The Goa state cabinet’s approval of a ‘Used Cooking Oil’ policy marks a significant stride toward public health and environmental sustainability. By establishing a structured framework for the collection, monitoring, and recycling of used cooking oil, Goa joins a select group of states. When oil is heated repeatedly, it undergoes chemical changes that produce harmful compounds such as trans-fats and free radicals. These substances are linked to heart disease, obesity, and even cancer. While eateries and hotels are often scrutinized, households too may unknowingly expose family members to these dangers by reusing oil for frying. Under the new policy, food businesses must hand over their used oil only to authorized aggregators. This ensures that the oil is not resold or reused in cooking but instead diverted toward biodiesel production. Unlike restaurants, households produce smaller quantities, but collectively this adds up to a significant volume. It often ends up in drains, contaminating water systems, or reused in cooking, posing health risks. Goa’s policy is a commendable start, but its success will depend on how effectively it engages both businesses and homes in responsible oil management.
ADELMO FERNANDES, Vasco
