CONTEXT
Restaurants use cooking oil to fry french fries, chicken, and others.
That oil needs to be renewed daily.
They put the used oil into bins that are then collected weekly or monthly depending on the size of the bin and their frying volume.
The collection needs to happen by a licensed third party to prove to the health inspection department that they are not throwing away this used cooking oil down the drain.
This oil is valuable as it can be converted into other products such as biodiesel. These licensed third parties buy the oil from the restaurants to then resell it later on at a higher price.
PROBLEM
This collection process has many flaws:
Logistics: for the collector putting a truck on the road is expensive and costly to the environment. Therefore, they wanna make sure to optimize their routes and collect the oil when the bin is full.
Transparency: who knows how much oil is actually being collected. Restaurants might argue there is more oil, where collectors might argue the difference and a lot of these collections happen outside of restaurant operating hours.
Accountability:Restaurants want to receive payment for the oil on a recurring basis without the need of asking for payment.