When combined, microorganisms and corn stover make a palm-oil alternative, while fermented sugarcane can be used to fry food.
Japanese food, meanwhile, is often fried in batter: per restaurant, some 5kg of tempura dishes are left uneaten every day. The leftovers can catch fire if exposed to oxygen, and are thus mixed with water and refrigerated until discarded.
But why not recycle on site, rather than creating more industrial waste? That was the spark for a Japanese startup and its machine, which presses then separates the leftovers.
Half the oil can be reused immediately, the rest repurposed as animal feed or even as additive for sustainable aviation fuel.
Food waste can also be converted at home, making chickens happy.
