Frying Green? What does that even mean?

filtaFrying Green?  Is that even a thing?  The simple answer is YES!  But first, some background…….
In a location that serves fried food, it is not uncommon to see a commercial kitchen that discards their cooking oil pre-maturely, or without the oil ever being filtered.  This waste is often unintentional and unnecessary, but there are instances where employees, not knowing how expensive each gallon of oil really is, will discard the oil rather than filtering so that they can clock out and get on with their evenings.  Sometimes the effects of this aren’t ever realized or understood by the customer, and other times it is only recognized after the bill has been received and paid (a much higher amount than normal).
From the farm to the table, most people never consider what it actually takes to get oil to a fryer and the impact it has on the environment.  On the farm, you see land, lime, pesticide, fuel and water consumption.  During it’s production, we see large amounts of power being used to clean, cook and de-hull the feed stock (soybeans for example), they are then processed and packaged for delivery.  Transport requires energy and fuel consumption as well.  It is easy to see that there is a definitive, and costly, carbon element to creating cooking oil.
So again, Frying Green, what does that mean?  At Filta, there is a commitment to not only ensure our customers oil life is being handled as efficiently as possible, but also to be good stewards for the environment.  Reducing the amount of oil that is used in a kitchen can have a significant effect in reducing a kitchen’s carbon footprint.  Filta franchise owners provide their customers with an Environmental Impact Report (which can be seen at http://www.gofilta.com/go_green/environmental-report ) that helps them to understand how much oil is saved (can be by visit, by week or by month) and what their exact reduction is in their carbon footprint.
This report, and Frying Green in general, has been incredibly well received by customers in the restaurant industry, at major colleges and universities, at nationally renowned hospitals and hospital chains, grocery stores, and stadiums and arenas, all who are trying to do their part for the environment.