Fats, oils, and grease (FOG) come from meat fats in food scraps, cooking oil, shortening, lard, butter and margarine, gravy, and food products such as mayonnaise, salad dressings, and sour cream.
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And why wouldn't golf course managers respect this most precious of all natural resources? After all, it’s the life blood of an almost $80 billion a year industry
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Disposal of cooking grease into storm drains has the potential to cause more havoc. The storm drains lead directly to streams and creeks, so discarded grease can also pollute the nearest water source.
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Non-kitchen use can account for up to 35% of water usage in restaurants. Restaurant managers should continuously remind their employees about the importance and benefits of water conservation.
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Save Water Texas Coalition
