1. Water Services Training Group WRc FOG Project Persuading the customer

2. Andy Drinkwater FOG Programme manager WRc

3. WRc FOG Project  Work Package 1: Legal  Work Package 2: Sociological – dealing with dischargers/ customer  Work Package 3: Biological/chemical  Work Package 4a: Engineering  Work Package 4b: Operations

4. FOG Work Package 2 - Deliverables  User Behaviour and Past Campaigns  Stakeholder Engagement  Biodiesel  Fat traps (3 reports on different products)  Food Outlet premises  FOG Strategy

5. Why persuade the customer?  Reducing FOG problems in the sewer system/pumping station MAY require the sewer system/pumping station to be improved.  However, reducing FOG problems will ALWAYS require less FOG to be discharged of at source Thus, it is essential to engage with the customer, to get them to change their practices

6. FOG problem is getting worse !  FOG problem has gradually got worse in the last 10 to 20 years  There are many reasons for this but the rise in eating out and similar increase in the number of catering premises is a major factor

7. Persuading the customer  AIM - Change peoples habits:  Give advice regarding range of methods to minimise the FOG problem – stopping FOG being discharged to sewer  Focus on commercial premises, especially food/catering establishments  Also, give advice to residential customers, as and when FOG related problems are found

8. Customer – FOG project considered  Why is customer disposing FOG to sewer?  What are the alternatives?  Drivers that could increase discharge of FOG to sewer  Public perceptions/how can they be changed  How can the problem be reduced – how can the discharger be helped?  Working with the catering industry  Use of campaigns

9. Why is FOG disposed to sewer?  Most - washing of cooking utensils, cleaning of ovens etc  Washing everything good practice in catering premises – need to change this !  Sometimes - deliberate disposal of FOG from catering premises, to avoid disposal costs  Domestic customers not aware of the problem – until they block themselves or their neighbour

10. What can be done  Good kitchen practice - Dry wipe FOG off plates etc, don’t over wash utensils/ovens  Educate about the problems caused by FOG discharges  Make clear that deliberate disposal will not be tolerated  Take opportunity to educate customers when sewer abuse is found

11. Drivers that could increase discharge of FOG to sewer  Need to reduce the amount of waste to landfill  Wastes could be ‘diverted’ to sewer, in particular liquid/sloppy wastes  Need to ensure that messages don’t suggest that sewer system is an alternative disposal system  Need to ensure that a ’common’ message is being given by solid waste and wastewater industry

12. Public perceptions, how can they be changed  Need to make sure that people understand that FOG disposal to sewer can lead to blockages and sewer flooding  Focus attention on the largest dischargers – food/catering industry and ‘problem’ domestic customers  Advice leaflets for catering industry  Sewer abuse leaflets/advice for domestic customers when there is a problem

13. How can the problem be reduced  Food/catering industry  Good kitchen practice  Education and advice leaflets  Not tolerate deliberate dumping of FOG – legal remedy  Work with solid waste industry  ABOVE ALL, WORK WITH CATERING INDUSTRY – INDIVIDUAL PREMISES

14. Working with the catering industry  Need to:  Engage with owners/operators of catering premises  Make best use of other public health professionals – in particular environmental health officers, who are often more familiar with the premises in question  Suggest alternatives to/help premise owners/ operators – grease separator advice/dosing systems

15. Grease separators

17. Internal dosing units

18. External dosing unit

19. How can the problem be reduced  Domestic customers  Target advice/leaflets  Work with solid waste industry

20. FOG Work Package 2 - Deliverables  User behaviour and past campaigns  Stakeholder engagement  Biodiesel  Fat traps (3 reports on different products)  Food outlet premises  FOG Strategy

21. The customer - Way forward and summary Andy Drinkwater FOG Programme manager WRc

22. The way forward (1)  Engage with customers, both domestic and especially catering industry  Education of customers during visits  Where appropriate involve other public health professionals  Produce/provide advice leaflets  Catering industry – good kitchen practice  Domestic customers – sewer abuse leaflets in problem areas

23. The way forward (2)  Develop a strategy for catering premises (FOG removal before entering the sewer system):  Use of grease separators where appropriate/ practical  Alternatively, use of biological dosing systems  Where practical, use of method based consents requiring use of an appropriate grease removal system

24. The way forward (3)  Develop a robust legal alternative, for those who will not be persuaded  Work with the solid waste industry, to deliver a consistent message  Review the above initiatives periodically