Used to be that foodservice operators had to pay someone to get rid of their used fry oil. Now, they increasingly have to lock it up to keep it from getting pilfered. As conventional vehicle fuel prices have soared, used vegetable oil — which can be turned into biofuel to power diesel engines — has suddenly become a hot commodity. Restaurants that previously kept the used oil in unguarded drums and tanks out back until it was picked up — often for a fee — now find they have to keep it under ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.