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Vege Power: How One Surfer Owned His Wave-Miles Guilt

It’s 10:30am on a Tuesday and Matt Jenks is pulling up outside Japanese restaurant Jitsu in lower Stuart Street, Dunedin, parking his bike and heading inside with a 20-litre container to drain the kitchen of its used vegetable oil. It’s a 10-minute side-trip on his way to work at Dunedin Hospita
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