We began selling SeQuential biodiesel by the five-gallon jug out of the back of a pick-up truck.

In many ways, our company was born in the same place our products begin: the back of a restaurant. Mazzi’s Italian eatery to be exact—the Eugene, Oregon pizza shop where Ian Hill and Tyson Keever first met in 2001. The pair shared a passion for the environment, and quickly struck up a friendship over a love for the outdoors and strong belief that there had to be a better way to create energy without harming the planet. SeQuential was formed a year later.

Early on, we sold homemade biodiesel by the barrel from a pickup truck. After thousands of miles on the road and hundreds of relationships forged, we’ve opened a pair of gleaming fueling stations and a clean, low-emissions refinery that’s created more than 25 million gallons of biodiesel. And we’re replicating our model across the west—into Washington, California, Idaho, Montana, and Nevada.

Strong partnerships with Pacific Biodiesel, Tyree Oil and Star Oilco, and customers such as Kettle Foods and Burgerville helped us become what we are today—an innovative, conscientious maker of local, responsible bioproducts that are helping build a better energy model for the future.

We’re now one of the only domestic producers of biodiesel that handles the process from beginning to end: collecting used cooking oil, refining it into biodiesel, and refueling vehicles, fleets, fuel stations, and our local communities.