'FOG' MANAGEMENT: THE HEALTH & WELLBEING OF OUR URBAN ENVIRONMENTS
'FOG' MANAGEMENT: THE HEALTH & WELLBEING OF OUR URBAN ENVIRONMENTS
Increasing levels of urbanisation, the growing trend to eat out and the effects of climate change are putting Britain’s sewer network under increasing pressure. In the last few years alone numerous stories about Britain’s fatbergs have hit the news. In 2017, news outlets across the UK reported on the discovery of the largest fatberg in Britain – a giant 250 metre long fatberg which weighted 130 tonnes and was 10 times the size of the fatberg found in 2010. While in January this year, the discovery of a ‘monster’ 210ft fatberg in the seaside coastal town of Sidmouth in Devon underlines that this problem is not confined to major cities. It’s a challenge that needs to be addressed in every urban environment, large and small. Never has the effective management of fats, oils and grease (FOG) been so important. Erik Mul of ACO Building Drainage explains why grease management is so critical.
The impact of fats, oils and grease
Fats, oils and grease found in the wastewater produced by kitchens is an important issue for food service establishments and for society as a whole. FOG, combined with the significant use of wet wipes and other non-biodegradable items, is the major cause of sewer blockages. Industry body Water UK says there are 300,000 FOG-related sewer blockages every year in the UK, costing the country around £100-million. Thames Water alone estimates it spends £18-million per year clearing the 75,000 blockages experienced across its network. For commercial kitchen operators, FOG causes blockages in kitchen drainage systems, comprises hygiene, creates unpleasant odours, impacts upon employee health and safety, makes cleaning difficult, time consuming and costly, and ultimately can stop a commercial kitchen from operating.
This issue is unlikely to go away. Climate change and the resulting increase in rainfall and surface water run-off into the sewer system is an issue. It also seems likely that the problems caused by FOG will increase in line with consumer demand to eat out and changes to our eating habits. The number of UK restaurants may have fell for the first time in eight years in 2018 but research conducted by Deloitte in quarter four of 2018 found that consumer spending on eating out is as robust as ever and increased by 11 percentage points compared to the previous quarter.
Research conducted by Ipsos found that 25% of respondents would visit their high streets if they had more food and drink choices, and the popularity of eating out with the millennial generation looks set to drive future growth. A study from Business Insider discovered that millennials eat out more than any other demographic while The Independent revealed that 16-24 year olds spend more on food than any other age group.
Food trends and fatbergs
The type of food we’re eating is also having an impact, increasing the levels of FOG being discharged into our sewer network. Figures from the UK Office of National Statistics show that between 2010 and 2018 alone the UK has seen a 34% increase in fast food outlets. Towns such as Grimsby – listed in the Royal Society for Public Health ranking as the UK’s ‘unhealthiest’ high street – and Rotherham, where the BBC reports that 60% of food businesses are takeaways, reflect the growing popularity of fast food outlets.
Inevitably the increase in eating out and the growing popularity of fast food is fueling an increase in the levels of FOG entering our sewer network. Water companies are working to address FOG-related issues on a daily basis but when it comes to tackling the root cause of this issue, the commercial kitchen operator has a critical role to play.
Clearing the FOG
Despite the issues that FOG can cause for commercial kitchen operators, recent research by Cranfield University found that more than 70% of commercial kitchens have limited or no FOG management systems in place at all. Yet effective grease management – the use of a range of high performance products and systems which effectively remove FOG from waste water – is essential if we are to tackle FOG. For commercial kitchen operators, it is also essential for the hygienic, safe and efficient operation of their facility.
Kitchen operators who wish to operate a ‘grease and fat-free establishment’ can choose from a wide range of grease management solutions including grease separators, grease traps and grease recovery units, also known as GRUs. Specification of the right solution is key. Specification criteria include the size of your kitchen, the type of food it prepares, the type of equipment used for food preparation, the density of your FOG and the space you have available for an installation.
At ACO Building Drainage, we’re committed to helping each commercial kitchen operator choose the right grease management system for their business. ACO has funded PhD studies in FOG to improve the industry’s understanding of how to best tackle FOG. This research has also been used to inform the development of our range of grease management solutions and ensures we provide academically robust advice and guidance regarding specification, future proofing and maintenance. Our in-house team can also tailor your grease management system to suit your individual project needs.
Together we can help create the sustainable urban environments which society needs and wants, while improving the hygienic and financial performance of your food service establishment. To find out more about our grease management systems or to obtain expert guidance from our team, contact us on 01462 810421.