Used cooking oil (UCO), commonly called waste cooking oil or recycled cooking oil, has been previously used for frying, cooking, or other culinary applications. It is the residual oil left behind after cooking food items like French fries, chicken, or other deep-fried dishes. UCO is generated various food service establishments, including restaurants, hotels, fast-food chains, cafeterias, and households.
The global market is majorly driven by the increasing shift towards sustainable practices. In line with this, UCO recycling fits the circular economy model by converting waste into valuable resources for various industries, significantly contributing to its demand. Furthermore, the biodiesel sector relies on UCO as a feedstock, driving market growth due to rising biofuel adoption. Apart from this, the environmental regulations encourage proper disposal of UCO, prompting industries to seek recycling and reuse solutions. Moreover, the UCO is a renewable source for bio-based products, meeting consumer demand for eco-friendly alternatives. The expansion of hotels, restaurants, and food establishments generates higher UCO volumes, boosting recycling demand. Besides, governments and organizations promote waste reduction, elevating the importance of UCO recycling. As culinary preferences grow, the amount of UCO generated rises, increasing the need for recycling. Additionally, the ongoing research explores new uses and applications for UCO, expanding its market potential. Urban growth amplifies cooking oil usage, leading to more UCO generation and recycling opportunities. Informed consumers seek products made from recycled UCO, driving manufacturers to incorporate it.
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