Water Protection Education Outreach For Food Service (306-06-07)

FINAL PROJECT REPORT
Water Protection Education Outreach for Food Service
Establishments
City of Duluth
Minnesota’s Lake Superior Coastal Program Grant

Project
Project No 306-06-07
Contract No. A78753
January 15, 2007
This project was funded in part by the Coastal Zone Management Act, by
NOAA’s office of Ocean and Coastal Resource Management, in
cooperation with Minnesota’s Lake Superior Coastal Program
INTRODUCTION
One of the most notable changes in family habits during the twentieth century was a
movement from home cooking to dining in restaurants. In addition, society has seen an
increasing number of institutions providing meals to children, the homeless and senior
citizens. The new pattern of food preparation, the increased volumes of waste and
associated traffic patterns all increase pollutants and add pressures on regional water
quality.
In 2002, the City of Duluth began sampling the wastewater stream from residential and
commercial customers. The sampling process has demonstrated that wastestream
concentration is increasing for both categories of customers. These results are supported
by observations from field staff of increasing problems with buildups of food residues
including fats, oils and grease in local sewer lines. Cleaning these lines is both expensive
and unpleasant. Treating concentrated waste water is more expensive and the costs are
reflected in charges that communities pay to the Western Lake Superior Sanitary District.
Most importantly, this increased concentration indicates a trend on the part of businesses
and residents to use the sewer as a garbage disposal. This practice increases water usage,
increases the pollution of water and increases the risk for sewer overflows into the
environment as the result of blockages.
In order to encourage local food service establishments to take a proactive approach in

reducing sewer loading and avoiding increased sewer fees, the City of Duluth designed
an education program for the food serivce industry including restaurants, hospitals,
schools, and other institutional food service programs.
PROJECT APPROACH
The program is designed to identify measures and provide education to specifically

address kitchen practices: 1) reduce sewer blockage, improve disposal practices for fats,
oils and grease and food waste and lower BOD (Biological Oxygen Demand) and TSS
(Total Suspended Solids) concentrations in water, 2) reduce water consumption for waste
disposal 3) improved cleaning and maintenance of garbage and parking areas to minimize
stormwater pollution.
1. Identify problems and other communities approaches

City staff used web resources and information from industrial associations and
consultants to develop a resource library of appropriate practices (See catelog list
in appendix A). Utility staff invited the Western Lake Superior Sanitary District,
the St. Louis County Health Department and City Building Inspection staff and
local plumbers to meetings to discuss common problems and effective control
methods.
Final Report: Water Protection Education Outreach for Food Service Establishments, City of Duluth, Minnesota’s Lake
Superior Coastal Program Grant Project, Project No 306-06-07, Contract No. A78753
2
Although initially identified as a City project, interest from other communities
resulted in the formation of a regional committee to identify problems and
develop an approach for outreach to the public. Membership of the committee
includes the cities of Proctor, Cloquet, Duluth, and Superior, St. Louis County
Health Department, WLSSD, and the restaurant chains of Grandma’s and
Blackwoods. Other participants in meetings include local plumbers.
2) Selection of priority problems and targets.

The Committee reviewed ordinances, practices and educational material from
across the country. Based on review, the committee selected approaches and
emphasis that was most appropriate to the local region.
3) Develop outreach educational materials

The Committee identified materials to be provided to local food service
establishments and developed posters, drain signs and promotional materials.
4) Prepare workshops to present materials.

The committee designed a workshop, invitation and PowerPoint presentation for
local workshops. A list of over 400 food establishments in the region was
assembled.
5) Present Worshop
Six workshops of approximate 1½ hours were presented in October in
Hermantown and Duluth.
6) Follow up with restaurants

A followup information letter was sent to all restaurants. An evaluation tool was
included with the letter. Plans were made to repeat the workshop in late January.
7) Evaluate results
The committee met in November to do an initial evaluation. The City of Duluth
is continuing the evaluation process with City restaurants. In addition City staff
will visit food service estalishments.
PROJECT RESULTS
1) Assembly of materials
The City determined based on previous attendence at conferences that significant
material was available from communities and organizations across the country on
websites. An intern employed by Duluth did an extensive seach of the web and
reproduced materials representing different approaches to Fats Oils and Grease
problems. The search areas included: 1) related ordinances requiring programs, 2)
educational materials, 3) checklists and evaluations, 4) information on food
recycling and grease renderers and 5) information on grease traps and
interceptors. (See Appendix for list of materials)
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2) Planning and evaluation meetings
From October 2005 to December 2006, 10 meetings were held to identify
problems, develop an approach for addressing the Fats, Oils and Grease education
issues, design materials and a workshop and evaluate the effectiveness of the
effort.
Initially the City of Duluth set up an in-house team to address the problem
including field staff, water quality specialists and management. However, the
City of Proctor contacted Duluth about similar problems and the City made the
decision to invite regional communities to participate in the program. The
planning team was expanded to include the Cities of Hermantown, Proctor, and
Cloquet, WLSSD, and the St. Louis County Health Department. Several
plumbers participated in meetings and letters were sent to several restaurant
chains inviting them to participate. Grandma’s and Blackwoods sent
representatives to meetings.
Over the year of the grant the committee completed the following activities:
a. Reviewed the role of the Health Department inspectors, and plumbing

inspectors in monitoring grease traps. From discussion the committee learned
that the health department’s primary concern is in health and safety issues and
they do not inspect grease traps to determine if they are being used properly
unless there is a cleanliness issue or sewer backups that could affect the health
and safety of those using the facilities. The plumbing inspectors check the
design of the trap to make sure it meets regulation but have no role in correct
usage following approval of plumbing requirements.
b. Discussed problems that plumbers observe in food service establishments.
Specific observation from the plumbers suggested grease is a frequent
plumbing problem. They indicated that often the traps are not cleaned. In
addition trap placement often discourages cleaning. They also discussed
problems with garbage grinders.
c. Reviewed materials from other comunities. Committee members were
provided with two packets of materials assembled from information collected
from other communities. The first packet contained samples of ordinances
and regulations controlling grease traps and discharges of fats, oils and grease.
The second packet contained materials relating to education programs.
• Ordinances: Members determined that if ordinance changes were

made locally they would emphasize 1) requiring food service
establishments to have in place a plan for FOG management and yard
management to protect the environment: 2) requiring grease traps for
all new or renovated food service establishments unless a waiver was
obtained and 3) providing provision to back charge customers that
were problematic for sewer overflows because of bad practices. The
City of Duluth has submitted ordinance changes to the attorney’s
4
office and expects to update its ordinance later in 2007. Duluth is also
changing it rate system to charge customers based on the strength of
their waste water discharge. This change will motivate food service
establishments to review what they put down the drain.
• Education: The Committee reviewed the available education materials

and developed local items as follows:
a. Best Management Practices (BMP): The group identified
practices that could be readily incorporated into food service
establishments that should be included in a FOG management
plan. A simple checklist was developed for distribution to food
service establishments. (see appendix)
b. Posted materials for kitchens: The committee designed a FOG
poster : “Got Grease” and a simple “no grease in drain”
sticker for placing above kitchen drains (see appendix). The
group had hoped to find a sticker available from national
outlets, but a web product search and a search of vendors at the
National Restaurant Show (attended by Grandma’s restaurant
representative) did not identify a source, so the stickers were
produced locally. Both the stickers and the posters were
laminated to ensure their ability to survive in a kitchen
environment.
c. Promotional Materials: The committee identified plate
scrapers that could be purchased at minimal cost with a “no
grease” logo. Two sizes were ordered. This product has the
additional advantage of being used as an educational tool for
home use. Thus they can be distributed with education
materials at both commerical events and local shows.
d. PowerPoint presentation and Workshop: The Committee
developed a workshop agenda and PowerPoint presentation
(see appendix). The workshop was designed to be short, and
scheduled for a time of day that food service staff would be
available. The WLSSD was invited to participate by
presenting their food composting program alternatives. Jerry
Lawson, Maintenance Manager for the Blackwoods restaurants
shared his experiences in restaurant operations. In addition, he
provided his phone number and agreed to assist several
establishments in inititating activities.
3) Workshop presentations
Six informational workshops were presented in October 2006. Letters were sent
to all identified food service establishments in the Minnesota communities
participating in the program. Approximately 500 letters were sent. Duluth sent
out 350 letters (see appendix). A strong response was received and 179
individuals attended the workshops representing 124 (25% response) food service
5
establishments. At the request of those who were unable to attend, two additional
workshops have been scheduled in 2007. Eighty-eight of 346 Duluth
establishments attended the event (25.4%). Actual establishment involvement
may be higher as a number of chain restaurants sent one to two representives for
the entire chain (McDonald’s, Grandma’s etc.). Extra materials were provided to
these groups.
4) Evaluation.
In December, the City of Duluth sent a follow-up letter to all local food service
establishments. All individuals that had attended the workshops were also
provided an evaluation questionaire. Of 88 questionaires sent out to
establishments, 56 have been returned. The questionaire and results are included
in the report appendix. Over 95% responded that the workshop provided
information they could use in the workplace. Twenty three of the 55 respondents
were not previously aware of the fats, oils and grease problem. Over 95%
indicated the intention to use the posters and stickers at their worksites.
A review of the comments indicated a general appreciation of the proactive
approach taken in the program and a desire of the attendees to follow up on the
activities and improve their work environment. As the result of comments by
food service personnnel, an additional simple educational piece has been
developed. This one-sheet brochure can be provided to financial and management
personnel to explain the resason for modifying and improving in-house practices
based on cost savings and environmental protection.
5) Follow up
Since the workshops City Water Quality Specialists (WQS) have begun visiting
local food service establishments on a cooperative basis. Anecdotal observations
from visits indicate that there are differing levels of involvement and effectiveness in
meeting good Fats Oils and Grease Best Management Practice Standards. In one
instance the WQS visited a newer establishment that was going well beyond
expectation, but expressed a desire to do more. However at another visit the WQS
observed abusive use of garbage grinders and large quantities of potentially
recyclable food entering the sewer system.
As the result of a number of phone calls two additional workshops have been
scheduled for February 1, 2007. The posters and stickers and promotional items will
be available at these meetings.
In 2007, Utility Operations will follow up on the program through addition visits to
individual establishments, monitoring of wastewater discharges and educational
efforts for business groups.
The Utility will also be expanding the program to increase awareness of individual
home owners of their role in reducing problems. Additional materials are being
developed for use at the City’s Arrowhead Homeshow booth and at other events.
6
Utility Operations staff will present a workshop on the program at the Minnesota
Wastewater Operators Training in January. Utility staff are meeting to develop tours
of local food service establishments and a network for food service establishments to
share their programs.
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APPENDIX CONTENTS:
1. List of Informational Materials collected for project planning
2. Posters and promotional items
Got grease poster (pdf)
No grease in drain sticker (pdf)
One page informational brochure (pdf)
3. Workshop
Invitation letter
Agenda
PowerPoint
Best Management Practice Checklist
Example BMP workbook
WLSSD materials distributed at workshop (hard copy)
Second Harvest materials distributed at workshop (hard copy)
4. Workshop evaluation
Follow-up letter
Evaluation
Evaluation results
5. Press clippings
Appendix: Library of Materials assembled
Information lists
1. List of grease renders – North Dakota Department of Health
(www.health.state.nd.us)
2. Waste Oil/Grease Disposal Options – in house list

3. Grease trap manufacturers – in house list with e-mail links
4. Grease and cooking oil recyclers – in house list
Ordinance Examples
1. Lexington-Fayette Urban County Government Grease interceptor program,

Grease and Oil Ordinance
http://www.lfucg.com/PubWorks/SanSewer/GrOrdinace.asp
2. Long Beach California ordinance FOG
http://www.longbeach.gov.apps.cityclerk.lbmc/recent-updates/ord-05-0003.htm
3. Indianapolis enforcement policy for FOG
http://www.indygov.org.eGov/City/DRW/Environment/cleanstrea/H..
4. City of Seal Beach, California, FOG Management and Discharge Control Title 9,
December 2004
5. City of Kirkland Washington, FOG amendments to Kirkland Municipal Code,
http://www.ci.kirkland.wa.us/depart/pw/fpg/fog/htm
6. Town of Cary – Grease and Oil Control ordinance,
http://www.p2pays.org/ref/13/12265/htm
7. Wright-Pierce – Model FOG Ordinance
8. Official Code County of Cobb Georgia, Section 122-188 Sand and Oil Grease
interceptors.
9. San Diego Municipal Code, Article 4:Sewers Division 7: Food Establishment
Wastewater
10. Columbus City Code Rules and Regulations No. 05-01 Cost Recovery for sewer
blockages Columbus City Code 1145.11
11. House Bill 1979 Model Standards for a Grease Ordinance.
www.tceq.state.tx.us/assets/assistance/P2Recycle/fog/HB-1979final.pdf
12. El Dorado County Ordinance Code – Liquid Waste (septage) Management
http://www.co.el-dorado.ca.us/emd/reports/ord_4414.html
13. Sunnyvale California, Amended Sewage Systems Chapter 12.04
http://sunnyvale.ca.gov/200104/rtcs/01-104.asp
14. Town of Verona, WI, Waste Disposal ordinances
http://town.verona.wi.us/ordin/94-1.htm
15. Town of Apex, NC, Oil and Grease information.
http://www.apexnc.org/depts/pw/oilgrease.cfm
16. Sample grease and oil ordinance
http://casaweb.org/committee/TnTac/Grease.htm
17. City of Ellsworth, Maine, Sewer Ordinance, http://ellsworth.me.us/ord5.pdf
18. Burlingame, CA, Water And Sewer Ordinance Title 15
http://burlingame.org/codes/TITLE%2015.htm Part 1
21. Minnesota Rules – grease interceptors

http://www.revisor.leg.state.mn.us/arule/4715/1115.html
22. Minnesota rules – grease interceptors for commercial buildings
http://www.revisor.leg.state.mn.us/arule/4715/1110.html
23. City of Durham, NC FOG ordinance
http://www.p2pays.org/bmp/main/ordinances/Durham%20Grease%20Ordinance.
pdf
24. City of Duluth, MN Sewer ordinance, Chapter 43
Best Management Practices – Check lists
1. Best management Practices (BMPS), http://www.oracawa.org/Pages/bmp/htm

