The crew from BioTour made a stop on ASU’s Tempe campus today to promote sustainable living, biofuels, and solar energy. They welcomed everyone to take a tour of their bus and eagerly answered everyone’s questions. As I walked up to the bus I was immediately welcomed by BioTour co-director Ethan Burke and asked if I’d like a tour.

Their bus is powered by waste veggie oil (wvo) which they collect from restaurants in whatever town they happen to be in that day. Ethan said they usually stick to Chinese restaurants because they have the highest quality oil (i.e. it is changed frequently as opposed to used and reused and used again at a fast food chain).

The first thing Ethan showed me is the side of the bus where they suck the oil from grease traps and filter it into storage tanks. He said they are working on better ways to filter the oil because the filters clog a little too frequently. One solution they are looking into is using a centrifuge to achieve better filtration.

Next he showed me the actual tanks they have mounted under the bus. These tanks are heated to thin out the oil making it closer to the viscosity of diesel fuel which is more more fluid than veggie oil when at room temperature. Before they can even run off of wvo it has to reach at least 160 degrees before it can be injected in the engine. They have to start the bus on biodiesel and then switch over to the wvo once it’s hot enough. The switch over is very seamless and can be done while moving.

I asked if they ever have trouble finding enough restaurants to get oil from and he said every once in a while they do but that it’s usually not a problem. They’ll use biodiesel or even regular diesel to get them to their next wvo pickup.

So after seeing where they suck up the oil and store it Ethan took me up to the front of the bus where the engine cover is open, exposing the modifications they’ve made. Unlike biodiesel, which doesn’t require any engine modifications, to run off of wvo a few things have to be done. Since they have to warm up the engine on biodiesel before switching over to wvo a system must be installed to do the actual switching. Also heated tanks need to be installed and heated fuel filters. In the picture on the right you can see they use the heat from the engine’s coolant system to heat the fuel filters. These filter out anything in the oil larger then 20 microns. I asked how long they can go before these clog up and Ethan said they can usually go just over 2,000 miles before they have to change them. That’s one reason they are looking at better pre-filtering so that they can get more life out of these filters. So basically that’s it, after leaving these filters the clean wvo is injected into the engine and off they go.

Quite a few people were asking if the wvo has caused any engine trouble, and being that this is an old bus (1989) Ethan explained they’ve had a few breakdowns, but these weren’t related to the wvo system. I believe he said the steering went out once, and a few other things, but the engine is still running strong.

That was about it for the nuts and bolts of how things worked, Ethan was surrounded by curious onlookers asking about how it all worked, so I headed inside the bus to take a look around. In the bus I ran into Alan Palm who is the other co-director. He was telling stories of their adventures to a few people that were already inside. I caught part of a story about when they broke down and someone that worked for an oil company towed their bus to his house and let them stay for a week while they fixed it.

So this is where they live all year long, touring the country, visiting schools, colleges, and community gatherings. They are continually giving presentations and tours on sustainability on these visits. They drive around 40,000 miles a year and have so far visited 42 states. The two other crew members who I didn’t get to talk to are Fernando Austin and Jenny Sherman. Check out their website where you can get tons more information about their mission, what they do, and even a blog.

BioTour is a journey that aims to enliven the Sustainability Movement while exploring the depths of America—the people, land, and cultures. BioTour addresses the vital issues of climate change, environmental degradation, and peak oil while presenting pathways toward sustainability in renewable energy, active democracy, and understanding the interconnectedness of all living things. www.biotour.com

While skimming the latest headlines this morning I noticed this column in the Arizona Replublic about algae. It was written about ASU Professor Mark Edwards who had just contributed a post to AzSustainably on Tuesday. The republic also published a quote from Edward’s synopsis of his book off this site. So after the initial excitement of seeing AzSustainably.com’s address in the Republic I read the actual article and it was very interesting.

Basically it was about how Algae could help diversify Arizona’s economy by sparking new types of manufacturing here.

While algae won’t replace major sectors, the organisms could help diversify the economy and spark new kinds of manufacturing. Their byproducts, for example, can be used in jet fuel, medicine, makeup, beer and pet food.

A few local companies already are harvesting algae commercially.

“We have a huge competitive advantage here,” said Edwards, a food-marketing expert, who added that Arizona could have a “green gold rush.”
Full Article at azcentral.com

If you’ve been to ASU’s main campus you’ve probably seen all the trees full of fruit and maybe assumed the school was using it in it’s cafeterias around campus. I guess not because I just ran across an article saying that some student groups have begun harvesting the fruit to be used around campus. I think it’s great that they are doing this and I hope it’s something that sticks. It makes sense that you’d use the fruit that growing right here. There is a good variety of trees there, navel, Seville and blood oranges, cumquats, limequats, lemons and pecans which are all organic. Thanks to the student group VegAware for doing all the hard work to make this happen!

Here’s the article about it at eCollege Times

Mark Edwards, PhD, Arizona State University

Burning 100 million tons of our primary food for fuel is unsustainable and wastes non-renewable resources, especially water. Growing massive amounts of corn represents ecological suicide as it drains trillions of gallons of non-replenishable groundwater, spikes food and fuel prices, decimates food exports and threatens millions with starvation from a food cascade.

Biowar I inflicts costs, casualties and catastrophe in a magnitude far greater than a conventional war. Taxpayers are forced to pay $43 B annually to subsidize erosion and pollution of our air and water for a tiny, 2.4%, replacement of foreign oil. America has insufficient disposable cropland, water or energy to waste on a policy that fails its objectives.

Compared with biofuel alternatives:

• Corn requires more water, land, fertilizer, herbicides and pesticides

• Severely pollutes air, soils, rivers, lakes and well-water

• Degrades and erodes soils at the rate of 6 tons per acre

• Grows slowly and produces a low energy biomass yield, 3%

Corn ethanol is not sustainable. It consumes too much water, land, fertilizer and energy. The direct and indirect costs of the ethanol industry are neither sustainable nor sensible for farmers, consumers, taxpayers or food support recipients.

Biowar І offers sustainable alternative to corn ethanol, algae which does not compete for food cropland, uses 0.001 as much water and creates an ecologically positive footprint. Algae is over 30 times more productive than corn and can be made into higher value products such as jet fuel and green diesel. The coproducts from algae, proteins and carbohydrates, may have more value for food, medicines, animal feed and low energy input fertilizers than the oils used for making jet fuel. See more about Biowar І at www.biowar1.com .

• Biowar I Summary and FAQ

ASU’s Global Institute of Sustainability was profiled on NBC Nightly News last night. Thanks to Danp for sending this story in.