Read the full story from Bloomberg News.
There’s a ritual involved in creating the perfect Sichuan hot pot and it involves fat — lots of it. Diners first immerse slivers of meat in a spicy soup rich in molten animal tallow, then dip each morsel in a plate of vegetable oil, before finally devouring it. It’s a rich delicacy, one that produces about 12,000 tons of waste oil each month in the Chinese city of Chengdu alone.
So in 2016, a startup began exporting some of that leftover restaurant grease to Europe and Singapore, where it gets recycled into fuel pure enough to fly airplanes.
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