(Source: scmp.com | Photo: Sam Tsang)

Restaurant owners fear a new licensing system to take effect towards the end of the year will make storage and recycling of waste cooking oil even more difficult than it already is.

Under the system, which is designed to ensure unwanted oil does not enter the city’s food supply, restaurant operators must hand over their waste oil to licensed collectors and disposers. The licensing system is to ensure the oil can be traced, as its use is restricted to industrial applications such as biodiesel.

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