to Fuel Diesel to Public Fleets..................................47 B. Provide Financial Incentives for Participating Kitchens ....................................................................47 C. Explore Brown Grease as Possible Feedstock- Goslyn ......................................................................47 D. Expand Program to Tri-County Area..................................................................................................48 E. Promote the Program Widely..............................................................................................................48 F. Follow-up Report................................................................................................................................48 VII. Conclusion ..........................................................................................................................................49 APPENDICES Appendix A. Fryer to Fuel Best Management Practices (English/Spanish)..................................52 Appendix B. Fryer to Fuel Poster (English/Spanish)....................................................................54 Appendix C. Logo .........................................................................................................................56 Appendix D. Sample Press Release, Articles Written by the Press ..............................................57 Appendix E. Biodiesel Use Proposal and FAQ for Fleet Managers.............................................65 Appendix F. Participating Restaurants .........................................................................................72 Appendix G. Fryer to Fuel Application.........................................................................................73 Appendix H. Fryer to Fuel Contract..............................................................................................74 Appendix I. Window Decals........................................................................................................76 Appendix J. Survey Data (Excel Data) ........................................................................................77 Appendix K. Sample Survey .........................................................................................................81 Appendix L. Contact Information for Program Partners ..............................................................85 TABLES Table 1. Original Work Plan.........................................................................................................................16