soon it'll be lunchtime at her kiosk, la frite avelinoise. >> this load is ready in six minutes. potatoes are cooked twice in the oil, to make them extra crispy. aurÉlie uses 100 liters of oil a week. for two years, she's been donating her old, leftover oil. >> recycling our waste is important to us. it's a huge issue with fast food restaurants. the project is right here in our community. it's good for the environment and creates jobs. so there are only advantages. >> carlo battiato works for the non-profit company gecco. he comes every two or three weeks to aurÉlie's kiosk and picks up the old oil. carlo's employer makes it into biodiesel. >> the french fry stands are the biggest donators of oil in the north. like today. then it's school cafeterias. we get some from places like hospitals, but people eat less french fries there. >> carlo takes the old oil directly into the filtration building. there, it's put through several cycles in different machines that filter out potato remnants, other residues and water. michel millares set up the non-profit company 15 years ago. in the la

soon it'll be lunchtime at her kiosk, la frite avelinoise. >> this load is ready in six minutes. potatoes are cooked twice in the oil, to make them extra crispy. aurÉlie uses 100 liters of oil a week. for two years, she's been donating her old, leftover oil. >> recycling our waste is important to us. it's a huge issue with fast food restaurants. the project is right here in our community. it's good for the environment and creates jobs. so there are only advantages. >> carlo battiato works for the non-profit company gecco. he comes every two or three weeks to aurÉlie's kiosk and picks up the old oil. carlo's employer makes it into biodiesel. >> the french fry stands are the biggest donators of oil in the north. like today. then it's school cafeterias. we get some from places like hospitals, but people eat less french fries there. >> carlo takes the old oil directly into the filtration building. there, it's put through several cycles in different machines that filter out potato remnants, other residues and water. michel millares set up the non-profit company 15 years ago. in the la