Restaurants go on fat free diet

In a groundbreaking move towards sustainable food service, a new initiative has been launched in the UK that converts waste from restaurant grease into clean eco-friendly fuel.
The Big Table Group (BTG) has joined forces with GreaseTech Drainage Solutions and Eco Clarity to pilot a new initiative that converts waste from grease recovery units (GRUs) into biofuel.
BTG, a leading independent restaurant company operating popular brands like Bella Italia, Las Iguanas and Frankie & Benny's, is participating in the M62 Corridor Project. This project aims to recover fat, oil and grease (FOG) from 25 BTG restaurant kitchens and transform it into a valuable renewable energy source.
“We’re the first hospitality company to do it, but we want to encourage other restaurant businesses to get involved too, and help open doors so we can get more awareness about the multiple environmental benefits of this initiative.”
GreaseTech, a drainage and FOG management contractor, will service and maintain the GRUs and grease traps in the participating BTG restaurants. Meanwhile, Eco Clarity, an engineering technology company, will process the collected FOG at its northern FOG Recovery Hubs in Hull, Stockport and Stanlow.

FOG is a major contributor to sewer blockages. In the UK alone, there are around 370,000 sewer blockages each year, and a whopping 75% of them are caused by FOG and other waste materials.
Why is FOG a problem for restaurants?
Ever heard of a fatberg? It is a nasty clog that forms when fat, oil and grease (FOG) from commercial kitchens builds up in pipes and drains. These greasy blobs can cause serious plumbing problems, leading to backups and costly repairs.
And, FOG does not just cause plumbing problems. It can also escape into rivers, oceans and other waterways, harming the environment and impacting biodiversity.

Chris Clemes, chief executive of Eco Clarity, highlighted the potential for scaling up the project.
"The hospitality sector plays a crucial role in capturing FOG and transforming it into biofuel. We aim to expand this initiative across the UK and encourage more businesses to join us in this sustainable endeavour," he explained.
By converting FOG into biofuel, this partnership not only reduces waste but also helps to minimise the risk of pipe blockages and environmental harm.
As the M62 Corridor Project progresses, it sets a positive example for the food service industry and demonstrates the potential for sustainable waste management practices.
By partnering with GreaseTech and Eco Clarity, BTG is not only reducing its environmental impact but also contributing to a circular economy.
BTG group facilities manager Karl Tindall is optimistic about rolling out the trial to at least 230 BTG sites and encourages other food service businesses to get involved.
“We’ve always been very conscious of putting GRUs in and managing our FOG correctly,” he says. “Now we’ve got an opportunity to know exactly where it’s going when it leaves our sites too.
“We’re the first hospitality company to do it, but we want to encourage other restaurant businesses to get involved too, and help open doors so we can get more awareness about the multiple environmental benefits of this initiative.”
The recovered FOG will be processed at Eco Clarity's northern FOG Recovery Hubs, turning it into a valuable biofuel resource.