Best Practices in restaurants and food preparation sites can protect our environment and reduce costs for business by preventing grease blockages in your own drains.
The City of London Wastewater Operations Division has launched an initiative to help restaurants & food preparation locations reduce the amount of fats, oils and grease (FOG) entering our sanitary sewer system from their day-to-day operations. Putting any amount of fats, oil or grease down the sink can cause big problems. Although you may think that once they go down the drain, they are out of your life - this isn't necessarily true. Food scraps and FOG can clog pipes, which can end up causing your sewer to back up.
Who is it for?
Anyone in a food preparation or restaurant establishment can benefit from this program.
What's in it for me?
Sanitary sewer overflows and basement flooding are bad for the environment and public health. Sewer pipes can back up directly into your kitchen, resulting in a big mess and major cleanup. Your food establishment could be closed for an indefinite amount of time. Proper disposal of FOG and Food scraps can reduce spending on plumbers and reduce cleaning frequency of your grease interceptor.
It is important that as many restaurants as possible across the City, support this program. It is important that the focus be on reducing the amounts of kitchen by-products (fats, oils and greases) that enter the City of London's sanitary sewer system. Not only will this be helpful to the environment, but it is also good business. It all starts with training, education and preventative maintenance. The materials provided in your W.I.P.E. kit will be very helpful as our Franchisees train their staff in the W.I.P.E. program requirements. On behalf of the London Tim Horton Franchisees, let me wish you continued success with this program. We are proud to be involved in the program launch and to continue to work in partnership with the City of London, on its environmental initiatives.
Over a year ago we contacted the City due to an odour in the kitchen. Barry Orr came out to see us and determined that our grease traps needed to be replaced. He asked at that point if we would be interested in being the first to try the W.I.P.E. program, hopefully both reducing our waste and wear and tear on our equipment as well as recognizing any glitches in the process. We have worked closely over the last 18 months with Barry and the results have been more than satisfactory. Our grease trap waste has been reduced by almost 30% and by modifying our scrape and soak process the burden on the dishwasher has also been reduced significantly. For us it has been a win/win situation. With a little education and information sharing we are better prepared to continue reducing our waste while contributing to a greener community.