Who would have thought that Louisiana and its colorful cuisine would be the source of the airline industry’s next biofuel? Oddly enough, used cooking oil that went into making catfish and cracklings in Louisiana restaurants is now being collected by one Dutch airline for the purpose of powering its transatlantic flights.
KLM initiated the project recently as an experiment to see if it could reduce its carbon footprint with a more eco-friendly fuel. For the next six months, its new jet fuel mixture—which is made of 25 percent of Louisiana’s used cooking oil and 75 percent traditional jet fuel—will be tested on a few dozen of the airline’s roundtrip flights between Amsterdam and New York City.
The BBC reports that KLM’s biofuel can actually reduce carbon emissions by up to 80 percent.
While the effort to find less environmentally-detrimental means of air travel is always commendable, testing the efficacy of fuel while soaring high above the Atlantic Ocean seems a touch dicey. Nonetheless, so far it’s posed no problems—aside from the fact that the fuel smells exactly like fast food.