Working together to clear the FOG

FEA calls on hospitality to collaborate with other sectors to reduce problems caused by FOG

In recent years FEA has worked closely with a number of industry partners to develop guidance and educational tools to explain the issues caused by incorrect handling of fats, oils and grease (FOG).  It remains a major problem affecting vital infrastructure, and one which hospitality operators play a significant role in.  Now FEA is calling on the industry to build stronger relationships between waste contractors, waste carriers and waste processors to improve the control and management of FOG. 

Around 200,000 sewer blockages occur annually in the UK, and FOG is the cause for about 75% of those. With a rising number of breaches of the Water Industry Act (1991) being recorded, the UK Water Industry Research (UKWIR) is considering a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges. Breaches like these can cost foodservice business operators fines of up to tens of thousands of pounds, but the continuing occurrence of these breaches indicates that for many the message about the importance of correct handling and disposal of FOG is not breaking through. 
 
While it is clearly vital to have the stick of fines, we should also look to be promoting the carrot - the benefits that can accrue to not just the hospitality sector but a wide range of businesses if they collaborate and co-ordinate their efforts to address this issue.

FOG can be used for a variety of purposes once it has reached the end of its working life in kitchens. For example it can be processed into animal feed or converted into biodiesel, but these require:

1. the correct equipment to capture the FOG,
2. companies that can collect and safely transport it from businesses of all sizes, from small independents to nationwide chains, and
3. companies that can efficiently reprocess FOG.

Operators should be actively looking at the available options for managing their FOG. Speak to specialist contractors about the available options for getting the most out of the FOG their business creates and how to manage it in an ethical, sustainable manner, engage with waste contractors or hauliers about the available options for regular FOG collections.  Finally, your local water company will be able to provide advice about the best way to manage this type of waste. The resources and the infrastructure to effectively and legally handle this waste exists, but the continued incidents of fatbergs shows that too many companies are happy to cut corners.

Effectively managing FOG waste doesn't need to be an additional expense, it can be an opportunity and indeed an additional source of income if done right.
 

Many waste oil collection services offer profit sharing options to suppliers of FOG, and as it can be fully quantified and accounted for, it can be used to track the volume of greenhouse gas emissions saved by biodiesel created from it. 

This collaboration between different segments of our supply chain is already something that many sectors are familiar with as part of their attempts to take control of their Scope 3 carbon emissions. Building the relationships that are emerging in the FOG management ecosystem are exemplary of the ways creating a circular economy can be mutually beneficial and not merely another arbitrary regulatory burden to bear. 

Download theFoodservice Fat, Oil and Grease Management Guidevia the information tab at fea.org.uk.  (fea.org.uk/information/foodservice-fat-oil-and-grease-management-guide)
 

The Foodservice Equipment Association (FEA)is the independent, authoritative voice of the foodservice equipment industry,representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visitwww.fea.org.uk