The trade body Foodservice Equipment Association (FEA) is calling upon the industry to take part in a research survey in response to a proposal to charge foodservice outlets for the fats, oils and grease (FOG) in their wastewater.
As water companies come under increasing pressure to keep waterways clean and clear, UK Water Industry Research (UKWIR) is running a project that is looking into a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges. It follows a rise in breaches of the Water Industry Act 1991 due to a lack of effective grease management control which have resulted in fines ranging from a few thousand to tens of thousands of pounds for foodservice business owners.
“The move to tighten up FOG control even further could lead to considerable on-costs for operators who are not dealing with it effectively,” says Andy Threlfall, FEA’s technical and policy director. “Whilst many operators already go to great lengths to clean up their FOG, we have to ensure that the whole industry gets its act together.”
A major issue with FOG is the cost of disposal, and the difficulty of finding a carrier who will take it for reprocessing.
“Equipment manufacturers (many of whom are FEA members) have developed multiple technologies to help with FOG. It’s not all about adding costs: used cooking fat is increasingly a resource and a potential revenue stream, as more companies turn it into biofuel.”
Andy points to one of FEA’s associate members, Eco Clarity, which is offering an ‘end to end’ solution for FEA members and their dealers and end users. It takes all of the waste from grease traps and processes it, turning it into clean water and biodiesel. The company is currently establishing a network of processing hubs across the UK.
Recovering and repurposing FOG not only prevents it from contaminating the sewer system, it also minimises the amount sent to landfill. At the same time, effective FOG management on site can enhance the efficiency of a commercial kitchen, by preventing clogs and backups in drains and pipes.
The UKWIR survey suggests a future where businesses are financially penalised for poor FOG practice and rewarded for good.
“Instead of being a nuisance and a cost, FOG can bring profits to foodservice businesses,” says Andy. “Turning it into a sustainable, profitable resource will be a major advance for the industry, helping with the circular economy.
“We need to take FOG seriously, and we need to do it now.”
To have your say and influence government policy, complete the survey by 27th November by clicking here.
FEA has collaborated with a number of industry partners to create a guide on management of FOG in foodservice contexts, covering the laws governing the issue, the types of equipment and solutions available to solve them, and what to do with FOG once it has been collected. The ‘Foodservice Fat, Oil and Grease Management Guide’ can be downloaded free of charge from fea.org.uk, via the ‘Information’ tab.
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