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This seems like a lot of work for, honestly, about 2 mpg. I mean you have to get the methane from somewhere too, which means you may have to sequester it. This would not be a problem if you had a commercial kitchen (Scientific American covered this as a 3rd world energy source a few months ago) but I don't think you're going to produce a cubic meter of uncomp methane gas each day for your morning commute...
...unless you eat a lot of Mexican food.
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He gave me a dollar. A blood-soaked dollar.
I cannot get the spot out but it's okay; It still works in the store
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