2. Prohibitions Relating to the Discharge of Fats, Oils and grease
http://www.orca.was/Pages/prohibitions.htm
3. Compliance Checklists http://www.orcawa.org/Pages/checklist.htm
4. San Francisco FOG Program, Fats, Oils and Grease Reduction Self-Assessment
Checklist. www.sfwter.org
5. City of Bellevue, Fats Oils and Grease Manual – Checklist and Maintenance log
http://www.ci.bellevue.wa.us/page.asp?view=3459
6. Fats, Oils and Grease Reduction self-Assessment Checklist , for San Francisco
Restaurants and Food Handling Facilities www.sfwater.org
7. City of Bellevue WA, Fats Oils and Grease Manual Prohibitions
http://www.ci.bellevue.was.us/page.asp?view=3456
Posters
1. Food Restaurant Industry – Good Cleaning Practices
http://www.ocwtersheds.com/Public Education/pe_posters_food.asp
FOG articles
1. Towards onsite Pretreatment of Effluent Containing Fats, Oils and Grease (FOG)
http:www.pmengineer.com/CDA/ArticleInformation/features/BNp_Features_Item
/0,2..
2. Environmental Services, City of Portland, Handling Fats, Oils and Grease (FOG)
to Prevent Water Pollution
3. New Micro-blaze F-O-G Knocks out Fats, Oils and Grease Fast http://micro-
blaze.com/mbfog.htm
4. Controlling rooftop grease, Professional Roofing Magazine, July 2004
5. Hanover VA Frequently asked questions FOG
http://www.co.hanover.va.us/utilities/foodsvc-faq.htm
6. City of Marshall FOG Reduction Plan – Goal and objectives
7. A fact Sheet for Grease Trap 101, Georgia Pollution Assistance Division,
www.p2ad.org
8. Fats Oils and Grease Initiative, Georgia Department of Natural Resources
http://www.dnr.state.ga.us/p2ad/h_fog_inititative.html
9. Brochure: Wanted: Your Drain’s Worst Enemy, The Grease Goblin, Georgia
Pollution Prevention Assistance Division, DNR
10. Best management Practices for Fats, Oils and Grease Georgia Pollution
Prevention Assistance Division, DNR
11. Food Service Waste Reduction, Georgia Pollution Prevention Assistance
Division, DNR
12. Restaurant Oil and Grease Rendering Georgia Pollution Prevention Assistance
Division, DNR
13. Oil and Grease definitions Georgia Pollution Prevention Assistance Division,
DNR
14. Managing Food Materials Georgia Pollution Prevention Assistance Division,
DNR
15. City of Bellevue: Fats Oils and Grease BMPS
http://ci.bellevue.wa.us/page.asp?view=3142
16. City of Bellevue Washington, Fats, Oils and Grease FAQ’s
http://www.ci.bellevue.wa/page.asp?view=3139
17. Grease in the Wrong Place, by Joseph Baribeau
http://www.foodservice.com/editorials/ed_listing_detail.cfm?&rticle_id+733
18. Torrington Area Health District Grease Pretreatment Program
http://www.tahd.org/fog/htm
19. A clean establishment and Food Safety
http://allfoodbusiness.co/clean_establishment.php
20. Restaurant cleaning tips http://allfoodbusiness.com/cleaningtips.php
21. Restaurant Grease: Knowing Your Ohio EPA Regulations Fact Sheet May 2001,
No. 20
22. How to prevent Fats, Oils and Greases from damaging your Home the
Environment
http://www.wef.org/LearnAboutWater/ForThePublic/FactSheets/FactSheetDocum
ents/FA...
23. Brochure: City of Columbus Missouri, Fats, Oils and Grease
http://www.gocolumbiamo.com/PublicWorks/Documents/FOG_Alert_Brochure.p
df
24. Preventing Fat from entering the wastewater system, Metrowater, new Zealand,
http://www.metrowater.co.nz/press/pressrelease.aspx?id+1124748116
25. City of Fullerton Mandate require sewer program extension,
http://ci.fullerton.ca.us/city_manager/focus/focus200507.html
26. City of Marshall Fats Oils and Grease Reduction Program
www.cityofmarshall.com
27. What you need to know about: Sewer overflows, City of Asheboro, NC
http://www.ci.asheboro.nc.us/Departments/water_sewage/sewer_overflows.html
28. Brochure: Water Quality Guidelines for Exterior Restaurant Cleaning Operations,
Orange County Stormwater Program Anaheim, CA 92806
29. Restaurant Hood Cleaning, http://d21c/biggman/hood/hood99.html
30. Best management Practices for Fasts Oils and Grease JEA
http://www.jea.com/business/services/foodservices/index.asp
31. Brochure –Help Prevent Ocean Pollution: A guide for food Service Facilities
http://www.ocwatersheds.com/PublicEducation/pe_brochures_food.asp
32. A Factsheet for: Managing Food Materials County Sanitation District of Los
Angeles County
33. Water Quality Protection Guidelines for Food Handling Facilities, City of Palo
Alto CA, Regional Water Quality Control Plant
34. Best management practices for Fats, Oils and Grease, County Districts of Los
Angeles County
35. New City of Columbus Fats, Oils and Grease Control Program,
http://utilities.ci.columbux.oh.us/sewers_drains/FOG.htm
36. City of Cambridge, Restaurant and Food Preparation Facility Fats, Oil and Grease
Removal Program
37. Avoid Fines and health Risks from Grease overflows, Bay Area Pollution
Prevention Group, San Francisco
38. Fats, Oils and Grease-Grease Trap Maintenance, City of Bellevue Washington,
http://ci.bellevue.wa.us/page.asp?view=3106
39. Brochure: Harvard university Operation and Maintenance Guidelines for Grease
Traps
40. Fats Oils and Grease Recovery, Cobb County Water System
http://water.cobbcountyga.gov/fog.htm
41. Fats Oils and Grease, Best management Practices manual City of St. Petersburg,
FL,
42. Toward Onsite Pretreatment of Effluent Containing Fats, Oils and Grease,
http://www.pmengineers.com/CDA.ArticleInformation/features/BNP_Features_It
em?0,2..
43. City of Griffin Fats Oils and Grease Program http://griffinfog.com
44. Union Sanitary District Restaurant Program Alameda County California,
http://unionsanitary.com/environmentalprograms/commercial/res...
45. City of Ashland, Oregon Fats, Oils and Grease,
http://www.ashland.or.us/Pge.asp?NavID=8493&MenuID=8531&Pri...
46. Fats, Oils and Grease Program Facts, www.ci.huntington-
bach.ca.us/files/user/city_treasurer/fog_program.pdf
47. Guide to Grease Interceptors – The plumbing and Drainage Institute 1998
48. Thermaco – Big Dipper System
POSTERS AND PROMOTIONAL
ITEMS
Do not allow grease or food to enter

any drains
To avoid clogged drains, grease should never be put down any sink, dishwasher
or floor drain unless the drain is connected to a grease trap.
Scrape or wipe out oily/greasy pans

and equipment
Remove most of the residue into the trash can, then wash in a designated sink
that has a grease trap (use warm, not hot water <140 degrees F.) Dispose of
Empty and clean grease traps on

a routine basis
To ensure proper grease trap function avoid sending hot water down the grease
trap. Keep your grease trap cleaning log up to date.
Scrape, sweep or use an absorbent

product to clean floor and
large equipment
Place grease and greasy cleaning materials in trash or grease receptacle for
recycling. Do not allow grease to enter floor drains.
Monitor outdoor areas where grease

may be present so that the grease
does not enter storm sewers, lakes or
streams
Remove grease from exhaust fans and put in trash or recycle barrel. Keep the
recycle barrel and surrounding area clean. Keep all containers covered. Have
grease recycling company empty your oil recycle barrel when needed.
This project was funded in part by Minnesotaʼs Lake Superior Coastal Program and the Minnesota Dept. of
Natural Resources-Waters through the Coastal Zone Management Act (CZMA) as administered by the National Oceanic and
Atmospheric Administrationʼs (NOAA) Office of Ocean and Coastal Resource Management (OCRM).
SAVE MONEY AND PROTECT THE ENVIRONMENT
LIMIT WHAT GOES DOWN THE DRAIN
The sanitary sewer is designed to transport waste water to the treatment plant. It
is not designed to serve as a garbage disposal system.
Waste water travels to a treatment plant where it is cleaned and any materials in
the water are removed forming sludge that must be disposed of through land
treatment or other means. Once cleaned, the water is returned to the environment
- but despite cleaning techniques it is never as high in quality as the original
resource. Thus disposing of garbage through the sewer is more expensive
(cleaning the water and disposing of sludge) and more environmentally
damaging than recycling options or other means of garbage disposal.
Specific costs of using the sewer system as a garbage disposal

include:
• Plumbing costs for treating and cleaning clogged pipes-
both the in-house costs and costs billed back to the
discharger by the Sanitary Sewer Utility when repeated
problems occur.
• Increased sewer charges for cleaning the more
concentrated waste water stream.
• Environmental costs from increased water use.
• Pollution from sewer overflows that occur when pipes are
blocked.
What should responsible food service establishments do?

•
Donate edible surplus food to a food bank.
•
Dispose of food waste through an anima l feed program or
to the WLSSD compost program.
• Scrape material from plates, pots and other kitchen
utensils into food garbage cans prior to washing.
• Separate and recycle food waste.
• Install grease traps in appropriate sinks and clean them
regularly.
• Clean exhaust fans, floor mats and greasy surfaces.
Dispose of the greasy material either through the grease
trap or in the garbage.
• Place screens over drains to trap food particles.
• Write and document a Fats, Oils and Grease Program
• Train employees.
A good program for fats, oils and grease and food waste saves everyone money and
most importantly, is a step we can all take to protect the environment and conserve
an important natural resource - our water.
This project was funded in part by the Coaslal Zone Management Act, by NOAA's Office of Ocean and Coastal Resource Management in cooperation with Minnesota's
Lake Superiors Coastsl Program
WORKSHOP MATERIALS
CITY OF DULUTH
DEPARTMENT OF PUBLIC WORKS AND UTILITIES
Utility Operations
520 Garfield Ave
Duluth Minnesota 55802
Phone # 218-730-4130 � Fax # 218-730-4176
Date October 1, 2006
ATTN: Food Service Manager, Manager, Facilities Manager
PLEASE ATTEND THIS IMPORTANT WORKSHOP!
Upcoming Changes in Sewer Ordinances will result in increased sanitary sewer

bills for food service establishments that do not address fats oils and grease
discharges. LEARN ABOUT COMPLIANCE REQUIREMENTS.
Regional Communities, the Western Lake Superior Sanitary District and the Superior Sanitary
District have been meeting for six months to address the increasingly challenging problem of fats,
oils and grease (FOG) and food waste in sanitary sewers. With the assistance of several local
restaurants a plan has been developed to address the problem.
Shortly, the regional communities will be recommending revision of their sewer ordinances to
increase requirements for control of FOG. In addition, sewer rates will be changed to charge
facilities that are major contributors of FOG and food waste based on what goes down the sewer.
Communities will begin billing customers for grease problems in the lines that can be traced back to
specific sources.
Prior to these changes going into effect, food service establishments including restaurants, catering
kitchens, deli’s, groceries, group homes, churches and schools are invited to attend one of six brief
workshops to learn about the new requirements and the measures they can take to minimize any
increase in their sewer rates.
You are encouraged to send representatives from management and senior kitchen staff to one of the
listed workshops. Attendees will be provided with additional information and materials at the
meetings. Please read the attached information and reserve a spot at one the workshops by
contacting City of Duluth Utility Operations 730-4130 or completing and returning the attached
form.
Food service establishments that attend will receive credit towards compliance with up coming
FOG and food waste requirements.
Looking forward to your participation
Sincerely
Steve Lipinski
Utility Operations Manager
FATS, OILS AND GREASE AND FOOD WASTE WORKSHOP
In recent years, the regional sanitary sewer collection systems have observed increasing problems
with grease and food material in the sewer lines. Fats , oils and grease in the sewer often settles out
of the waste stream and build up on the walls of pipes eventually blocking the pipes and stopping
the movement of sewage. When the sewers back up, basements flood and toilets do not flush. In
addition grease and other food materials are released into the environment through sewer overflows.
Wash off from garbage yards and dirty exhaust fans can also pollute our streams, rivers and Lake
Superior.
The major problems appear to come from restaurants and other food service establishments
including rest homes, schools and community kitchens. For example, last fall, the cleaning of one
sewer in a restaurant area required two days, two cleaning trucks and crew of six men at a cost of
close to $5000. Crews removed a sausage like tube of grease from the line. After removing the
material additional costs were incurred for disposal. This is not an isolated case.
Local communities have come together to form a team to address the problems of food materials in
the sewer pipes. These communities are looking at ordinance changes that will provide greater
options for dealing with problem customers.
Among the changes that will be occurring will be:

