Biosurfactants are a microbially synthesized alternative to synthetic surfactants, one of the most important bulk chemicals. Some yeast species are proven to be exceptional biosurfactant producers, while others are emerging producers. A set of factors affects the type, amount, and properties of the biosurfactant produced, as well as the environmental impact and costs of biosurfactant’s production. Exploring waste cooking oil as a substrate for biosurfactants’ production serves as an effective cost-cutting strategy, yet it has some limitations. This review explores the existing knowledge on utilizing waste cooking oil as a feedstock to produce glycolipid biosurfactants by yeast. The review focuses specifically on the differences created by using raw cooking oil or waste cooking oil as the substrate on the ability of various yeast species to synthesize sophorolipids, rhamnolipids, mannosylerythritol lipids, and other glycolipids and the substrate’s impact on the composition, properties, and limitations in the application of biosurfactants.

Since its first proposition in 1984, the Kano model has been used extensively in a variety of contexts within industries and academic research demonstrating its wide applicability. The Kano model allows for describing the relationship between an objective aspect and a subjective aspect. Yet is this relevant for environmental quality as well? In this study, we explore the cases where the Kano model is used for assessing environmental quality and its perception by consumers and identify the potential influencing factors for its application with this respect. We find that the Kano model can serve as an effective tool for converging towards environmental quality and sustainability by indicating the direction from a social and behavioral choice perspective. We propose an integration of the Kano model with Bandura's triangle (a concept of the social cognitive theory) to create an instrument for driving change of customer attitude and behavior via changing the perception of environmental quality.