Coal rolled in energy stakes
Renewable energy has, for the first time, surpassed coal in supplying the UK’s electricity for a whole quarter, the Financial Times writes.
According to the paper, the high performance of renewable energy for the three months from April to June, was due to both more wind and sun and more turbines and solar panels having been installed.
Gas-fired power stations provided the most electricity – 30% – with renewables second.
Nuclear power was third with 21.5% and coal fell back to fourth with 20.5%.
The gap could widen too because ageing nuclear and coal stations have been closing while more renewable energy has been being rolled out.
Divestments bite
Superannuation funds and other institutional investors are running from fossil fuels, hitting coal and oil companies who are facing a divestment movement gone mainstream.
The Globe & Mail reports investors managing some $US2.6 trillion in assets have signalled their intention ot shift focus from fossil fuels.
The paper cites a paper released at a United Nations climate session this week.
The Globe & Mail says resources companies could face more bad news this week when the international Financial Stability board releases a seminal report on the risk “stranded assets” – long-term investments rendered uneconomic – could pose to the global banking and superannuation system.
But there may be some hope for coal
Meet Jeff Field, who runs one of Britain’s last coal-fired fish and chip shops.
The Express reports that Field has vowed to keep on frying the traditional way using a pre-war Frank Ford coal-powered range because customers love the way the food it produces tastes.
“It’s the only way,” he tells the paper. “It runs so fast. You can cook 10 times quicker than on gas.
“People come from miles around.”
But wait, as the ad says, there is more.
It turns out Americans love the taste of coal-fired food too.
According to authoritative food site Munchies.com, Americans love the black rocks for adding the heat to their pizza ovens.
The site quotes the Boston Globe which says the interest in coal-fired pizza has resulted in a newfound interest in anthracite coal, a variety that allows for the hottest flames when burned.
