• LOCAL

    RELIABLE

    RESPONSIBLE

Transforming Waste Into Energy

Based in central Vermont, Black Bear Bio collects and recycles cooking oils from all corners of the state and neighboring New Hampshire and New York. We service all major ski resorts, country clubs, farm-to-table restaurants, diners, fast food chains and country stores across Vermont. There is nothing too small or too large.

In addition to collecting used cooking oil, we use our food grade vacuum trucks to haul distillery and brewery waste to anaerobic methane digesters to be turned into a clean source of electricity.

  • Personalized service

  • Timely pickups

  • Year-round service

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Vermont-based, Vermont-focused.

We are committed to serving our local community! As locals, we understand that as the seasons change, your needs will, too. We offer a clean, professional and timely service that adapts with your needs throughout the year.

Serving Vermont is what we do best.
Our dynamic team is centrally-located, responsive, and equipped for all seasons. We are proud to partner with hundreds of businesses across the state in the collection and recycling of their oil.

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Pros

Black Bear Biodiesel has always exceeded any of the expectations that we may have had in the processing of our used oil. They’re professionalism allows us to guide references towards them above any others.

Kevin K.
Three Penny Taproom

Sustainability

Black Bear Biodiesel is one of the best and easiest professional relationships we’ve made in over 12 years of business. It has been effortless for us to utilize their services and in turn their work has solved what can often be a difficult issue for restaurants to address: the sustainable disposal (or in this case re-use) of what for us is just a waste product. Our industry is an up-hill battle towards any kind of real sustainability and earnest community inter-connectedness and we are incredibly thankful to have found someone to work with that has made it their priority to partner with us to achieve these goals.
Wes Hamilton
Mad Taco