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Chick-fil-A taps into the biofuel trend by turning fry oil into dieselChick-fil-A taps into the biofuel trend by turning fry oil into diesel

Partnering with Darling Ingredients, the quick-service restaurant is finding an eco-friendly solution to the oil shortage

Holly Petre, Assistant Digital Editor

March 23, 2022

1 Min Read
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Chick-fil-A announced Monday it would be partnering with Darling Ingredients to turn its used cooking oil into renewable transportation fuel.

"At Chick-fil-A, we are committed to caring — and that includes caring for others through our food and caring for our planet," said Rodney Bullard, vice president of corporate social responsibility for Chick-fil-A, Inc. "Our innovative partnership with DAR PRO Solutions helps us be responsible stewards of the resources at our restaurants and allows us to support the future of renewable transportation fuel — all while positively influencing the communities we serve." 

According to Darling, the finished renewable fuel can reduce greenhouse gases by up to 85% after being processed through its Diamond Green Diesel Venture as diesel. In 2022, the brand is estimated to produce 700 million pounds of renewable diesel.

This announcement, though not specifically tied to the war in Ukraine, comes amid rising gas prices due to the conflict in Eastern Europe.

"We admire Chick-fil-A's commitment to reducing food waste and are proud to be part of a solution that keeps food waste out of our landfills while delivering a renewable fuel that reduces GHG emissions," said Sandra Dudley, Darling Ingredients executive vice president, renewables, and U.S. specialty operations.

In the past, the demand for biofuel rose dramatically during periods of soaring gas prices. In 2008, restaurants were often victims of grease theft by “fry crooks” who saw the valuable cooking oil as good as gold for resale.

Chick-fil-A currently has more than 2,700 stores across the U.S.

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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