Helsinki: Guided by a passion for upcycling, a Taiwanese entrepreneur based in Finland has created soap made from used cooking oil that is now used by several renowned local establishments, including Michelin green star restaurant Nolla.
According to Focus Taiwan, Lin Ying-ju, founder of JooSoap Studio, has been spreading knowledge about upcycling by holding workshops. Recently, she hosted a one-day event in celebration of Earth Day, where participants experienced upcycling firsthand. This event added to the over 160 workshops attended by more than 1,000 people that Lin has facilitated in Finland over the past 16 years.
Before leaving for Finland, Lin learned the craft of making soap from used cooking oil at Taichung Maple Eco-School in Taiwan. This practice, known in parts of Asia for decades, was relatively uncommon in Europe when Lin moved there nearly 20 years ago. The school, founded by the Taichung Maple Culture Association, was a pioneer in community development and environmental education.
JooSoap Studio was born out of a university classroom discussion in Finland, where Lin introduced the concept of making soap from used cooking oil. Her classmates' strong interest led to a hands-on demonstration, and by 2014, JooSoap Studio was officially registered as a company.
After graduating, Lin faced a challenging job market and visa-related pressures in Finland. Her soap-making knowledge and reputation helped her navigate these challenges. Entrepreneurship provided flexibility, and she adapted to the Finnish market's preference for producing only what is needed. Her brand strengthened with this shift to seasonal operations, attracting well-known Finnish restaurants.
The COVID-19 pandemic briefly brought Lin back to Taiwan, but upon returning to Helsinki, she realized it had become her home. She now balances her life between Taiwan and Finland, appreciating the natural environment in Finland. Lin also visited Japan to connect with Sekken no Machi, a nonprofit promoting soap-making from used cooking oil in Chiba Prefecture for over 40 years.
Thanks to Lin's efforts, the practice pioneered in Japan and later adopted in Taiwan has now firmly established itself in Finland and continues to spread.