Fats and Sewerage: Best Practices

Grease-trapping equipment—specifically grease interceptors—along with best practices and the legal obligations of food service businesses, were highlighted by EYATH during an information session for industry professionals. The event was recently organized by the Regional Vice-Governorship for Health & Social Solidarity in collaboration with the General Directorate of Health & Social Welfare of the Region of Central Macedonia.

The event aimed to raise awareness among food service professionals regarding critical issues such as public health, sanitary regulations, and proper operational practices. EYATH was represented by Giorgos Nikolaidis from the Sewerage Laboratory Control Department of the company’s Sewerage Networks Division, who presented on the topic of “Obligations regarding the installation and management of grease interceptors in food service businesses.” As Mr. Nikolaidis noted, proper information, cooperation, and raising awareness among all stakeholders regarding best practices for the operation and maintenance of grease traps—as well as the management of used cooking oils and cleaning by-products—contribute significantly to improving the quality of services provided by EYATH S.A. and, at the same time, enhancing the image of the food service businesses themselves. “By installing the right type of grease trap, a business avoids blockages, overflows, unpleasant odors, and the presence of insects or rodents, while also ensuring the smooth operation of EYATH’s sewerage networks and wastewater treatment facilities. Naturally, both parties are spared the management costs associated with resolving problems that arise when a grease trap is absent,” Mr. Nikolaidis explained.

EYATH S.A., pioneering within the national context, has designed and is implementing the sewerage network protection program titled “Sewage with grease?” …investing in prevention and sustainability—benefiting the environment, the urban area, tourism, and healthy entrepreneurship alike, with advantages that extend to us all. The company deals with approximately 1,000 blockage incidents annually. Most are caused by waste that should not be discharged into the sewage network, such as cooking fats and oils or solid food waste.

Installing grease traps and obtaining a liquid waste discharge permit is not merely a legal obligation for food service businesses; it is a responsibility toward the local community and the environment.