• increases in fees for wastewater that has high concentrations of organic matter
and solids,
• requirements for grease traps and grease plans,
• more efficient methods of billing establishments for the cost of cleaning clogged
lines and
• more evaluation of garbage yards and other storage outside storage.
In October we will be offering six short workshops on Good Management Practices for reducing
grease problems and protecting the environment. These workshops are the kick off to a program for
local food services establishments to introduce plans to reduce problems. At the workshops you
will be provided with posters, and information to put together a grease removal plan. In addition we
have invited plumbers and plumbing inspectors to provide information on grease traps. At these
events you will be encourage to share your concerns and ideas so that when ordinance changes go
into place the problems will be minimal. Attendance at One these workshops will be the first
step in developing your facilities Grease Removal Plan. Please read the information on the
attached sheet, select a date and time and notify us of your intention of attending.
If you have questions please contact: City of Duluth, Utility Operations (218) 730-4130
520 Garfield Ave Duluth MN 55802
or mlonsdale@ci.duluth.mn.us
FATS OILS AND GREASE WORKSHOP
YOU NEED ATTEND ONLY ONE 1 ½ hour WORKSHOP. For planning purposes please let us
know which workshop you will be attending.
Please complete the form below and return by mail to : City of Duluth, Utility Operations
520 Garfield Ave Duluth MN 55802
Or call ___(218) 730-4130__ or e-mail mlonsdale@ci.duluth.mn.us
Workshop times and dates:
October 17th 9:00 AM at Hermantown Admin Building, 5255 Maple Grove Road, Hermantown
October 17th 2:30 PM at Hermantown Admin Building,
October 24th 9:00 AM at The Green Room, Duluth Public Library, 520 W. Superior St., Duluth
October 24th 2:30 PM at The Green Room, Duluth Public Library
October 31 9:00 AM at The Green Room, Duluth Public Library
October 31st 2:30 PM at The Green Room, Duluth Public Library
FATS, OILS AND GREASE WORKSHOPS
Representatives from__________________________________ will attend the following workshop.
_____ October 17th 9:00 AM at Hermantown City Hall,

_____ October 17th 2:30 PM at Hermantown City Hall,
_____ October 24th 9:00 AM at The Green Room, Duluth Public Library
_____ October 24th 2:30 PM at The Green Room, Duluth Public Library
_____ October 31 9:00 AM at The Green Room, Duluth Public Library

_____ Ocober 31st 2:30 PM at The Green Room, Duluth Public Library
Contact Name ______________________________ Phone ______________________
Please complete the information and mail in enclosed envelope.

FATS, OILS and GREASE WORKSHOP
October 31, 2006
Green Room, Duluth Public Library
Welcome
Introductions
• What are Fats Oils and Grease and why are they a problem?
• Ordinance requirements of regional collection systems?
– Cloquet
– Duluth
– Hermantown
– Proctor
• How other food service institutions are addressing the problem?
• Plumbers concerns
• What Food Service Establishments can do now?
– FOG plan
– Cleaning and maintaining grease traps
– Yard maintenance
• WLSSD Composting Activities
• Questions
1
Food Industry
Fast Food
Hot_,
Food store
Industry
.....,.,
"""""'Y
Rest home
Restaurant
Relail
R~ntiaI
Te)('( book wength ror 811ef39C fesideolial customers is 220 n9'I for BOO and
250 mgII for TSS
Community by Community
Expectations
City of Cloquet
- A ll Ilew food service establisllments will be
required to install grease interceptors Larger
facilities w ill be required to install exterior grease
intercept()rs outside t he, building ,
t,
j'
• All existin~' faCjJjties will be required to"jnstall ,,: :- ,I
, grease interceptors,wIlen It:JefacililY is' found by t~
the Cit~ to be, co ~tributi!)g ·g r,ease i~ , ~u.!!!£i~.!1t I-=
, quantities thalcause sewer Imelbloc.liages or
'j nec~~jtate inli.fl!ased seWe!.JI lille,!!'!.,!!nt,"-i1aLJS-~.
:-;. Fac!iitles t!Jat' under~o ,,?!~1l!od.(l.lI(}\l r th,!1tJ.£9\U!'.~
tV\-,_,s,s,uance ot.~1bu,~d'l).!.l ' per , f'w,t!l:l;ie r,~qiJlrc(l
to compl . at that time "
Community by Community Community by Commu nity

Expectations Expectations
City of Cloquet • City of Duluth
- All facilities with grease interceptors will be
required to develop and implement a grease
in the process of updating our ordinance
management plan that incorporates best expect to,see
, •mariagemeni practi~esJ into t~e·ir ~operati.or:s . • - Eve,ry Food ServiceEsi~blis'hment will develop a • .- ,;-,!
,,,"j,VYJ!~~~AC!i~A:'1OlD·',P,~!lQ~D,1tp,~:gJea~e .~,~~~~!ge ~ f'()q~nd)ard Ma~n,~enan'cc tjes.L~¥~~ger,lle:r~t3 i'~'~
•~~!!\~war.t,cllla~ ~ha_sic~,used .•(l.Lt"~'tl..~'_, ' ~1a-~ 'L ~'_.' ~·III_. "".-,.~:_.;: - 1~,.",.~,,"'~~I_:r_-"
• ~ ~~~~I~~~!i, ~u~d)L~.O/lor;mal)y;, ",II ... .J.'- ~ , ~ :: ~ ".
hi9~~.!!J.~~f~f,oe ;;~~~..S!~¥.lc~~: -C a , g~J.~!~~Wpg".~ y-~'!,!ge fo~ the

" ex~~~anup costs~andlo,r dam g~ to the actual dis.~~rge, ( ~~le' C the
f€lclhty. aMault average for fcop sew".e catego Jes.J
2
3
4
5
Fats Oils and Grease (FOG) Management Plan Checklist
Check list of items to be covered in a Fats, Oils and Grease (FOG) Management
Plan.
PRACTICE YES NO
1. Does your establishment have a grease trap or interceptor?
If yes – do you have a cleaning schedule?
If no – do you have a plan that prevents grease entering the
sewers?
2. Is your grease trap or interceptor being cleaned regularly (by staff or
a contractor)?
Do you monitor amount of grease removed?
Is the trap more than 50% full at time of cleaning?
(if yes, frequency of cleaning should be increased)
3. Is management witnessing or inspecting the cleaning to be sure Best
Management Practices (BMPs) are being followed?
4. Is the cleaning and maintenance log current?
Is the volume of grease recorded on the log?
Frequency of cleaning is ____ weeks or ____ months?
5. Do employees receive training on proper handling and disposal of
grease?
6. Do employees remove grease by dry methods (scrapping, wiping or
sweeping), before using wet methods?
7. Do employees know not to pour grease down the drain?
• Have employees been trained on designated sites for grease
collection.
• Are scrapers and other tools readily available for removing
grease from surfaces and equipment?
8. Are the following cleaning practices in place?
• Use of rubber scrapers to remove FOG from cookware,
utensils, chafing dishes and serving ware
• Use of absorbent materials to soak up oil and grease
under fryer baskets
• Use of paper towels to wipe down work areas (cloth
towels will eventually release grease during washing.)
• Keep water temperature at 140 degrees F or below in
sinks with grease traps.
• “No grease” signs are posted near drains
• Drain screens are placed in all sinks and floor drains.
9. Do you have a spill clean up plan including the following/
• Procedures for different types of spills?
• Training schedules for employees?
• Cleanup kits in place and well marked with absorbent
materials available?
• Designated employee to monitor cleanup?
• A plan posted in work area?
Practice YES NO
10. Are exhaust hood filters cleaned on a regular basis?
11 Do you have a procedure for cleaning exhaust hoods?
12 Does runoff from cleaning of hoods flow through a grease trap?
13 Are floor mats cleaned inside the premises and cleaning water is
discharged to a sink or floor drain with a grease trap?
15. Are the following items all cleaned so that runoff goes to a grease
trap?
• Grease filters
• Grills
• Cleaning bucket water from cleaning greasy surfaces
16. Are spills of grease wiped up before the following items are cleaned?
• Floor mats
• Floors
17. Are only licensed companies used to haul away fats, oils and
grease?
18. Are the following Best Management Practices (BMPs) followed in
storing fats, oils and grease?
• All storage containers are covered?
• Storage containers are placed away from storm drains
and catch basins?
• If containers must be near catch basins or drains,
containers are bermed with absorbent pads to prevent
spills reaching drain?
• A spill prevention plan is in place?
(note – do not use kitty litter or other flowable materials
for cleaning spills near storm drains)
19. Are all employees trained in Best Management Practices (BMPs) for
Fats Oils and Grease?
• Training is updated and tracked regularly?
• Cleanup guidelines are posted?
• “No Grease” signs are posted near drains without
grease traps?
• Are employees trained for proper use of dumpsters and
recycling containers:
o Always keep them covered?
o Stay alert for signs of leaks?
o Pick up spilled material and litter regularly
o If water is used to clean area – direct water to
sanitary sewer?
Developed from the San Francisco FOG Program www.sfwter.org (enter FOG in search)
Fats, Oil, and Grease
Best Management Practices
Manual
Information, Pollution Prevention and
Compliance Information
For
Food Service Facilities
City of St. Petersburg
Water Resources Department
Environmental Compliance Division
Grease Management Program
Contact Information:
Environmental Compliance Division
Grease Management Program
1635 3rd Avenue North
St.Petersburg, Fl. 33713
Telephone: (727) 893-7261
Fax: (727) 823-9152
Www.stpete.org/grease.htm
This manual was written by: Kimberly Ouellette
Fats, Oil, and Grease Best Management Practices Manual
INTRODUCTION
Food service facilities generate literally tons of cooking oil, grease and food wastes every day. If this waste is
not managed properly, it can cause major environmental problems. Animal and vegetable -based oil and grease
often enter the wastewater collection system in the liquid form. An important property of oil and grease is its
ability to separate and float on the water, in other words, they are hydrophobic compounds. Once in the waste
water collection system these fats, oil and grease cool and solidify. Grease will cling to sewer pipes and the
surface of a grease build-up causing a clog to form from the top of the pipe. These blockages and subsequent
spills are unsightly, clean-up is difficult, time consuming and costly. Sewage backups in businesses present a
potential health hazard as raw sewage may carry harmful bacteria, viruses, and pathogens. In the City of
St.Petersburg, there are up to 35 recorded sewer blockages per month and many of these are a result of grease
buildup. Nation wide, 30 to 35% of all sanitary sewer overflows are caused by fats, oil and grease blockages. In
an effort to resolve this problem, the EPA mandated that the City of St.Petersburg create a program, whereby
non-residential facilities would be monitored for grease discharge through a permit program.
The Grease Management Program will combat the grease problem through regulation, education, inspections
and enforcement. In June of 2002, the City of St.Petersburg=s sewer use ordinance was amended to require
grease removal devices in all food service facilities as well as grease interceptor/trap cleaning and reporting.
Additionally, an inspection program has been implemented to visit each facility and verify compliance with the
local ordinance.
This manual is designed to inform facility personnel of the local requirements and to educate management and
workers in established practices. Grease waste minimization begins at the source. Every food service facility
should have a manager or someone in charge of overseeing proper waste disposal from the beginning to the end
of the operation. This person must be able to recognize common practices and modify them so that grease
wastes are controlled at the discharge point. By having a sound plan for grease disposal the food service facility
operator may save hundreds of dollars in reduced maintenance and plumbing costs. Grease Management Pro
gram officials, working with business owners, can effectively prevent oil and grease buildup, and associated
problems, for both the wastewater collection systems and the food service facility owner.
What is grease?
BASIC GREASE MOLECULE
Everyone knows
that oils and
grease are used
for cooking, bak
TRIGLYCERIDE MOLECULE
ing and preparing

foods of all vari fatty acid
ety, some for
glycerol
private consump
tion such as in
residential homes fatty acid
and some for
commercial con
sumption as in restaurants and cafeterias. Few people
realize that grease, fat and oil are lipid-based com
fatty acid
pounds that originate from animal and vegetable mat
ter. Lipids are substances, including fats, greases and
waxes, combined with proteins and carbohydrates that
make up structural components of living cells.
Is grease a problem? Who generates grease?

