MWEA Presentation FOG Control & Prevention Programs October 24, 2007
Dec 31, 2015
MWEA PresentationFOG Control & Prevention
Programs October 24, 2007
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
Detroit Wastewater System 840 Sq. Mile Service Region
• 350 Significant Industrial Users• +15,000 Minor Commercial/Industrial Users• +10,000 Food Establishments (Restaurants,
Institutions, other) 78 Communities (Municipalities, Townships,
Counties, Authorities) Population = +3.9 million
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
Fats, Oils & Grease Fats, Oils & Grease Mineral Based Petroleum Based Animal & Vegetable Based
Definitions Fats – Solid at room temperature Oil – Liquid at room temperature Grease – Viscous semi-solids at room
temperature
FOG Control & Prevention ProgramsFOG Control & Prevention ProgramsWhat is FOG?What is FOG?
FOG
Animal Vegetable Mineral
Lard (Pork)
Tallow (Beef)
Schmaltz (Poultry)
Petroleum OilsSoy, Corn, Sunflower,
Peanut, Cotton Seed
LinseedTung
Edible Inedible
Gasoline,
Lubricating oils
FOG Control & Prevention FOG Control & Prevention ProgramsProgramsThe Problem(s)The Problem(s)
WWTP Interference & Pass-throughBlockages/ObstructionsSpills
Contained Uncontained
FOG Control & Prevention ProgramsFOG Control & Prevention Programs Consideration of DWSD Facilities
Impacted by FOG Meter Station Downstream of a Snack-
Food Manufacturer Sewer Blockages & Similar Nuisances Grease Trap Cleaners Discharge
• Restaurants• Food Establishments
Oil Spills• $320k for 50,000 gals• $32k for 250 gals
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
Problems with Animal & Vegetable FOG Creates Obstructions - act as Cement-like
matrix, e.g. Forms Hard Deposits Involves Commonly Used Material
• Restaurant Clustering
• Difficult to Identify Responsible Source Existing Controls - Not Well Regulated
• Health Department
• Plumbing Code
• Water & Sewerage
What Can WE DO?
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
FOG Control & Prevention FOG Control & Prevention ProgramsProgramsOptions:Options:
Regulatory Approaches (Command & Control) Industrial Pretreatment Surcharge a.k.a. User Charge System
Non-Regulatory Approaches Voluntary Education
Command & Control Programs: Work Well --
• Regulating Large Industrial/Manufacturing Operations
• Operations are Sophisticated • Control Group is Small
Don’t Work as Well -- • Problem is Occasional• Control Group is Large
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
Command & Control Options Local Pollutant Discharge Limitations
• Limit = 1,500 mg/l• Headworks allocation: 48,000 lbs Domestic / 350,000 Available
General Prohibitions• Nuisance prohibition• Interference and pass-through prohibitions• Floating-oil prohibition
Economic = +$ 27 M/yr User Charge Program FOG Rate = $ 0.284/lb (2007/08)
• Excludes Restaurants
Costs of FOGWho should bear the cost?
Source
Transport/Conveyance
Destination
Local Maintenance
Treatment Plant/Pump Station
User Pays
Public Pays
What Kinds of “Problems” Lend Themselves to Non-Command & Control Strategies? Ubiquitous Pollutants
• Mercury• Fats, Oils & Grease
Numerous Small Sources (Examples)• Dental Offices• Restaurants
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
FOG Control & Prevention FOG Control & Prevention Programs Programs
Voluntary Methods Focus on Restaurants (Franchises, Institutions,
Grills)• Establishments often cluster, impacting local sewers
• Difficulty in identifying “sole”source
• Grease Controls – mixed– Grease Trap Requirements – sizing & maintenance
– Garbage disposers, Dishwashers – effectiveness of traps
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
Education Pollution Prevention Approach
• Provide notice of problem
• Transfer duty to prevent
• Development of maintenance plans and responses to “Manage” FOGs
Identifies “problem” for restaurant industry to focus upon
• Video/CD (5 minute information)
• Posters (Do and Don’ts)
Decided to “Fill the Regulatory Gap” Found “LAPSE” in Regulation Need for Partnering Among Agencies
Decided to Regulate - DifferentlyDecided on Key Focus Group - Restaurants
Facilities Need to “KNOW” Facilities Need - Methods for Success
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
FOG Control & Prevention ProgramsFOG Control & Prevention Programs
Developed Response of Pollution Prevention Program Information about Grease Trap Maintenance Information about Instructing on Proper &
Improper Disposal Alternatives Informational Material (Posters) and Video
Involves Visiting & Distributing Materials to Large and Small Operations
FOG Control & Prevention ProgramsFOG Control & Prevention Programs ResultsResults
2-Year Results: 848 Facilities Visited Review Operations Provide Basic Materials Identify Disposal Methods Used
No-effect on Blockage Reports -- YETSurvey/Feedback Measures
Positive & Well Received Acceptance by Franchise Operators
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
ConclusionsConclusions
Efforts have Demonstrated Good Alternative to C&C
BMP Approaches Provide Maximum Flexibility for Users
Codify Use of BMP into Local SUO Expanding Application to Other Pollutants Include Both “Voluntary” and “Required”
Participants