Abstract: To address the issue of high CO₂ emissions caused by the extensive use of traditional fuels such as white oil, liquefied petroleum gas (LPG), and liquefied natural gas (LNG) in non-pipeline gas-covered areas for catering,a solution involving the blending of biodiesel produced from waste cooking oil with white oil was proposed to create abiodiesel blend fuel alternative. The carbon emission accounting model results indicate CO₂ emission factors (EF) of 69.49, 65.62, and 55.92 kg/GJ for white oil, LPG, and LNG, respectively. When the biodiesel volume fraction in the biodiesel blend fuel reaches 6%, its EF is lower than that of LPG; when the biodiesel volume fraction exceeds 20%, its EF matches that of LNG. Based on an estimated catering market capacity in a certain city, full-scale implementation of the B30 blending solution could reduce annual CO₂ emissions by approximately 95 kt. To tackle market disorder, cost disadvantages, and storage and transportation risks in the promotion of biodiesel blend fuels, a systematic institutional framework encompassing standard leadership, economic incentives, technical support, and source control was proposed.

Key words: biodiesel blend fuel, fuel in the catering industry, biodiesel, white oil, liquefied petroleum gas, liquefied natural gas, CO₂ emission factor