In the sewage Greasy wastewater that ends up in the City of
collection and St.Petersburg’s wastewater collection system origi
treatment busi nates from a variety of sources like residential, com
ness the answer mercial, industrial, public and private facilities.
is an emphatic
YES! Problems
range from What is a grease trap?
blocked sewer
lines, rancid A grease trap is a device that is installed inside the
odors, potential building or under the sink to separate and retain
health hazards, grease and solid materials from the waste stream
to pump station failure. Large amounts of oil and while allowing the balance of the liquid waste to dis
grease in the wastewater cause trouble in the col charge to the wastewater collection system by gravity.
lection system pipes. It often decreases pipe ca Baffles in the grease trap retain the wastewater long
pacity and therefore, requires that piping systems enough for the grease to congeal and rise to the sur
be cleaned face. Traps have a removable lid on the top surface to
more often facilitate inspection and cleaning.
and/or some
piping to be What is a grease interceptor?
replaced
sooner then A grease interceptor is a device that is installed out
otherwise side the building to separate and retain grease and
expected. Oil solid materials from the waste -stream while allowing
and grease the balance of the liquid waste to discharge to the
also hamper wastewater collection system by gravity. The capacity
effective of the interceptor provides adequate residence time so
treatment at that the wastewater has time to cool, allowing any
the wastewa grease time to congeal and rise to the surface where it
ter treatment accumulates until the interceptor is cleaned.
plant. Con
cerns caused
by wastes generated by food service facilities What are Best Management Practices?
have served as the basis for ordinances and regu
lations governing the discharge of grease mate Best Management Practices
rial to the wastewater collection system. This are practices that a food ser
type of waste has forced the requirements of the vice facility operator or any
installation of preliminary treatment devices, one who cooks or prepares
commonly known as grease traps or interceptors. food can utilize to minimize
that amount of grease being
discharged from their busi
ness. The following Best
Management Practices
(BMPs) for Food Service
Facilities are provided to the
owners/managers of busi
nesses to assist them in developing procedures and/or
practices which effectively reduce the discharge of
Fats, Oil and Grease from their wastewater discharge.
Prevent Blockages in the Wastewater Collection System
1. Implement a training program to educate kitchen staff and other employees about how they can help ensure
BMP’s are followed. People are more willing to support an effort if they understand the basis for it.
2. Post ANO GREASE@ signs above sinks and on the front of dishwashers. The signs will serve as a constant
reminder for staff working in the kitchens.
3. Always use sink basket strainers to collect food wastes.
4. ADry wipe@ pots and pans and dish ware prior to dishwashing. This
will reduce the amount of material going to the grease traps / inter
ceptors, which will require less frequent cleaning thereby reducing
maintenance costs.
5. Capture accumulated oil during the cleaning of wok stoves and ventilation/exhaust hoods and dispose of
through solid waste procedures after absorbing all free liquid. The majority of this type of solid waste is
converted to energy in the Pinellas County Incinerator.
6. Dispose of food waste by recycling and/or solid waste disposal. Recycling food waste will reduce the cost
of solid waste disposal. Solid waste disposal of food waste will reduce the frequency and cost of grease
trap /interceptor cleaning.
7. Use water temperatures less than 140EF in all the sinks. Temperatures in
excess of 140EF will dissolve grease, but the grease can recongeal or so
lidify in the wastewater collection system as the water cools. This has an
added benefit for the food service establishment of reducing its costs for
the energy used in heating the water.
8. Eliminate the use of garbage disposals and/or food grinders. These devices
put large quantities of solids into the collection and treatment systems.
9. Recycle waste cooking oil through an established, reputable recycling

facility. The food service establishment may be paid for the waste mate
rial and will reduce the amount of garbage it must pay to have hauled
away.
10. Do not discharge caustics, acids, or solvents to the wastewater collection system. Caustics, acids and sol
vents can have other harmful effects on the wastewater treatment system and can be hazardous to employees
working in the wastewater collection system.
11. Do not use biological or emulsifying agents without written approval from the Director.
Properly Maintain Grease Traps and Interceptors to Prevent
Introduction of Grease into the Wastewater Collection System
1. Clean under the sink grease traps a minimum of once per week. If the total volume of captured grease and
solid material displaces more than 20% of the total volume of the unit, the cleaning frequency needs to be
increased. If the grease trap is not providing adequate protection of the wastewater collection system, the
establishment may be required to install a grease interceptor.
2. Clean grease interceptors routinely. Grease interceptors must be

cleaned a minimum of once per month or more frequently, to ensure
that grease accumulation does not cause the interceptor to operate
poorly. Grease interceptors not cleaned regularly can produce very
unpleasant odors.
3. When contracting with a grease pumper service, it is in your best

interest to find out how the contractor will dispose of the waste. Obtain references from other businesses
that use their services. Poor disposal practices cause problems, which include odors, creation of rodent
habitats and potential threats to groundwater and surface waters.
4. Witness all grease interceptor cleaning and maintenance to ensure the device is properly operating. The
food service establishment will ensure it is getting value for the cost of cleaning the grease interceptor. To
properly clean the interceptor the entire contents must be removed, which includes the scraping of the
walls, floor, baffles and pipework. The return of gray water back into the interceptor is strictly prohibited
without the written authorization of the food service facility.
5. Keep a bound maintenance log. The maintenance log serves as a record of the
frequency and volume of grease collected during the grease trap/interceptor cleaning.
It also serves as a record of all maintenance and repairs pertaining to the grease trap/
interceptor. It is required by the pretreatment program to ensure that the grease trap/
interceptor maintenance is performed on a regular basis.
Prevent Grease from Entering Surface Waters through the Storm Drain System
1. Cover outdoor grease storage containers so that they do not collect rainwater. Since grease floats on water,
the rainwater can cause an overflow onto the ground, which will eventually reach the stormwater system.
2. Locate grease storage containers away from storm drain catch basins.
3. Use absorbent pads or other material to clean up spilled material around outdoor equipment and grease
storage containers and dispose of through solid waste procedures. Do not use free flowing absorbent mate
rial such as Akitty litter@ that can discharge to the storm drain system.
4. Do not clean equipment outdoors in an area where water can flow to the gutter, storm drain or street.
Grease Trap Maintenance
Maintenance staff or other employees of the establishment

usually perform grease trap maintenance. Facilities with
grease traps must clean their traps weekly at a minimum or
sometimes even daily. When performed properly and at the
appropriate frequency, grease trap maintenance can greatly
reduce the discharge of fats, oil and grease to the wastewater
collection system. In many cases, an establishment that im
plements BMP's will realize financial benefit through a re
duction in their required grease trap maintenance frequency.
WARNING! Do not use hot water, acids, solvents, caustics or emulsifying agents when cleaning a grease trap.
Maintenance Instructions
1. Bail out any water in the trap to facilitate cleaning. The water should be discharged to the wastewater collec
tion system.
2. Remove baffles if possible.
3. Dip the accumulated grease out of the trap and place in a watertight container.
4. Scrape the sides, lid, and the baffles with a putty knife to remove as much of the grease and solids as possi
ble. Deposit the waste material in a watertight container.
5. Contact a hauler or recycler for grease pick-up or dispose of through solid waste procedures.
6. Replace the baffles and lid.
7. Record maintenance in maintenance log and include the following:
(a) Date of maintenance
(b) Person performing maintenance
(c) Estimated volume of grease removed
(d) Disposal location
(e) Manager=s signature or initials for verification
Typical Grease Trap Design
Grease Interceptor Maintenance
Grease interceptor maintenance is usually performed by a permitted grease

pumper. The pumper’s will empty the entire contents of the interceptor with
a pumper truck and haul the grease and sludge to an approved disposal facil
ity. The Grease Management Program requires that grease interceptors be
cleaned a minimum of once per month. Facilities with high grease loading
may need to clean their interceptors more often. When performed properly
and at the appropriate frequency, grease interceptor maintenance can greatly
reduce the discharge of fats, oil and grease to the wastewater collection sys
tem. In many cases, an establishment that implements BMP's will realize
financial benefit through a reduction in their required grease interceptor
maintenance frequency.
WARNING! Do not use hot water, acids, solvents, caustics or emulsifying

agents when cleaning a grease interceptor.
Maintenance Instructions
1. Contact a grease hauler or recycler for cleaning,
2. Record maintenance in maintenance log and include the following:
A Date of maintenance
B Person performing maintenance
C Estimated volume of grease removed
D Disposal location
E Manager=s signature or initials for verification
3. Retain receipt or manifest from grease pumper or recycler.
Typical Grease Interceptor Design

Frequently Asked Questions
How often must I clean my grease trap or interceptor?
Grease traps must be opened and cleaned out at a minimum frequency of ONCE A WEEK and you must
document the cleaning process in a bound logbook. You must also determine if your device needs to be
cleaned more than once per week by referring to the requirements in the ordinance. Grease interceptors must
be pumped-out and cleaned by a permitted grease hauler at least ONCE PER MONTH. You are responsible
for all costs related to the maintenance of your grease trap or interceptor.
Can I apply for a variance for my grease interceptor pumping frequency?

The ordinance contains a procedure for you to apply for a variance from the monthly required pump-out fre
quency for a grease interceptor. The fee for the variance is $300.00 and the maximum allowable variance is
180 days. There is no variance available for grease trap cleaning frequency.
How often will my facility be inspected?

As often as necessary to ensure proper maintenance is being applied to all grease pretreatment systems and
their structural integrity is intact. You may or may not be informed ahead of time when an inspection is sched
uled. Failure to allow duly authorized inspector access to the premises at reasonable times to conduct an in
spection is a violation of the ordinance.
What will the inspector look for and do?
The inspector will look at all equipment and food processing and storage areas paying special attention to the
processes that produce wastewater which is discharged from the facility through the grease removal device.
The inspector will also open and inspect the grease trap or interceptor and request to see all records pertaining
to the maintenance and repair of the device. He will ask questions to ascertain whether procedures outlined in
the “Best Management Practices” manual have been implemented. Any deficiencies will be noted by the in
spector and you will receive a written notice of non-compliance together with a schedule for correcting the de
ficiencies and a re-inspection date. If you have not corrected the deficiencies at the time of the re-inspection,
you will be billed for the cost of the re-inspection and all future re-inspections.
What records do I need to keep?

You are required to keep the following records:
1. A bound logbook in which a written record of all trap or interceptor maintenance is entered including
dates, details of pump-outs or cleaning, details of repairs and any other pertinent records;
2. A written protocol for cleaning the grease trap;
3. A file containing copies of the plumbing system schematics, the permit, and all invoices, bills, etc. re
lated to the maintenance of the grease trap or interceptor.
An inspector will ask to see these documents during an inspection.
Do I have to file any reports?
Yes, you must submit a quarterly report on a City prepared form. Reports must indicate when the grease inter
ceptor was serviced or repaired, who serviced them and must include details of the pump-out procedure. If you
are more than 30 days late in submitting the report, you will be charged a late fee of $50.00.
7
Recycling Options for Surplus Food and Organic Waste
"People, Pigs, and Pansies"
• Edible Surplus Food ("People")

Second Harvest Northern Lakes Food Bank Contact: 218-727-5653 (Mari Anna Chism ext.l8)
• Food Waste for Animal Feed ("Pigs")

Minnesota Technical Assistance Program (MnTAP) lists fanns licensed to aecept food waste:
http://mntap.umn.edulfuod/25-Byproducts.htm Contact: 800-247-0015 (John Polansky)
Recycling Markets Directory: http://www.moea.state.mn.us/marketimarkets/index.cfin
• Food and Other OrganicWaste* For Composting ("Pansies")

Western Lake Superior Sanitary District: The WLSSD Organics Composting Facility accepts, at
no charge, source-separated food and organic waste free of contaminants (no packaging, plastic,
metal, or excess paper), Organic waste must be transported by a licensed hauler.
For more information and assistance in implementing food waste recycling:
• 218-740-4787 Susan Darley-Hill, Environmental Program Coordinator
susan.darleyhill@wlssd.com
• 218-740-4817 Heidi Ringhofer, Supervisor, Solid Waste Operations
heidi.ringhofer@wlssd.com
• 218-722-2421 Deb Ortman, DDO Consulting, (food waste acquisition contractor),
ddo@mchsi.com
"Materials Accepted at the WLSSD Organics Cornposting Facility

