Waste vegetable oil has become a hot commodity, as biodiesel and other oil-based products have increased in value. Unfortunately, with every valuable product – especially those stored outside – comes the unwanted attention of thieves. While one can make a pretty penny on waste vegetable oil (WVO), stealing the product can be far more costly. In this blog, we’ll discuss the costs of cooking oil crime and how to prevent your business from falling victim to these thefts. [Read more…]
The Environmental Benefits of Recycling Your Cooking Oil
With our impact on the environment becoming ever more apparent with each passing day, it’s important for us all to take steps in minimizing our carbon footprint. As a restaurant owner, you can contribute to the public’s efforts to decrease environmental destruction by recycling your used cooking oil, and better yet, you can make money doing so. Let’s take a look at some of the environmental benefits of recycling your cooking oil. [Read more…]
Safely Transporting Oil from the Fryer to the Collection Bin
If you’ve been following us for a while, you’re well aware of our used cooking oil service, where we collect your waste vegetable oil for recycling purposes. However, if the cooks in your establishment can tell you one thing, fryer oil can be a volatile factor in the kitchen, and when you add transportation into the equation, it greatly increases the risk of burns. Fortunately, we have some tips for safely transporting used cooking oil from the fryer to the collection container. [Read more…]
How Can Businesses Store Their Recycled Oil for Collection?
If you’re familiar with Food Grease Trappers, you’ve probably heard of our used cooking oil service, or “waste vegetable oil (WVO) program.” With this program, we provide competitive offers to businesses looking to dispose of their fryer oil. In turn, we sell the waste to companies working to better our local community and environment. However, if you’re new to the industry, you might be wondering how these businesses store their recycled oil for collection? In this blog, we’ll describe the different ways restaurants and venues can safely store waste oil. [Read more…]
What Happens to the Oil and Grease We Haul Away?
Here at Food Grease Trappers, we take our dedication to green practices and the environment seriously – after all, our entire industry is based around preserving the environment of both people and nature by prevent sewer overflows (both controlled and not) and keeping your kitchen and its pipes clean. We recycle all that humanly possible when it comes to both yellow grease (waste vegetable oil) and brown grease (FOGS pulled from traps). For those who want to learn a little more: this blog it for you! [Read more…]
Preventing Cooking Oil Theft at Your Restaurant
What do most restaurants have in common? Well, grease traps because most states and municipalities require them. But also, they have a deep fryer. From the humble burger joint to the five star, there will always be something that needs to be deep-fried. And with deep fryers comes large amounts of cooking oil, and that means having to dispose of it. And because grease dumping is illegal, this usually means storing it onsite until enough of it accumulates for it to get hauled away. [Read more…]
Selling Your Waste Vegetable Oil
In the last ten years, driven by increased fuel costs and environmentally-based green initiatives, the United States has increased the production of vegetable oil as part of biodiesel and other green recycling programs. One source of this vegetable oil is “waste vegetable oil” which is reclaimed from the food production and food service industries. There is a lot of support of this WVO recycling program on both a state and federal level, and as such it’s become profitable for restaurants to store and sell their used oil instead of simply throwing it away. [Read more…]
Restaurant Waste: Yellow Grease and Brown Grease
A restaurant produces a great thing: food for appreciative guests. However, along with the produce and toil to make this food also comes kitchen waste. Part of this waste, known collectively as “grease”, is both something that needs to be properly intercepted and disposed of, but can also be resold as a product. The trick is understanding the differences between the two parts: yellow grease and brown grease. [Read more…]
4 Easy Ways to Reduce Restaurant Waste
Trash is everywhere you go. From our sidewalks to our most remote oceans our planet is being destroyed by waste. With more than 2.6 trillion pounds of trash expected to be generated this year we are running out of places to put it. A single restaurant can generate upwards to 150,000 pounds of trash in just one year. As a restaurant owner, this number can be very alarming to see. In addition to its environmental effects comes the monetary cost of paying to haul that waste and maintain compactors and pipes it runs through. With some changes to your business, you can help cut down on the amount of waste generated and save money at the time. [Read more…]
The Rise and Crime of WVO
Once it was only a liquid garbage that was horrendously illegal to dump down the drain, but now waste vegetable oil (known commercial as WVO) is a commodity (though still illegal to dump down the drain). Learn the history of cars running on vegetable oil, how WVO came of age, and how this hot commodity that was once garbage is now being stolen. [Read more…]
