Towards a risk ranking for improved management of fats, oils and greases (FOG) discharges from food outlets

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dc.cclicenceCC BYen
dc.contributor.authorCollin, Thomas
dc.contributor.authorCunningham, Rachel
dc.contributor.authorMacAdam, Jitka
dc.contributor.authorVilla, R.
dc.contributor.authorJefferson, Bruce
dc.contributor.authorJeffrey, Paul
dc.date.acceptance2022
dc.date.accessioned2023-03-27T10:11:58Z
dc.date.available2023-03-27T10:11:58Z
dc.date.issued2023-03-01
dc.descriptionopen access articleen
dc.description.abstractThe 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.en
dc.funderEPSRC (Engineering and Physical Sciences Research Council)en
dc.funder.otherACO Technologies plcen
dc.funder.otherThames Water Utilities Ltden
dc.identifier.citationCollin, T., Cermakova, A., Cunningham, R., MacAdam, J., Villa, R., Jeffrey, P. and Jefferson, B. (2023) Towards a risk ranking for improved management of fats, oils and greases (FOG) discharges from food outlets. H2Open Journal, 6 (1), pp. 29-39en
dc.identifier.doihttps://doi.org/10.2166/h2oj.2023.056
dc.identifier.issn2616-6518
dc.identifier.urihttps://hdl.handle.net/2086/22648
dc.language.isoenen
dc.peerreviewedYesen
dc.projectidEP/L15412/1en
dc.publisherIWAen
dc.researchinstituteInstitute of Energy and Sustainable Development (IESD)en
dc.subjectFOGen
dc.subjectRisken
dc.subjectSewer depositsen
dc.subjectFood service establishmentsen
dc.titleTowards a risk ranking for improved management of fats, oils and greases (FOG) discharges from food outletsen
dc.typeArticleen

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