'Food prep waste
Produce: vegetables and :(ruits
Table/plate scrapings
Meat (poultry, beef, lamb), trimmings, bones (no large bones: skulls, pelvis, etc)
Fish, fish bones, other fish waste
Eggs and cardboard egg cartonS (small quantitics)
Bread and dairy products
Coffee grounds and paper filters
Expired/outdated prepared foods (packaging removed)
Incidental, small amounts of vegetable oil/grease
Waste grain
Biodegradable piastics (mustmeet WLSSD-approved ASTM biodegradable certification standards)
Incidental paper in very small quantity
Materials Not Accepted

Non-compostable plastics (plastic bags & wrap, single-serving cream & butter containers, straws,
plates, utensils, condiment wrappers, tablecloths)
Styrofoam materials such as coffee cups, plates, meat trays, "to, go" containers
Metal items such as cans, trays, utensils, foil
Excess paper, plastic-lined paper cartons
Octc'(-'Ct
,Sulk'rioL" Sanitary Di~~tricf
WESTERN LAKE SUPERIOR SANITARY
DISTRICT
SOLID WASTE ORDINANCE

ORGANIC WASTE RECOVERY
Section 4.10
Section 4.10 ORGANIC WASTE RECOVERY
4.10.1 Recovery
Every Person identified herein shall recover Organic Waste by removing it from the solid
waste stream and segregating it for separate collection by a Recovery Service.. All
wrapping or packaging on the waste shall be removed prior to recovery of the waste. The
Organic Waste shall be placed in a Container. The District may establish requirements
for Containers for Organic Waste. Recovery of Organic Waste shall be in accordance
with the requirements of this Ordinance.
A. Pre-Consumer Organic Waste. The owners and operators of the following

described commercial establislunents located within the District shall
separate Pre-Consumer Organic Waste for recovery:
1. Grocery Stores that occupy 7,500 square feet or more of Floor

Area.
2. A Restaurant or Catering business which is issued a Level 3Food

Handling License by SI. Louis County and a Large Food Handling
License by Carlton County. .
3. Post Secondary institutions with enrollment of more than 1,000 full

time students which provide meals prepared on-site for students.
4. Hospital .or NUrsing Home having at least 100 beds and providing
prepared meals to employees, patients, guests, or residents.
5. A food manufacturer or processor that occupies 5,000 square feet

or more of Floor Area.
B. Other Cortunercial establishments. The District may designate other

commercial establishments to· separate Pre-Consumer Organic Waste or
other Organic Waste for recovery. Such a desiguation may be established
by Board resolution and shall be effective upon publication once in a
newspaper having general circulation in the District.
C. Industrial Organic Waste. No Person shall deposit Industrial Organic

Waste in the solid waste stream without prior approval of the Executive
Director. .
D. Effective Date. The effective date(s) for this subsection shall be

determined by subsequent board resolution(s), and shall be effective upon
publication once in a newspaper having general circulatiou'in the District.
Page 37 of86
811411005 FINAL
4.10.2 Voluntary Participation
Any Person can voluntarily recover Organic Waste at an earlier date than is required by
this Ordinance.
4.10.3 Prohibition
No Person other than the licensed Recovery Service which provides services to the
particular structure shall collect or gather Organic Waste at, the particular structure.
4.10.4 Limitation on Disposal and Co-Mingling,
Source-separated Organic Waste shall not be deposited in the solid waste stream, The
Executive Director in his or her sole discretion may waive this prohibition on a case by
case basis for good cause. Organic Waste that has been source-separated must not be
'contaminated or co~mingled by the Collector in a manner which would m3ke the Organic
Waste unusable by the Recovery Facility. '
4.10.5 Recovery Service
For the health, safety,' and welfare of the resideilts of the District, the following
requirements applicable to the removal and disposal of all Organic Waste are estsblished:
A. License reguire<l, No Person shall collect or remove Organic Waste

within the District without first obtaining a Recovery Service license from
the District. The process for obtaining a license is set forth in Sections
6.2.1, 6.2.2, 6.2.4 - 6.2.8, At a minimum, the Recovery Service must
meet the following standards:
1. Transport the Organic Waste in a leak-proof container or vehicle

and in a manner that prevents the release of liquids. '
2. Provide a letter of certification signed by the applicant verifying

that the vehicle(s) to be utilized for collection Conform to the
requirements of the District.
3. ' Provide a certificate(s) of an insurance company authorized to do.

business in the State of Minnesota certifying that the applicant has
in full force and effect a policy or policies of insurance insuring the
applicant, its agents and empioyees, and ,its vehicle(s) in an amount
of not less than One Hundred Thousand Dollars ($100,000) for
bodily injuries to anyone person, not less than Two Hundred Fifty
Thousand Dollars ($250,000) for bodily injuries in anyone
accident, and not less than Fifty Thousand Dollars ($50,000) for
Page 38 of 80
&11412006 FINAL
property damage in anyone accident. Such ilisurance shall not be
subject to cancellation or modification without fifteen (15) days
advance written notice to the licensing authority.
4. The applicant shall maintain such vehicles in good repair and shall
comply with all laws, rules and regulations applicable to such
vehicles.
5. All such vehicles shall display identification numbers and in a

color which contrasts with the color ofthe vehicle, on the sides and
rear thereo f.
6. Assure that the Organic Waste IS transported to a Recovery

Facility.
7. Comply with the all District regulations, ordinlinces and the Solid
Waste Management Plan.
A Recovery Service license must contain the limitation that the license
may be revoked at anytime for violation of District regulations and
ordinances.
B. Any licensed solid waste Collector may provide Recovery Service, if)he
Collector meets all of the Recovery Service requirements. This provision
is not intended to limit licenses to collect and transport Organic Waste to
solid waste Collectors, or to require all solid waste Collectors to provide
. Recovery Service.
C. Continuing obligations. All Persons providing Recovery Service, in

addition to any other requirements contained in this Ordinance or other
District ordinance or regulation, shall assure that Orgariic Waste separated
by the generator shall not be placed in the sOlid waste stream.
D. Reports. Each Recovery Service shall provide all reports required under
Section 4.10.7.
4.10.6 Executive Director Discretion
A. Any person required to recover Organic Waste may petition the Executive
Director to suspend the provisions of this Ordinance if the petitioner
deraonstrates Recovery Service is not available to the petitioner. The
Executive Director may inJpose conditions, such as a linJitation oftime, on
the suspension as the Executive Director determines in his or her sole
discretion. At any time during a suspension, the Executive Director may
determine that Recovery Service is available to the petitioner and notify
the petitioner in writing that the suspension is terminated. .
Page 39 of80
811412C06 FlNAL
M:\OOCS\ II OOOVJOO:Ht:\ORl'.":1J856~OOC
B. The Executive Director may, in his or her sole discretion, detennine that a
particular load of Organic Waste separated for Recovery, or a particular
load of Industrial Organic Waste, be accepted at the Transfer Station for
disposal due to contamination, rejection of the waste by aU available
Recovery Facilities or mchother reasons which the Executive Director
finds reasonable. .
C. The Executive Director may, in his or her sole discretion, tllay on good
cause shown by an applicant vary the terms 9fthis Ordinance as applied to
a particular applicant Any application for. a variance must be in writing
and set forth in detail the reasons in support of granting the variance.
4.10.7 Reports
Each Collector and Recovery Facility which collects or manages Organic Wasle for
beneficial reuse shall submit quarterly reports to the District ofthe following:
A Tonnage and disposition of Organic Waste collected or processed, or .any

other information requested by the District in a quarterly report.
B. Quarterly reports shall be completed and returned to the District for each
quarter of the calendar year, within thirty (30) days of the end of the
quarter.
C. Each Recovery Service provider shall provide the District with an

opportunity to inspect current Organic Waste customer lists. Customer
lists provided to the District areprivate data on individuals (for individual
data) and non-public data (for data not on individuals) in accordance with.
Minn. Stat. § 115A93. Upon request by the District, each provider shall
provide access to its books and records relating to infonnation required
above up~n one (l) 9,ays notice. .
D. Failure to provide timely complete reports is grounds for suspension or

termination of a license.
4.10.8 Enforcement and Inspection
A. Inspection and evaluation of Containers and Recovery Service providers

shall be made by the District in such frequency as to ensure consistent
compliance by owners, occupants, and Recovery Service providers with
provisions of this Ordinance. Each owner, occupant or Recovery Service
provider shall be required to allow free access to authorized.
representatives of the District, or to authorize representatives of any other
governmental agency at !illY time for the purpose of making such
inspections as may be necessary to deterruine compliance with the
Page 40 of80
&Il 412006 fINAL
M:\OOCS\11 O~4S.oll.}."'1JSS6!l,00('
requirements of this Ordinance, or any other applicable statute, ordinance
or regulation. .
B. The District shall have the right to inspect private property to determine if
a Recovery Service provider or Container is in compliance with the
provisions ofthis Ordinance.
C. Suspension and revocation of a license shall follow the same procedure as

set forth in Section 3.5.
4.10.9 Exclusion
A. Quick-serve food service establishments that offer 'as the primary method.
of service, at all meal times, food and drink orders taken at and served to
the customer at a self-service counter are excluded from the requirements
in Section 4.10.1. A and B.
B. Nothing in this Ordinance shall preclude a food establishment from

. donating to a food bank, shelter or Second HarveSt left over or unsold food
that is safe for human consumption.
., .' -/
Upcoming Compl iance Audit
. . . "Behind the by America's 2005 Annual
a Scenes" Tours
•
Event Wrap Ups Volunteer Focus Second Har vest Report
'w);il!li;HI!:1:ti'
~OOD BANK
Did You Know? Recycled Food Feeds Food Facts
Donors who do nate People in Need Food from our "Fresh and
Perishable Food Rescue"
food to our "Fresh and
f it weren't for the support of donors and our program provides
Perishable Food Rescue"
program reduce their
waste 'Iouling expense~
receive a tax deduction for
I food bank nearly 280,000 pounds of locally
produced food would be dumped in our
region's landfill. How much is 280,000 pounds
222,000 free meals
annually to Damiano of
Duluth, CHUM Food Shelf
and Drop In, Solvation
their donated fo od, and of food you ask? That's enough food for about
are protected from liability
Army (Duluth and
222,000 meals_
by the Good Samaritan Superior), Union Gospel
Law. Each day in our refrigerated "Fresh and Mission , Vineyard Food
Perishable Food Rescue" truck, ServSafe® driver Shelf, Bethany Crisis

Generous dono rs to our Shelter, Life House for
Greg Stolpe visits between 6 and 10 Twin Ports
program curren fl y incfude Youth, Boys & Girls Club
food donors, picking up food that was prepared
Cub Foods, Culver's, of Duluth and more.
on site but never served to the public.
Famous Dave's Restaurant,
OfCC, Festival Fo ods,
Grocery stores, schools, hospitals, restaurants
lubi/ee Foods, Miller
and caterers donate their food not only because
OWan, Olive G arden, Tha,'s 222,000 meals
it makes good business sense but also because
Proctor and H ermantown
it feeds people in their local communities. The that would have
Public Schools, Red Lobster,
program is free to donors, reduces their waste otherwise entered our
Sommy's Pizza, St. Luke's
hauling expense, and provides a business tax local waste stream . •
Hospital, St, Mary's/Duluth
Clinic Heatth System, St. deduction.
Sello/oshea, Super One
Foods, UM D, UWS and "This program started with a great idea that was
Whole Foods Co -op_ • well executed and is well administered. It provides
food that is passed on directly to people with
very little or no income," stated Jim Soderberg,
Executive Director of Churches United in -"
~
>
Ministry (CHUM) . "This is food that would not be o
~
affordable to either the recipients or CHUM. It is

:r:
""0
co
an excellent example of people in our community ov
coming together to support their neighbors who
"
V)
~
are experiencing a time of crisis and need." o
Our program was mode possible by support from the

Ordeon Foundation, Duluth-Superior Area Community
Foundation, Northland Foundation, SMDC Corporate
Conlribvtion$ and Minnesota Power. •
2
Board of Directors
Upcoming ve ts Foundation &
Dan G reen, Chair Corporate Gifts
M yrn a Ulland, Vice Chair
Judi VanDell, Trea surer
"Behind the Aa ron's Computer S~rv i ces
HORTH~RH LAm
~OOD BANK
A aron Becher, Secretory AFSCME Loc al 3801
Nanc y Adams Scenes" Benedictine Sisters
Jeff Anderson
Sa rah Ande rson
Food Bank Tours '1Lhe Scene-&; Bridge man's Family Restaurcnt -
Joyme Artisensi Superior

