The damage from downstream releases of fats, oil and grease (FOG) into waterways poses a clear and present danger to public health and safety. As the major source of FOG discharges, the food industry is failing to manage and divert the pollutants it produces. Many of the grease interceptors used by restaurants and food service outlets have reached their end of life. They suffer from microbial and chemical corrosion that causes them to deteriorate and malfunction, releasing grease into the wastewater. What’s more, improper or lax management of grease interceptors results in overflows, allowing raw food residue to enter sewers and storm drains.
Once FOG is released into sewer systems, it comes in contact with improperly disposed items, such as wet wipes, and binds with them to form fatbergs. These supersized, congealed blobs grow and multiply. They generate foul odors, block sewers and (eventually) snap pipes—sending raw sewage spilling into the streets.