Commercial Conservation
Fats, Oils, and Grease (FOG)
A Water Efficiency Checklist for Restaurants
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.
Be careful what you throw away… Greasy food scraps can come back to haunt you!
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.
The impact of disposing of fats, oils, and grease in the sewer system
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.
Championship Golf Course Raises the Bar for Efficient Irrigation Practices
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