UCO typically refers to vegetable oils or animal fats used in frying, cooking, or baking that have been used and are no longer fit for consumption. It is collected from restaurants, fast-food chains, snack bars, and domestic households. The collection process is crucial to prevent improper disposal, which can lead to environmental issues like blockages in sewage systems.

UCO is often converted into biodiesel through a process called transesterification. This involves reacting the fat or oil with an alcohol (usually methanol) in the presence of a catalyst.

Biodiesel from UCO generally has a lower carbon footprint compared to traditional fossil fuels. Further, it can significantly reduce GHG emissions compared to fossil fuels. The lifecycle emissions are lower, as the carbon dioxide released during combustion is roughly equivalent to the CO2 absorbed during the plants’ growth.

In conclusion, the use of UCO in biodiesel production represents an important intersection of waste management, renewable energy, and environmental protection