The process all starts at restaurants like this one, Pizzaiolo in Oakland. Currently, a few hundred restaurants contribute to the program, amounting to 100 tons of compostable food waste that gets delivered to the EBMUD facility every week to be anaerobically digested to produce methane.
Restaurants in nearby Alameda, Contra Costa, and San Francisco counties generate 1,700 tons of food waste each day, giving the program a lot of potential for expansion, according to Dave Williams, the director of wastewater at EBMUD.
A bill signed in 2006 by California Governor Arnold Schwarzenegger requires the state to limit greenhouse gas emissions to 1990 levels by the year 2020. Processes like the one EBMUD is testing could help the state achieve that goal, said Williams.
August 31, 2009 4:00 AM PDT
Photo by: James Martin/CNET
| Caption by: James Martin
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