Water companies gave several examples of successful customer awareness campaigns and FOG removal programmes.
WD News: The hospitality sector has made a call for clarity from UK water companies around their requirements for the disposal of Fat, Oil and Grease (FOG). A need for the progression of national standards on grease management equipment was also highlighted at the European FOG Summit 2022, which brought the water and hospitality sectors together in Liverpool, UK, last month.
Over the course of the summit, water companies gave several examples of successful customer awareness campaigns and FOG removal programmes.
Jennie Smith, Director of Building Maintenance at Mitchells & Butlers, explained how pub and restaurant operators have undertaken their own trials of grease management equipment due to the lack of an industry standard to guide investment in new systems.
Andrew Crook, president of the National Federation of Fish Friers, said, “As a national organisation, we want to share with our members best practice, but it is difficult when water company requirements are different in every region.”
Sarah Taylor, Head of Facilities at pub operator Marston’s, talked about the benefits of FOG management from a corporate standpoint, “FOG is very important for us to control. The more callouts we have for drainage issues, the more times we need to send someone to service the unit.”
Martin Needham, Head of Commercial at Everflow Water, said water retailers have a key role to play in helping wholesalers target commercial businesses.
Ben Hatfield-Wright, FOG Programme Manager at Anglian Water said unity with cross-sector stakeholders can energise the circular economy and. He said, “FOG is a massive issue for the water sector. We’re under tremendous pressure with reactive workloads, pollutions and flooding.”
Gaynor Hartnell, Chief Executive of the Renewable Transport Fuel Association, said, “Our members really want the yellow and brown grease. There is not enough of it around for future transport needs.”
Lee Dobinson, Chief Commercial Officer at BioteCH4, told the audience his organisation works with large retail businesses, manufacturers and local authorities to process their fat, oil and grease and create biogas.
Keith Warren, Chief Executive at the Foodservice Equipment Association, highlighted the new Environment Act 2021 and said there was an opportunity to get FOG included in its secondary legislation.
John Williams, Senior Partner at S’Investec reassured delegates that the sector can create value from FOG, “You have a good business opportunity but you need to collaborate and to look at other technologies.”
Closing the event, Tony Griffiths, Wastewater Network Technical Manager at United Utilities’ thanked delegates, partners and supporters and said, “There’s been a call for clarity. We absolutely need to work in unity. We are all responsible for tackling the FOG issue, so let’s move forward as a collective.”
Source and image courtesy: European FOG Summit
