Recent energy insecurity highlights the important of strategic energy autonomy with reclaiming of brown grease one of the answers to make our fuel economy more sustainable and independent. 300,000 tones of FOG (Fat, Oil and Grease) are collected every year, with a clear tendency to increase. Using FOG as a resource will reduce dependence on unstable suppliers, reduce greenhouse gases and costs.
Recent energy insecurity highlights the important of strategic energy autonomy with reclaiming of brown grease one of the answers to make our fuel economy more sustainable and independent. 300,000 tones of FOG (Fat, Oil and Grease) are collected every year, with a clear tendency to increase. Using FOG as a resource will reduce dependence on unstable suppliers, reduce greenhouse gases and costs.
Advanced Biofuel from Food Processing Waste
Unlike biofuels sourced from crops, FOG is a waste material and does not require land or other natural resources to produce. FOG is simply grease trap waste produced each year by food serving establishments such as restaurants. An unwanted byproduct of cooking with foods high in fat, such as butter, meat and cooking oil.
The amount of FOG being produced is staggering. Recent estimates are around 400-2,500 kg a year for a single restaurant. Combined with the grease entering the sewers from private homes and other industrial sources, the massive amount of Fat, Oil and Grease is generating Fatbergs up and down the country.
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If you own a Fish and Chips shop or other business within the foodservice industry, chances are good that you are already using some sort of grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
