County hybrid electric cars to reach 100 miles per gallon
Date: June 11, 2009
by: Loren Mayo | Staff Writer
After a $45,000 donation by Florida Power and Light to cover the cost of Hymotion lithium-ion battery conversion, four standard hybrid-electric vehicles owned by Sarasota County will have the capability to charge when plugged in to any standard 110-volt outlet.
Pam Rauch, FPL vice president of external affairs, joined Sarasota County Commission Chairman Jon Thaxton and County Commissioner Shannon Staub Wednesday, June 10, at the Sarasota County Administration Center to celebrate a clean-energy partnership as part of Sarasota’s “Roadmap to Sustainability.”
“FPL is proud to provide this advanced plug-in hybrid electric technology to help Sarasota County fulfill its mission to build a sustainable community from the inside out,” Rauch said.
With 100 miles of gasoline per gallon, converted vehicles can improve fuel economy by 40 to 60% than that of a standard hybrid. The vehicles also are capable of reducing the carbon emissions by more than half and take advantage of off-peak electricity generation by charging overnight.
The “Roadmap to Sustainability” combines environmental, societal and economic initiatives that aid in the construction of a sustainable community — the overarching theme of the Sarasota County Comprehensive Plan.
Currently 0 Responses
- May
23 Ladies' Night at Darwin's on 4th
9:00 pm - May
24 Open House with Artist Nancy Hall: Fourth Fridays
5:00 pm - 9:00 pm - May
24 Meetings with Ancient Ones - Messages, Guides and Readings
7:30 pm - 8:30 pm - May
24 Fridays and Saturdays: Twinkle!
8:00 pm - 10:30 pm
-
Jolly good fellow
05/23/13
Just as Observer advertising representative Bob Lewis loves to garden, he also cultivates relationships with all of his co-workers and clients. -
Going for the gold
05/23/13
Sisters Francesca and Elizabeth Martel returned victorious Monday, May 20, after a weekend at the Special Olympics of Florida State Summer Games, in Orlando. -
Culinary roots
05/16/13
Trevor Kunk is the chef de cuisine at Blue Hill in New York City’s Greenwich Village, which the James Beard Foundation just named "most outstanding restaurant."
