mwea presentation fog control & prevention programs october 24, 2007
TRANSCRIPT
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MWEA PresentationFOG Control & Prevention
Programs October 24, 2007
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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
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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
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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
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FOG Control & Prevention FOG Control & Prevention ProgramsProgramsThe Problem(s)The Problem(s)
WWTP Interference & Pass-throughBlockages/ObstructionsSpills
Contained Uncontained
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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• $32k for 250 gals
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FOG Control & Prevention ProgramsFOG Control & Prevention Programs
Problems with Animal & Vegetable FOG Creates Obstructions - act as Cement-like
matrix, e.g. Forms Hard Deposits Involves Commonly Used Material
• Restaurant Clustering
• Difficult to Identify Responsible Source Existing Controls - Not Well Regulated
• Health Department
• Plumbing Code
• Water & Sewerage
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What Can WE DO?
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
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FOG Control & Prevention ProgramsFOG Control & Prevention Programs
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FOG Control & Prevention FOG Control & Prevention ProgramsProgramsOptions:Options:
Regulatory Approaches (Command & Control) Industrial Pretreatment Surcharge a.k.a. User Charge System
Non-Regulatory Approaches Voluntary Education
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Command & Control Programs: Work Well --
• Regulating Large Industrial/Manufacturing Operations
• Operations are Sophisticated • Control Group is Small
Don’t Work as Well -- • Problem is Occasional• Control Group is Large
FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
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FOG Control & Prevention FOG Control & Prevention ProgramsPrograms
Command & Control Options Local Pollutant Discharge Limitations
• Limit = 1,500 mg/l• Headworks allocation: 48,000 lbs Domestic / 350,000 Available
General Prohibitions• Nuisance prohibition• Interference and pass-through prohibitions• Floating-oil prohibition
Economic = +$ 27 M/yr User Charge Program FOG Rate = $ 0.284/lb (2007/08)
• Excludes Restaurants
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Costs of FOGWho should bear the cost?
Source
Transport/Conveyance
Destination
Local Maintenance
Treatment Plant/Pump Station
User Pays
Public Pays
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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
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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
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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)
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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
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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
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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
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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