Sa ra h Be nning Bright lights of Duluth
September 27, October 26, November 2 1
M ark Branovan
12 - 1 p.m. Ch ristie Printing
Robyn Cadigan
Julie Feiring Second Harve st Northern Lakes Food Bonk Duluth-Superior Area Community
M ike Goy 4503 Airpark Boulevard, Duluth Foundation
Vln od Gupta RSVP 2 18.727.5653 Family of God Lutheron Church
Val oree Hammond
Fi reman's Mutual Aid
Ma tt hew Miner
Roger Skrabo
Acorn Squash with Apples First Lutheron - Sunda y School
8ri a na Von Elbe Dietitian's tip: Aco rn squash is a good source of "Kids Collection"
vitamins A and C, potassium, and fiber. Here it's
First United Methodist
paire d wi th apples and brow n sugar to make a
Staff hearty main dish. Serve along with whole-grain Fitzphoto
Shoye Moris cracke rs and a small w edge of your favorite Joclyn Sothers, Soth er'J Realty
b.~ uli ye Director cheese to round out all food groups.
Keystone Bluffs Assisted living
Kevin Bryant SERVES 2 Lokewinds Coffe e/Miller Owon
Opera tlon.t Director
light on the Hill Chu rch of God
Ingredients
Gall M o rshik Money International of Duluth
1 Granny Smith apple/ pe eled, cored
AgDllCy/Oonor Relations
2 table spoons brown sugar Mou rices Inc.
Coord inator
1 small acorn squash, about 6 inches in diameter Meteek Shop & Construction Co.
Sandy McKoy
2 tea spoons margarine N orth Shore Bonk of Commerce
M.AC and N APS Coordina tor
N orther n Images Photo graphy
Ma ri Anno Chism Directions
Northland Foundation
Markeli'ng & Conununiculions In a small bowl, mix together the apple and
Coordinotor Ordeon Foundation
brown sugar. Set a side.
Pierce the squash several ti mes with a sharp Pioneer Notional Bank
Sarah Bourey
Boolclc ee per/Volunl ee r Coordin(110r knife to let the steam e sca pe during cooking. Silver Flowoge Farm
Gre g Stolpe
Microwave on high until tender, about 5 St. M ory's ! Duluth Clinic Heelth
Pe r~shoble f ood Recovery Driver minutes. Turn the squash after 3 minutes to Sys tem-Corporote Conlribu'lon!;
e nsure even cooking. SMDC - In honor of ii'S Doctors
Cra ig Ahrens
WOfl:house Manag e r Place the squash on a cutting board and cut SSG Corporation
in half. Scrape the seeds out of the center St. John's School
Bob Scrignoli of each half and disc o rd the seed s. Fill the
Wa rehouse Associate St. Michoel's Church
hollowed squash with the apple mixture.
US Bancorp!Piper Ja ffroy
Don Koth Return the squash to the microwave and
Delivery Driver Waale Chiroproctic Clinic
cook until the apples are so ftened, a b out 2
Walcome Home Doycore
And rew Hoar minut es.
Wmehol,l$e AssocieJte Whole Foods Co-op
Tr ans fer the squash to a se r ving dish . Top
Woodland Hill s - Voy ogeur's Group
'"oo Rya n Sch unk
each half with 1 tea sp oon margarine and
Zoor Lutheran Church
0- Wa reho~l1e Associate se rve immediatel y.
3
Event Wrap Ups
Hunger Awareness Day-
Kids Cafe® 5'h Anniversary
Kids Cafe® celebrated five years of ser vice to
children in Duluth's Central Hillside community
in June. Program Manager Laurel Sanders
participated in a press conference spotlighting
childhood hunger and accepted a certificate
of appreciation for providing 15,950 meols to
children visiting Kids Cafe® since 2001.
Hunger Awareness Day -

"Valunteer af the Year" Jim Jahnstan
Jim Johnston was presented the "Honorary
Gene Boysen Volunteer of the Year Award"
at our food bank's annual Volunteer
Appreciation Luncheon on June 6. Retired
from the grocery industry, Jim has volunteered
at our food bank for over three years.
Hunger Awareness Day-

"Board Leader" Dan Green
Board member Dan Green was awa rded the
"Michael E. Miner Board Leaders hip Award." Dan
is currently the food bank Board of Director's chair
and has led several initiatives including the annual
Empty Bowl event. Dan has been involved with 'he
food bank since 1998.
United Way of G reater -~

Q)
>
~
Duluth's "Day of Cari ng " D

:r:
Perrault Construction, led by Jim Perrault, <:J
c
donated the supplies and labor to construct o
u
Q)
a concrete apron at the back entrance of our V)
warehouse on June 27. This donation will ensure ~

o
the safely of those entering and exiling Qur
warehouse - thank you Jim and all!
4
Volunteer Focus Gifts in Honor of:

Are you a paren' whose "My Adult Children" Tami Tanski Sherman
children will be entering All Our Veterans Kristine & Aaron Jackson
Anders M , Johnson Patricio Potronas·Swor
or returning fo school
Anita's (DoughIer) Graduation Vinod Gupto
this fall? Are you looking
Barb Akre Benjamin & Barry Wolfe
for somethin g to fill your
Beotrice Ojokangos Da vid & Anne Rogotzke
daytime void? We can Bill & Uno SI(OOZOS Bill & Mary Stroozos
help. Carol Johnson Glenn Tridgell
Children & Spouses of Military Killed in 1raq Susan & Gregory Jackson
Second Harvest Northern
Clyde & Pot Johnson M. Elaine Wojtysiak
Lake. Food Bonk has a
Connie Allen Martye Allen & David Mason
variety of meaningful
Don Carpenter Paul Carpenter
volunleer opportunities
Ed Allen Mortye Allen & David Mason
available. Whether you Faye Prebeck, "Happy Mother's Day Godmother" Christine Althous
enjoy clerical tasks in an Florence & Chester Po ckol ski F. Jean Wallschloeger
office setting, phy.ical Food Bonk Volunteers Royce & Larrayne Wampler
work jn our warehouse or "Fred, Panther & Tweeder, the cols who own me" Cho va Leah Aoron
one ... on·one contact with Gay Trachsel Jim Trachsel
Kotie Hasslequlst, "Congratulations Groduate" Mirando, Mikaylo, Sierra & Libby
the people who receive Alhous
Irene Moser Mary & Glen Holt
our food~ we hove on
Jamie Como Steve & Kathy Sabetti
opporlunity to fit your
Jeanne Devaney Carroll Lynn & Andy Wiemann
neecl. Roselind Phillips
Jesus
Jim Fronk Joan Mattson
Joan Helm Brion & Heidi Daugherty
John Berg Janine Cushman
Julius & Estello Fossell Turre & Carol Moe Sand strom
Ken & Vol Wojty siok Mary Elaine Wojtysiak
Morie Riggio's 90~' Birthday Barb & Jock Walcame
Monica Moser, "Happy Mother's Day Godmother" Libby Althaus
Northern Lakes Food Bonk Juan Cobrer
Richard Pearson Edna Blanchard
Roy & Inez Hogberg Pamela Hagberg
Vl Rudy & Mary Mason Martye Allen & Da vid Mason
'no" Contact Sarah at Stella Bridgeford G unnar Johnson
"Q.. 2)8.727.5653, ext. Summit School Kathryn & Edward Ponder
)0 or email sarah@
~<
Terry & Donna Churchill's 44'" Wedding Anniversary Mary Churchill
norlhernlakesfo odbank.org Theodore & Theodocia Bergstrom Nancy Hanson
'"
~ '0 receive o ur a pplication Turre & Edna Sandstrom
United States Morine Corps
Turre & Carol Moe Sondstrom
Kenneth Hendrickson
and schedule your
Virginia Mickelson Vern Nielsen
volunleer service . •
Marilyn S. Abrahamson Wesley Abrahamson
5
Gifts in Memory of: Etc., Etc.

Anton "Tony" Miner Ardell Skur
Bob Sawyer
Bruce & Shelvie Anderson
O nce every two
years we undergo
a compliance audH by
Dione & Jomes Miner Jr.
Karla Miner
our national affilia te
Morcia & Dennis Olson
America's Second Harves t
Meleek Shop & Construction Inc. - the Nation's Food Bank
Mr. and Mrs. James Miner, Sr. Network.
Tony & Joanie Mieloch
Alice Smith Douglas & Mory Michog
Arent & Lois Erlonder Gene & Lourie Sisto
Barbara Frontz Perry Denise Perry
Carol Yeoger Dione Houglum
David Thomas Stillman Judi & Jeff VanDeli
Coral Saranpaa & Elmer Engman
Don Carpenter Paul Carpenter
Don Kivisto Barbaro Ki vi~to
Eugene Pearson William Fleisch
Evetyn Zienly Jennifer Zienty
Helen Hedlund Theresa Grosser
Henry Schipper Virginia Schipper
Herb & Jeanie Olson Evelyn Newman (daughter)
Jack D. Stewort Carla & David Hermon
leo Hortel John & Beverly Tourville
Our food bank js aud jted
Margoret Berweger Bob Nygaard
Margie Stauber
to ensure comp/ionce
Anthony Stauber
Mary Englund
with America's Second
Theresa GrO H er
Moy Orronglis Bess Morrison
Harvest policies and
Michael Miner Rollie & Sharon Nanneslad
procedures including:
Dione & James Miner Jr. warehouse operations,
Mr. & Mrs. Mike Price & Michelle Cynlhia & Russell Lundeen cleanliness and sotlilo,ion,
Myrtle "Mitzi" Foigren Joan MaHson inventory conlro', safe
o.H. Holton Paul Carpenter food handling, finance,
Pat & Mary Sisto Gene & laurie Sisto fundra;sing, outreach,
Robert & M(1rionne Burns Roy & Roberto Kruger external comm cmico~ions
Ron HOlop Brian & Debra Carlson and public relations,
Jane Boyer staffing and board
Phyll & Daniel McDonald governance. It is on
Dolores Honer extensive review covering
Melissa & Jeffrey Laspi nearly two full days and
B.1. Shea coulltless food b ank flies
Dovid & Maryanne Lee
and documents.
Judy & Da vid Fisher ~
John & Barbara lundin On June 30 we ore ~

~
o
Mareen Johnson pleased to report that :r:
Jerry & Dione Kuklis we received a "fully "0
co
David & Beverly Wickstrom compliant" rating. o
u
Lawrence & Mary Trachsel <l>
V)
Jim & Diane Miner Jr. ~
o
Sonny Venne Marcia & Val Bononi
Amenca's
Totum Hanks Fletcher
Ted & Dorothy Mornich
Ruth Henriquez Lyon
Joan Mon son
Second Ham I'
Tom Grosser Thoma s & Julie Seidelmann
/00\\'\ The NanIO'!
Tony Gigliotti ("My Grandson" ) Irene GiglioHi
food Bank NelWD!t-
Alt. r I ur labor bene It
Ye"' I/we want to join Second Harvest Northern Lakes Food
o I would like to pledge ~ • per year.
o I will be sending yo u chkk or cash in the amount of $__ Name
per month.
o I would like you to draft money from my bank account in the Address
amount of $ er month on 18th day of ea ell
City _ _ _ __ __ _ _ _-;----'-
month.
o My voided bank check is aHac hed.
State Zlp _ _:---_
o A check with my first monthly gift is enclosed.
o Please begin drafting monthly from my bank account on Home Ph. _ _ _ __ Bus. Ph.
_ _ __ _ _ 18, 20,_ __
I authorize Second Harvest Northern Lakes Food Bank to make the abov 4503 Airpark Boulevard
monthly deduction from my bank a«ount, effeclive until they Duluth, MN 55811
wriHen notification. 218.727.5653
Printed Name Signature Date
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WORKSHOP EVALUATION
CITY OF DULUTH
DEPARTMENT OF PUBLIC WORKS AND UTILITIES
Utility Operations
520 Garfield Ave
Duluth Minnesota 55802
Phone # 218-730-4130 � Fax # 218-730-4176
December 1, 2006
ATTN: Food Service Manager, Manager, Facilities Manager
MORE INFORMATION ON UPCOMING FATS OILS AND GREASE ACTIVITIES
In October, six workshops were presented about upcoming changes in sewer

ordinances that will result in increased sanitary sewer bills for food service
establishments that do not address fats, oils and grease discharges. One hundred
twenty four regional food service establishments attended these workshops.
The regional communities working on changes in fats oils and grease ordinances would like to thank
the 124 food service establishments who took the time to attend one of six workshops and learn about
upcoming changes in local ordinances. We would also like to encourage other food service
establishments to get involved. This follow-up letter provides information on contacts, an additional
opportunity to attend a workshop in January and information on where you may obtain more materials
(posters, Best Management Practice checklists, and no grease in drain stickers) as well as contacts and
a brief evaluation sheet for those who attended one of the first six workshops.
1. Two additional workshops will be offered in January. Please look for a post card
announcing the dates, location and reservation telephone numbers in early January. The
workshop takes about 1 1/2 hours and offers an opportunity to learn simple ways to be a
responsible food service establishment.
2. For those who attended the workshop, if you need more posters or stickers, please contact
the City of Duluth at 218-730-4130 and we will make arrangements to provide them while
supplies last.
3. For those that attended the workshop, enclosed with this letter is a short evaluation tool.
Please take the time to fill it out and return in the enclosed envelope. Your ideas and
comments will help us to maximize the effectiveness of the program.
4. For those interested in further information or help, please contact the City of Duluth at
(218) 730-4130. In addition Jerry Lawson of Blackwoods has kindly offered to share his
experience and knowledge if you have a specific question. He can be reached at (218) 348-
8888. For recycling usable food, contact Second Harvest at (218) 727-5653 (Mari Anna
Chism ext 18). To participate in WLSSD’s food compost program call Susan Darley-Hill
at WLSSD – (218)740-4787.
We are looking forward to your participation.
FATS, OILS AND GREASE AND FOOD WASTE WORKSHOP EVALUATION
I attended a workshop on October 17th ______ October 24th ________ October 31st ______
(CIRCLE THE BEST ANSWER)
The workshop provided me with information I can use in the workplace.
Agree strongly Agree No Opinion Disagree Disagree strongly
Comments:
The presentation was
Too short just right too long
I was provided with adequate information to review my fats, oils and grease program.
The handouts were helpful
I will use the posters and drain stickers in my work place.
Agree Disagree
I was aware of the problems with Fats, oils and grease before attending this presentation.
Yes No
I plan to change practices at my food service establishment as the result of this presentation.
Other Comments
FATS, OILS AND GREASE EVALUATIONS 56 r••pon.... of 88 mailed 63.60%
agree strongly agree no opinion disagree disagree strongly

