03/29/2017

Restaurant Group Dishes up Grease-control Toolkit

Smart operators know to avoid the drain

The National Restaurant Association (NRA) released a toolkit aimed at helping its members learn how to best dispose of fats, oils and grease. Hint: It’s not down the drain.

From leftover icing or sauces on diners’ plates, to the grease that accumulates on ventilation hoods, fats, oils and grease (FOG) are found in every restaurant—and often end up in sewer pipes through the dishwasher or the floor drains, according to the NRA.

In an effort to prevent FOG-clogged sewer pipes—which can also mar waterways, create bad odors, and release harmful pathogens into the environment—and help restaurants with their sustainability efforts, NRA’s Conserve team created a toolkit that outlines best practices for disposing of it. The toolkit also includes a short animated video, “The Right (and Wrong) Ways to Dispose of Fats, Oils & Grease,” featuring “Frank” and “Beans” sharing their tips on how to get rid of FOG.

Please click here to read the complete article on Associations Now.