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New guide launched to aid caterers in disposing of fat

31 October 2007 by
New guide launched to aid caterers in disposing of fat

Water UK, the association that represents water and sewage companies, has today launched a best practice guide to help caterers properly dispose of fat, oils and grease (FOG).

Disposal of fats, oils and grease and food waste: best management practice for catering outlets forms part of a campaign download guide here] by Water UK to highlight ways of preventing fat build-up in drains and sewers, much of which is caused by restaurants, pubs and canteens.

In some parts of the country the trade association estimates three out of four blockages are the result of FOG.

At present £15m is spent on clearing those blockages each year, which doesn't include additional costs such as clearing up from flooding and spoilage at effected outlets.

Water UK chief executive Pamela Taylor said: "It's well established that the number of blockages is greater in areas with a high density of catering outlets. Correct disposal of FOG saves time and money."

The booklet has been produced in co-ordination with Defra, the Environment Agency, the Chartered Institute of Environmental Health, the Consumer Council for Water and regulator Ofwat.

Fat Facts

  • Blockages account for 55% of sewer flooding incidents in the UK (more than 3,000 a year)
  • Up to three-quarters of the 200,000 sewer blockages a year are believed to be caused by FOG
  • £15m is spent each year on clearing blockages

Water UK website >>

Grease interceptors to be fitted in all restaurants >>

Waste Disposal >>

For more news on green issues visit Caterer's Green Zone >>

Tougher recycling laws start >>

By Chris Druce

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