The workShop provided me with Infonnatlon I can use In the workplace 15 39 2
Comments
great info to .hare at my kitchen.
even though I don' believe we are a high risk facility the presentallon made me realize we contribute to a bigger problem
Knew about the issues with grea .. going down the drain and the problem.
J was surprised that the information was as interesting as It was.
Too short jusl righl 100 long No opinion

The presentation was 3 52 1
comments
but you said ft would be longer - .hould be accurate
I was provided with adequate Information to revIeW my FOG program agree strongly agree no opinion disagree disagree strongly
10 41 4 1

The handouts were helpful 11 44 1
agree disagree no response

I will use the posters and stickers in my workplace 54 1 1
as needed
I was aware of the problem of FOG before this prase_on yes no somewhallsort of
29 24 3
Comments
Sut nol io the dogree discussed
8ut not milk and ice cream
I plan to change practices at my food service ...lablishmenl as the resull of this presentation.
12 39 1 4
comments
I already do ft right
Other comments
1) I follow most of lI1e prac!i.... at the work place - going to set up a food waste collection soon.
2) Thank you for an Imformative and easily understandable workshop. All presenters wers well prepared and answered all Questions for attendees. Thanks.
3) I folloW most practIces at the work place - going to set up a food waste collection soon. Great Speakers!
4) I'm going IP tTy IP keep the food waste and bring them IP the dump yard
5) Planning an emplOyee training ....sion
6) I found tt imfonnative and helpful
7) I am visttlng Blackwood. and UMD Friday December 8th IP investigate how they are doing tt.
8) Thanks for the workshop and great materials, • is nice IP see the City acting proactively on this issue.
9) Good job of presenting. Helpfullnfonnatlon
10)Thanks
11)Our food Sel1/lee Depanmenl will decide how 10 use the Info. And what practices will change (I am facility manager). The meeting room was nlee «Oct 17th)
Good Sesslonl Thanks
12) When were the new ordlnanceslnsqulrements to be pre... nted to the food establishments? As I understood It from the meeting
the ordinance language was being reviewed by legal council.
13) i would have liked just one parson to explain everything. I could nat hear some of the guests. Did nat get much out of the speakers.
The one about compost was a waste of time. Explain more about grease traps. Some people don~ know what they are about
I have .sked where I where I wor1< Where the grease trap sink is but maintenance doesn't know. We have one but don't know what sink it 9"".10.
14)We pay a high level of concern to control our disposal and handling of FOGJikelhe partnership approach this meeting presented.
I feel it will build mutual respect of the problem as opposed to just sending it out to our system and make It someone el... problem.
15) Since the wor1<shop I have had Jerry and Greg visit out store. I look folWard to working with them and WLSSD in the fuWre to prevent
tats, oUs and 9rease from entering the sewer system and waler supply. Thanks.
16) Before this seminar, we never really gave much though! to what was going down our garbage disposal and what happened to II afterwards!
We haven't used our garbage disposal since and recycle most of our waste.
17) Thankycu
18) We have already begun changing practices for our facility related to fats, oil, eta .
19) But my busin ... generates very little fats, Oils and grease and onty sman amounts of solids.
PRESS RELEASES
AND CLIPPINGS
COVERING THE NORTHLAND'SLOCAL HE SFOR 135 YEARS
•
•.·ews
WEDN ESDAY, MAR CH 8, 2006
, . Scum -
... ....it -
}
. ::,'
rrHE DIRT ON GREASE

PHOTOS BY BOBKlH6 I NEWS TRIBUNE
ominen, senior chemist at the Western Lake Superior Sanitary District, stands by the settling tank that holds a mixture of
" . and grease collected from wastewater at the WLSSD plant. The fat~ are skimmed off and sent to a holding t ank, where
. mposed by bacteria. TOP: A sign above the set.tling tank marks the waStewater contents. ..
The cost of cleaning grease and solid particles from clogged

sewer lines is beginning to show up on local bills
GOERDT ei.-pected c-·e:.s o!' grease and other suspended
particles in Duiuth and other local wastewa-
• :0 tools Marty Johnson uses to clean ter systems.
':"OCtor sewer lines can blast through The water flowing through area sewer
re. pipes is becoming more concentrated with
But for the Proctor city street fore- pollutants - though that doesn't necessarily
man, grease-clogged pipes are more of a mean toxic chemicals.
.1ge than ice. The stuff is tough and They could be as innocuous as leftover
and once it grabs hold of a sewer pipe, milk and cereal, said Karen Anderson, com-
,nO
t want to let go. munity relations director at the Western
:.ply put, "Grease is a problem," John- Lake Superior Sanitary District. But it still
lcl . costs the plant more to filter and clean those
d there's lots of grease flowing through things out of the wastewater.
lines in Proctor, Duluth and many Proctor residents and restaurant owners
tities, said Mamie Lonsdale, a project are seeing increases in their sewer rates. Du-
llator with the Duluth Public Works luth restaurant owners also may see higher
.ilities Department
31'S of tests have shown higher-than- So..e GREASE, Page 614.
ENRONTRIAl
~ow testifies against bosses

Lawmakers en
1.AZ.AROFF
TON - In emotional and exhaustive testi-

modified atrio t
BY CHARLES BABINGTON defending a program of warrant-
.ldrew Fastow, EnrOll Corp.'s former finance
i .. a spellbotUld courtroom Tuesday that Jeffrey WASHINGTON POST less domestic eavesdropping
me energy company's onetime chief executive, WASHINGTON - Congress conducted by the National Secu-
aware he was hiding hundreds of millions of .renewed a four·year-old anti- rity Agency_ Congress has
. debts while inflating the value of various com- terrorism law Tuesday that scheduled several hearings on
messes. FASTOW makes it easier for federal the NSA program, and the Sen-
r said he' executed the transactions because he agents to secretly obtain Ameri- ate intelligence committee Tues-
a chance to help the company meet Wall Street cans' records and communica- day created a subcommittee to
ms, and additionally, to make millions of dol- tions, even as some lawmakers scrutinize it.
: from his salary as chief fmancial officer. As a warned that voters are growing
on shareholder, Fastow acknowledged he stood Tne House voted 280 to 138 to
increasingly concerned about approve a Senate-passed mea-
\nsiderably if positive financial news raised the protecting civil liberties during
s stock price. sure that makes several changes
the fight against terrorism. to the Patriot Act, which was
19ht I was being a hero for Enroll," he told the Renewal of the USA Patriot
Act marks a victory for Presi-
See ENRON, Page6A dent Bush at a time when he is See PATRIOT, Page 6A
SKILLING
EArHER CORRECTION SPO TS 'TASTE I

CLOUDY An item in Sunday's Us section
Hockeyfoes Marshall One-ofRa kind
Busin811s ........51
Classifieds .... ..1
contained an incorrect time. CSS
will host an MPR event with Comics .•.......51
and Hermantown sweet treats begin
36/27 "Rasputin's Daughter" author
A.D. Zimmerman, also known as could meet for with Girl Scout
Dear Abby ....41
Local news; ... E
Movies ........ 3E
SUNRlS£: 6:35 Robert Alexander, 8 p.rn. Friday
SUNSET: 6:04 in Mitchell Auditorium. the state title cookies
The News Tribune regrets the PAGE1D PAGE 1C The News 11
IlRECAST, PAGE 6B - Rob Karwath al
error. '
edition.
Water-saving appliances contribute E
From Page lA
jury
sewer rates soon, reflecting men
the cost of treating greasy the
wastewater, Lonsdale said. woU:
The national average for the (fbr)
concentration of ponutants in out'
residential wastewater Is 200 81:.
to 250 milligrams per liter, Kell1
Lonsdale said. City crews have chai-
sampled wastewater from lyinf
homes and businesses in the finru:
area for the past three swn- witli
mers and found that Duluth ny's
has above-average levels. Av- thro:
erage Duluth households had shill,
about 300 milligrams per liter,
while restaurants averaged Tt
600 milligrams per liter - and AMANDA 00£51111 NEWS TRIBUNE recti:
some · were as high as 1,300 Paul Tse, manager of Chinese Garden in Duluth,.fries dereC
milligrams per liter. some egg rolls and chicken at the restaurant. Chinese Gar~ partr.
That was a little surprising den has a grease trap and recycles th~ waste grease to keep chait
to city officials, who hadn't ex- it out of the city's wastewater, Tse s~lld. appro
pected residential wastewater was
to have so lnallY particles, and
sewer bills this year to scrub staff ·
Lonsdale said.
A couple of factors have
. .Where grease ends up the excess grease and solids Opel ",
combil1ed to make the waste . If grease shouldn't go down out of their wastewater. the e
that gees to WLSSD more con- the. drain, where should it go? In the past few m.onths, that at fu-
centrated: People are sending Liquid grease, from wann has meant a 40 percent in- testir
more and more solid products bacon fat to vegetable oil, will crease in the sewer rates for Attor
down the drain, from Uushable quickly solidify and clog sewer the Wok·N·Grill restaurant, tinUEo:
cat litter to disposable toilet- pipes, even if it's flushed down owner Phyllis Hom said.
cleaning brushes to ground-up the toilet or washed down the "It's really frustrating,"
food from the garbage dis- drain with a lot of hot water. Hom said. "You're almost
posal, Lonsdale said. Also, the . Experts recommend letting the afraid to give your customers
increased use of water-saving fat harden in a disposable con- water, because that vvill go
appliances means there's less tainer before putting it in the down the drain and you'll be
wastewater to dilute those trash. charged for it."
extra solids. The result is a Restaurants that generate bar-
Hom's husband cleans the
thickening soup of wastewa- rels of used grease don't have restaurant grease trap once a . enac
ter. such a luxury, so they tum to
month. and a grease hauler terr.o~
"People think they are doing people such as Rocky Pomeranz. takes about a barfel of used pect&.
good because they are reduc- manager of Express air, a grease- grease a year, Hom said. She befor·
ing their solid waste," Lons- recyding company in central Min~ said she dO€Sn't send any ex- lawe:
dale said. "But your sewer is nesota. cess grease down the drain,
and she is frustrated that she ThE
designed to take wastewater, The company regularly col/ects has to pay for people who do. feder,
not garbage." grease from area restaurants, in- phonf
Add to that the fats and oils cluding Grandma's. There are Meanwhile, the se~ch is on
for ways to slow the flow of bank
that can slip down restaurant only a few grease haulers in the home
drains, and city crews have to area, "and it's a pretty compet~ . grease. Proctor sends a repre-
sentative to the new Fats, Oils, Bush
deal with some nasty clogged rove business," Pomeranz said. lllpn
pipes. and Grease Regional Commit-
Some restaurants generate tee meetings, where govern- numE
Many restaurants have about a barrel of grease each ment officials and others and l
grease traps that help capture year, while others need weekly discuss solutions. abus~
grease from dLrty dishes and pickups. Mike Melby, vice president cans'
other waste before it slips Express O~ is a smaller com- of purchasing for Grandma's agre&.
down the drain. Many also pany, and it collected about 3 mil'- . Restaurants in Duluth, sits on eral ~
dwnp grease that's past its lion pounds of grease in 2005. the committee. He said Granq- iug .
prime into collection barrels Most of the company's grease is rna's employees try to capture sched
that are hauled away by a sold and miXed into poultry feed as much-waste grease as possi-
grease buyer. to make it more palatable, Pome- ble. For example, they chill O llt
But some grease does end ranzsaid. greasy water so they can tiona
up in the . sewers, where it NEWS TRIBUNE scrape off the sewn before are E
quickly cools and clings to dumping it ande:
pipes. Grease also acts like "If we can come up ~rith not:
Velcro with other waste solids, some more simple solutions, prova
and the pipe becomes more West Duluth sewer pipe "was that would be great," Melby in the
plugged. . like pulling sausage out of the said. will !:
Lonsdale recalled one spec- line, there were so many wads such
tacular clog in Canal Park of grease," Lonsdale said. are ~
about a year ago, when two "Havmg to clean a grease- whicl:
Duluth Public Works crews fille~ pipe.~ ?n~.ofthose more JANNA GOERDTcan be reached eign ~
B-O-D's b-a-d
for sewer rates
S ewer rates will likely
go up because of
increased grease in its
in effect for two years.
Councilor Dave Brenna
voted against the increase.
system.
The increase will be "across
Proctor is faced with a the board," according to city
$55,768 hike in its sewer officials. "Even if all grease
treatment costs because the and oil is kept out of the
city has exceeded its BOD's mains, the city will still
(Biochemical Oxygen have to increase its rates,"
Demand) allocation in its City Administrator John
sewer mains. Restaurant Foschi said. ''That's because
grease adds significant WLSSD sets its rates based
BOD's to sewage according on the preVious year caus-
to research conducted by ing Proctor tp have a budget
Western Lake Superior shortfall."
Sanitary District. '
In late October, WLSSD
Every building will pay an increased its rates to
additional $9.98 monthly Proctor to $213,368. The
fixed charge. Commercial 8.3 percent increase is
users will be billed an extra - $16,455 more than last year.
95¢ or $3.43 per 100 cubic
feet. The increase will stay - continued on page 10-
Sewer rates
- continued from page 1 - grease and oil deposited in
the sewers. The Council
Proctor's sewer budget for added protocols the restau-
2006 is $458,354. rants now have to follow to
ensure compliance.
In addition, WLSSD will
also collect an additional Restaurants will have to:
$7,002 from Proctor as part • prove that grease traps
of its effort to support and are cleaned weekly,
expand the stream and • have inspections,
water quality monitoring • file logs with City Hall by
program. the 20th of each month.
The Council asked the The bars have also been put
restaurants to reduce their on notice.
6 seminars hope to clear the FOG I
Meetings to begin Tuesday, October 17

