How a food-safety nightmare became a USD 2.64 billion industry — and why Manila, Cebu, and Davao have a narrow, closing window to do the same. The oil that was killing people Fifteen years ago, one in ten meals in China was reportedly cooked in poison. "Gutter oil"
If you run a restaurant, catering service, or food stall in the Philippines, your kitchen produces something more valuable than you might think — used cooking oil. Rather than paying to have it hauled away or, worse, pouring it down the drain, partnering with a trusted UCO buyer like Astra Sage
Every restaurant in the Philippines knows the drill: fry, top up with a little fresh oil, fry again, repeat. It feels like smart economics — stretching every peso out of your cooking oil. But the science tells a very different story. Every frying cycle silently transforms your oil into a cocktail
If you own or operate a restaurant, carinderia, food stall, or any food business in the Philippines, take notice: local governments across the country are rapidly passing new ordinances that regulate, restrict, and penalize improper disposal of used cooking oil. What was once a matter of simply pouring old oil
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