Browsing by Author "Collin, Thomas"

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    Energy potential of household fats, oils and grease waste
    (Wiley, 2021-07-01) Collin, Thomas; Cunningham, Rachel; Deb, Melanie; Villa, R.; MacAdam, Jitka; Jefferson, Bruce
    In comparison to fats, oils and grease (FOG) found in commercial and industrial effluents, very little is known about FOG discharged at household level. To address this shortcoming, household FOG production was calculated following a year-long monthly collection at 2.3 kg/year per household, equivalent to 0.8 kg/year per capita. In the United Kingdom, these numbers translate in an annual estimated FOG production of 62 380 tonnes. Physico-chemical characterization of household FOG showed promising results for biodiesel production. Biomethane yield was measured at 875 mL CH4/g VSadded, twice as much that of sewage sludge, making it a desirable substrate for anaerobic digestion. It was thus estimated that energy recovery from household FOG through anaerobic co-digestion or biodiesel production could generate about 490 GWh/year in the United Kingdom. However, insights from participants revealed that most of this waste is currently not recovered, requiring the development of schemes fitting with households' routine to maximize collection rates.
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    Towards a risk ranking for improved management of fats, oils and greases (FOG) discharges from food outlets
    (IWA, 2023-03-01) Collin, Thomas; Cunningham, Rachel; MacAdam, Jitka; Villa, R.; Jefferson, Bruce; Jeffrey, Paul
    The understanding of fats, oils, and greases (FOG) pathways in commercial kitchens is relatively poor. In this contribution, we extend our understanding of how FOG is perceived and managed by those working within food service establishments (FSEs). A questionnaire (n = 107) exposes awareness of and experiences with FOG and characterises two important behaviours: kitchen appliance cleaning regimes and waste management practices. Findings demonstrate that awareness of issues caused by FOG in sewer networks is independent of job role or position and that a majority of respondents (74%) are acquainted with the impacts of poor FOG management. Application of a risk ranking approach revealed a low risk of emissions from waste frying oils and exposed behaviours which can serve to reduce FOG emission potential including pre-rinsing of plates and cleaning of fryers and extraction hoods. Critically, 69% of FSEs had no means of managing their FOG emissions. We conclude that sampled FSEs were generally unaware of the relative contribution of FOG sources, thereby limiting their ability to respond to the behavioural and technological options available for minimising its impact. The risk ranking developed in this paper could be used to suggest efforts to reduce and mitigate FOG emissions from FSEs.