Foodservice Fat, Oil and Grease Management Guide
Fat, oils and grease (FOG) are inevitable by-products of the foodservice sector. But if FOG is allowed to enter drains and sewers it can cause problems that businesses have to put right, potentially at their own cost.
The impact of blockages caused by FOG build up can lead to flooding and pollution, disrupting communities and harming the environment. Effective FOG management has the power to protect society from these risks – and even help the country towards its net zero targets.
This guide has been prepared to give people involved in FOG management roles a shared set of knowledge about the importance of disposing of FOG responsibly, along with practical ways to do so. It has been created by FOGwise, a collaborative alliance of organisations from the foodservice and catering equipment sectors in partnership with representatives from the water and environmental health sectors.
Together, the members of FOGwise have pooled their expertise to provide a common understanding of the challenges posed by FOG, the current laws and standards that apply to FOG management, and the best practice equipment and approaches available to prevent FOG from entering drains and public sewers.
The aim of this guide is to provide a common understanding about the topic of FOG in commercial kitchens, including:
- Where it comes from
- The problems it can cause
- The laws about it
- How it can be successfully managed
- Its value in the circular economy.
- How FSEs through good FOG management can take a practical step in taking climate action.
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