Every year we have to remove over 3,000 tonnes of fat from the region's sewers. This causes up to 6,000 blockages, which contribute to an annual sewer cleansing bill of over £1.5million.

To tackle this problem, South West Water has launched a scheme to advise businesses how to dispose of fat, oil and grease (FOG), food and other waste.  

Staff from South West Water visit food preparation businesses to share best practice measures that will manage kitchen waste and protect the environment. These guidelines will also reduce the risk of blockages.  

Disposal of fat, oil and grease is something we all need to think about.  The best way to cut down the amount of fat and food waste going down your sink is to remove most of it by wiping greasy crockery before washing up. This will not only protect the sewers but your own pipework as well.

Any left-over cooking fat should be emptied into a container such as a fat trap. Once it has solidified it can be combined with nuts and seeds and put out for the birds or, as a last resort, put in the bin.