UCO: collection economics still set the ceiling
UCO supply is not limited by restaurants — it is limited by the economics of collecting from them. Route density, freight and verification costs decide how much feedstock actually reaches a tank.
Used Cooking Oil volume is a logistics question before it is a chemistry question. Collectors compete on route density: the more restaurants per kilometre, the lower the cost per litre. In thin markets, collection points thin out and volumes flatten regardless of demand.
For buyers, the practical variable is verifiable origin. Schemes and mass-balance documentation increasingly decide which UCO qualifies for advanced-fuel pools, and documentation quality is now screened earlier in the matching conversation.
Our desk reads three things weekly: restaurant-net density by region, collector margin signals, and certification acceptance rules in destination markets.