eminars for food ser- grease in sanitary sewer Establishments. These can
S
I vice establishments
will be prelude to
tougher rules for Fats, Oils
pipes. . include restaurants, resi-
dential homes, groceries
Representatives from two with delis , food manufactur-
and Grease (FOG) in the local restaurant groups, ing facilities and other facil-
sewers. Grandma's and Black ities that serve meals regu-
Woods, have also participat- larly (at least 5 to six times
The cities of Duluth, ed in the study group. In a week) including churches,
Superior, Hermantown, October, the group is taking child care centers, and soup
Proctor and Cloquet have the result of their study to kitchens.
formed a group to study the one identified source of the
increasing problem of problem - Food Service
- continued on page 7-
- ------~--- - - --
Each community will be send- -I'

FOG ing out letters to identified
food service establishments
- continued from page 1 - inviting them to attend one of
six meetings to learn more
about current requirements
Fats Oils and Grease (FOG) and/or up coming changes III
flushed down the drain can solid~ local ordinances.
ify in the sewer line leading to
clogs and sewer backups. Most Those that attend will be pro-
frequently, the grease comes vided with posters to place in
from bad practices in food service food areas and examples of
establishments. These practices Best Management Practices
can include dumping fats, oils for Fats, Oil and Grease han-
and grease down sinks and floor dling. The Western Lake
drains without grease traps, Superior Sanitary District will
improper maintenance of grills also be present to share infor-
and ventilation hoods, failure to mation about their food corn.-
clean grease traps, and failure to posting program. Funding for
scrape dishes before washing. the development of the pro-
gram has been provided in
Blockages in sewer pipes can be part from Minnesota's Lake
very expensive. . In Duluth, Superior Coastal Program
cleaning one segment of pipe administered by the National
that was badly clogged with Oceanic and Atmospheric
grease required the use of two, Administration's (NOAA)
two-man crews, two cleaning Office of Ocean and Coastal
vehicles and two days of work at Resource Management.
a cost of close to $5,000. In addi-
tion, once the material is The meetings are scheduled
removed, there are costs for dis- for Tues., Oct. 17 at 9 a.m . or
posal. In the future, more of 2:30 p.m. at the Hermantown
these costs may be billed back Admin. Building, 5255 Maple
directly to the users that put the Grove .Road, Hermantown and
grease down the drain. on Oct. 24 or 31 at 9 a.m. or
2:30 p.m. in the Green Room,
Among the changes in local com- Duluth Public Library, 520 W.
munity ordinances that will Superior St., Duluth.
affect food service establish-
ments are requirements to devei- For more information about
op a plan for preventing grease the activities, please contact
getting into the drains, require- Proctor City Hall (218) 624-
ments for sampling manholes 3641, or the Superior Waste
and grease traps in new estab- Treatment Plant at 715-394-
lishments, and more flexibility in 0392.
billing the cleaning costs back to
the responsible party.
Grease-disposal workshops scheduled
NEWS TRIBUNE when fats, oils, grease and that cost is expected to be
The cities of Duluth, food are washed down sinks passed on to restaurants
Superior, Hermantown, and floor .drains without that don't comply with
Proctor and Cloquet have grease traps; grills and ven- efforts to cut down on
formed a coalition to help tilation hoods are improper- grease. Local ordinances
ly maintained; grease traps have been drafted in each of
study the increasing prob- are not cleaned; and dishes
lem of grease-clogged sewer the cities to bill restaurants
are not scraped before wash- for the cleanup.
lines that can lead to costly ing.
and messy sewage backups. The meetings are set for
It's an expensive problem Tuesday at 9 a.m. and
The city officials have for city utility crews. In
been joined by representa- Duluth, cleaning one seg- 2:30 p.m. at the Hermantown
tives from Grandma's and ment of pipe that was badly Administration Building,
Black Woods restaurants, clogged with grease 5255 Maple Grove Road, and
. and the group will present a required the use of two two- Oct. 24 and 31 at 9 a.m. and
report at several workshops person crews, two cleaning 2:30 p.m. in the Green Room
offered for restaurants and vehicles and two days of of the Duluth Public
other food service facilities work at a cost of almost Library, 520 W. Superior St.
later this month. $5,000. For more information,
The problem occurs In the future, much of call 730-4063.
www.duluthnewstribune.comIDULUTH NEWS TRIBUNE
- -- ..-
82 Wednesday, October 11, 2006

For immediate Release: For information contact Marnie Lonsdale at 218-730-4063
LOCAL MUNICIPALITIES WILL HOLD WORKSHOPS FOR FOOD SERVICE

ESTABLISHMENTS AS A PRELUDE TO TOUGHER RULES FOR ADDRESSING
PROBLEMS WITH FATS OILS AND GREASE IN THE SEWERS.
The Cities of Duluth, Superior, Hermantown, Proctor and Cloquet have formed a group
to study the increasing problem of food and grease in sanitary sewer pipes.
Representatives from two local restaurant groups, Grandma’s and Blackwood’s have also
participated in the study group. In October, the group will be presenting the result of
their study to one identified source of the problem – Food Service Establishments. These
can include restaurants, residential homes, groceries with delis, food manufacturing
facilities and other facilities that serve meals regularly (at least 5 to six times a week)
including churches, child care centers, and soup kitchens.
Fats Oils and Grease (FOG) flushed down the drain can solidify in the sewer line leading
to clogs and sewer backups. Frequently, the problem occurs as the result poor cleaning
practices in food service establishments. These practices can include dumping fats, oils
and grease as well as food materials down sinks and floor drains without grease traps,
improper maintenance of grills and ventilation hoods, failure to clean grease traps, and
failure to scrape dishes before washing.
Blockages in sewer pipes can be very expensive. In Duluth, cleaning one segment of
pipe that was badly clogged with grease required the use of two, two-man crews, two
cleaning vehicles and two days of work at a cost of close to $5000. In addition, once the
material is removed there are costs for disposal. In the future more of these costs may be
billed back directly to the users that put the grease down the drain.
Among the changes in local community ordinances that will affect food service
establishments are requirements to develop a plan for preventing grease getting in to the
drains, requirements for sampling manholes and grease traps in new establishments and
more flexibility in billing the cleaning costs back to the responsible party.
Each community has sent out letters to identified food service establishments inviting
them to attend one of six meetings to learn more about current requirements and/or up
coming changes in local ordinances. Those that attend will be provided with posters to
place in food areas and examples of Best Management Practices for Fats, Oil and Grease
handling. The Western Lake Superior Sanitary District will also be present to share
information about their food composting program. Funding for development of the
program has been provided in part from Minnesota’s Lake Superior Coastal Program
administered by the National Oceanic and Atmospheric Administration’s (NOAA) Office
of Ocean and Coastal Resource Management.
The meetings are scheduled on October 17th at 9:00 AM or 2:30 PM at the Hermantown
Administration Building, 5255 Maple Grove Road, Hermantown, on October 24th and on
October 31st Duluth at 9:00 AM or 2:30 PM in the Green Room, Duluth Public Library,
520 W. Superior St.. Food Service establishments need to attend only one of the
meetings. Separate meetings will be scheduled for the City of Superior food service
facilities at a later date. For more information about the activities please contact Utility
Operations Duluth at (218) 730-4063, Proctor City Hall (218) 624-3641, Hermantown
Public Works at (218) 729-3640, Cloquet at (218) 879-6758 or the Superior Waste
Treatment Plant at (715) 394-0392.
Picture shows the inside of sewer pipe – the whitish material along the side is fats, oils
and grease.

Water Protection Education Outreach For Food Service (306-06-07)

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Water Protection Education Outreach For Food Service (306-06-07)

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FINAL PROJECT REPORT

Water Protection Education Outreach for Food Service

Minnesota’s Lake Superior Coastal Program Grant

Contract No. A78753

January 15, 2007

In order to encourage local food service establishments to take a proactive approach in

The program is designed to identify measures and provide education to specifically

1. Identify problems and other communities approaches

2) Selection of priority problems and targets.

3) Develop outreach educational materials

4) Prepare workshops to present materials.

6) Follow up with restaurants

a. Reviewed the role of the Health Department inspectors, and plumbing

• Ordinances: Members determined that if ordinance changes were

• Education: The Committee reviewed the available education materials

1. List of Informational Materials collected for project planning

2. Posters and promotional items

Got grease poster (pdf)

No grease in drain sticker (pdf)

One page informational brochure (pdf)

2. Waste Oil/Grease Disposal Options – in house list

1. Lexington-Fayette Urban County Government Grease interceptor program,

19. Burlingame, CA, Water And Sewer Ordinance Title 15

20. Burlingame, CA, Water And Sewer Ordinance Title 15

21. Minnesota Rules – grease interceptors

Best Management Practices – Check lists

1. Best management Practices (BMPS), http://www.oracawa.org/Pages/bmp/htm

Do not allow grease or food to enter

Scrape or wipe out oily/greasy pans

Empty and clean grease traps on

Scrape, sweep or use an absorbent

Monitor outdoor areas where grease

Specific costs of using the sewer system as a garbage disposal

What should responsible food service establishments do?

Duluth Minnesota 55802

Phone # 218-730-4130 � Fax # 218-730-4176

Date October 1, 2006

ATTN: Food Service Manager, Manager, Facilities Manager

PLEASE ATTEND THIS IMPORTANT WORKSHOP!

Upcoming Changes in Sewer Ordinances will result in increased sanitary sewer

Looking forward to your participation

Among the changes that will be occurring will be:

Or call ___(218) 730-4130__ or e-mail mlonsdale@ci.duluth.mn.us

Workshop times and dates:

FATS, OILS AND GREASE WORKSHOPS

Representatives from__________________________________ will attend the following workshop.

_____ October 17th 9:00 AM at Hermantown City Hall,

_____ October 31 9:00 AM at The Green Room, Duluth Public Library

Contact Name ______________________________ Phone ______________________

Please complete the information and mail in enclosed envelope.

• Ordinance requirements of regional collection systems?

• How other food service institutions are addressing the problem?

• What Food Service Establishments can do now?

• WLSSD Composting Activities

Community by Community Community by Commu nity

hi9~~.!!J.~~f~f,oe ;;~~~..S!~¥.lc~~: -C a , g~J.~!~~Wpg".~ y-~'!,!ge fo~ the

Best Management Practices

Information, Pollution Prevention and

Food Service Facilities

City of St. Petersburg

Water Resources Department

Environmental Compliance Division

Grease Management Program

Or call _(218) 730-4130 or e-mail mlonsdale@ci.duluth.mn.us

Contact Name ________ Phone

hi9.!!J.f~f,oe ;;~~~..S!~¥.lc~~: -C a , g~J.~!~~Wpg".~ y-~'!,!ge fo~ the