Fats, Oils & Grease (FOG) Disposal

Wastewater discharges from commercial food service establishments are the main sources of fats, oils and grease (FOG) and other food waste in the public sewer system. FOG also enters the sewer system through homes. 

What is the FOG Program?

FOG discharges into the sewer system can build up in pipes and negatively affect the wastewater treatment process.  FOG buildup in sewer pipes can cause blockages, resulting in sewage overflows that can damage property, harm the environment, threaten public health, and lead to penalties.  In Lake Oswego, the City of Lake Oswego owns and operates the wastewater collection system, and the City of Portland owns and operates the wastewater treatment plant.  Both cities have the responsibility to ensure that FOG is not harming our infrastructure.

Examples of FOG:

  • Cooking oil
  • Meats and fish fats
  • Gravy and soups
  • Butter, shortening, lard, and margarine
  • Milk, cream, sour cream, and mayonnaise
  • Sauces and food scraps

FOG Disposal 

To learn quick and easy steps to reduce your FOG buildup, check out the City of Portland FOG Resources. The best way to prevent clogged pipes is to keep FOG out of your drains from the start!

Tips for effective disposal:

  • Scrape, Don't Pour: Before washing dishes, scrape off excess fats and oils into the trash. This prevents them from going down the drain in the first place.
  • Use a Grease Can: Keep a designated can or container for collecting cooled fats, oils, and grease. Once it's full, seal it and toss it in the trash.
  • Cool it Down: Let hot oils and greases cool before disposal. Piping hot substances can cause damage to your pipes and the environment.
  • Wipe it Right: After cooking, wipe greasy pans and utensils with a paper towel. This removes excess fats before washing and helps keep your pipes clear.
  • Dispose with Care: Remember, a little extra effort in disposal goes a long way in keeping our pipes clear and protecting the environment.