By Zack Seward
Rochester, NY – Critics of corn ethanol say it's wasteful at every step. But what if, instead of corn, you could make the biofuel from another American bumper crop: rotten food.
That's the premise on which Epiphergy was founded.
"It's the stuff that's on the salad bar at the end of the day," says Epiphergy founder and CEO Graham Fennie. "You name it, we get it: it could be a dented can of baked beans, it could be moldy onions, we don't really care."
