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Guarding Profits Against Grease
In the sewers beneath towns and cities across Scotland there is an ever-accumulating sludge of fats, oils and greases (FOGs), that cause blockages, attract rats and emit repugnant smells. So why are those in the catering industry being held responsible, and what can they do to avoid hefty fines? Anna McNamara investigates…
"Inverness is choked, and legal action against caterers is imminent."
This was the view of Alan Kellock, Scottish Water's Trade Effluent Quality Advisor for the Highlands and Western Isles. Worryingly, Inverness is only the first of many Scottish town and city councils considering legal action against caterers.
The cause of the problem may be unseen, but it is growing in significance.
Hotels, restaurants and fast-food businesses produce a large amount of FOGs that need to be properly disposed of. When FOGs are poured down the sink, they quickly solidify in the sewers (if not in the immediate drainage pipes) and begin to accumulate. In smaller pipes they cause drain blockages and sewer flooding, while in larger pipes they exacerbate flow inefficiencies, sewer cleaning costs and leaks.
"We still have a major problem in Inverness with choked drains and sewers because of hotels, restaurants and fast-food businesses pouring large amounts of fat and cooking oil down drains," says Kellock.
For caterers, dealing with this problem is traditionally a task of selecting the lesser of two evils. The first option is to mix FOGs with enzymes which then break down the FOGs before entering the sewer system. The problem with enzymes, apart from requiring the proper temperature to operate effectively, is that FOGs frequently solidify further down the sewage line. So while it is easier for caterers to add enzymes and forget about the problem, the environmental damage can be considerable.
The alternative option is the grease trap. A grease trap separates FOGs before they can enter the sewage system, and represents the most realistic method of grease disposal. The typical problem with a grease trap is that it needs constant service, cleaning and the collected FOGs require disposal.
The current leading grease trap is Grease Guardian, which works with several collection partners to transport FOGs from fellow Grease Guardian-equipped caterers to a recycling centre, free of charge.
Grease Guardian is a self-sufficient interceptor device that collects solids and separates grease into a collection container, before discharging the water into the sewer system.
Grease Guardian is assisting all commercial kitchens in taking the necessary precautions to collect and dispose of their FOGs in an environmentally responsible way.
While Grease Guardian Products cannot resolve the FOGs problem by themselves, they do provide a realistic option for kitchens and caterers, but it will be up to the catering industry to work with organisations such as the WRC to improve disposal habits. Even then, it is hard to imagine many caterers being shaken from their apathy, and it could take harsh Government legislation to hit the catering industry where it hurts most - the bottom line.
GGP offers free advice to companies looking to verify that they are taking the proper precautions to dispose of their FOGs. Call 0845 300 8831 or visit www.greaseguardian.info.
This article has been edited from its original version. For the complete feature please see Catering in Scotland magazine September/October 2006.
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