Fats, Oils & Grease (FOG) Facts
FOG FACTS
Keeping Fats, Oils, and Grease out of the Sewer System
Explains the impact of disposing of fats, oil, and grease in the sewer system.
Model Standards for Grease Management
Model standards for municipal governments to reduce fats, oil, and grease (FOG) in sewer systems.
Reducing Fats, Oils, and Grease in Your Commercial Kitchen
How commercial kitchens can reduce disposing of fats, oil, and grease down the drain.
Reducing Fats, Oils, and Grease in Your Community
Information about how to reduce fats, oil, and grease disposal in your community's sewer system.
Reducing Fats, Oils, and Grease in Your Home or Apartment
Reducing the fats, oils, and grease going down your kitchen sink prevents sewer problems.
Workshop on Reducing Fats, Oil, and Grease (FOG)
Available training on FOG for businesses with commercial kitchens and for cities.
Trans Fats: Bad for people. Bad for biofuel.
Though most national food chains have already quit using trans fats (partially hydrogenated oils) for public health reasons, some restaurants still fry food in trans fats.
Partially hydrogenated oil solidifies at room temperature making it cumbersome to collect and convert into biodiesel. That is one reason SFGreasecycle encourages all San Francisco restaurants to use 100% pure vegetable oil instead when cooking and frying.
What are trans fatty acids?
Trans unsaturated fatty acids, or trans fats, are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen. This process, partial hydrogenation, causes carbon atoms to bond in a straight configuration and remain in a solid state at room temperature. Naturally-occurring unsaturated fatty acids have carbon atoms that line up in a bent shape, resulting in a liquid state at room temperature.
What alternatives to trans fats exist for restaurant frying?
100% pure vegetable oil, offered by all of the major food retailers and distributors.
