Using strains of nonpathogenic bacteria, Grease Biodigest transforms fatty cooking residue into water and trace amounts of CO2. The process uses an automated pump that operates after business hours, releasing a liquid that contains the bacteria. Once in contact with the grease, enzymes break it into fatty acids. Then the bacteria absorb the acid, metabolize it and turn it into water.

"I call it blue-collar high-tech," says Anderson. "It's a high-tech approach to what used to be an everyday problem."

Anderson, 66, began Envirogenesis seven years ago after purchasing the biotechnology from researchers at the University of California — Irvine. Today, Envirogenesis serves 36 large restaurant chains, including McDonalds, Taco Bell, TGI Friday's, Olive Garden, Cheers, Bennigans and Outback Steakhouse.

he nine-employee business generated just $310,000 in revenue last year. But with 700,000 restaurants nationwide, Anderson believes his business has great growth potential. The Securities and Exchange Commission recently approved Envirogenesis' plans to go public, and Anderson is trying to raise enough money to franchise the company.

With $1.5 million of his own money invested in the company, Anderson says it has been a labor of love. "I'm a believer in this product and what it can do to help the environment," he says. "I love to fish and my grandchildren do, too. If we keep going and destroying our waterways the way we have been, our kids aren't going to be able to fish."

— MA