It’s inevitable. Fats, oils and grease live in every restaurant! They’re in your sauces, cooking oil, and even your ventilation hood.
Our Conserve team has created a brand-new Fats, Oils and Grease (FOG) Control toolkit as part of our commitment to help you succeed in your sustainability efforts. It offers employee training tips and environmentally-friendly best practices that focus on proper FOG disposal.
We also have a short video highlighting the work of “Frank” and “Beans”, who share their quick and dirty tips on proper FOG disposal:
Disposing of FOG properly will:
Prevent your pipes from clogging up and unpleasant odors from overtaking your restaurant.
Help you avoid sewer line backups and expensive, frequent grease-trap cleanings.
Help protect and preserve our environment by keeping these materials out of our water system.
Practicing responsible disposal isn’t just good for the environment—it will save you time and money in the long run.
To learn more about sustainability in the restaurant industry, visit Conserve